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The Old Foodie

barolo

By barolo
in Food Media & Arts

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barolo

barolo

Posted
Posted

I'm really ejoying The Old Foodie who can tell you better than I what she is up to:

The Old Foodie gives you 400 words each weekday on a food history topic related to the day, with a historic recipe, and sometimes a menu. And how much fun is that!

Today is all about cake:

On April 28th 1873 the Imperial Hotel in Vienna was officially inaugurated, which means that today is the birthday of the Imperial Torte, one of the most famous cakes in a city of famous cakes. It is a pleasant little story.

Cheers,

Anne

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andiesenji

andiesenji

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Posted

Very well written indeed. I look forward to following it on a regular basis.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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srhcb

srhcb

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Posted (edited)

Good work by Anne, bringing this site to our attention, and Melissa, for contacting the author and inviting them in. :smile:

I personally feel food history is one area where eGullet can stand some inprovement, and I hope Old Foodie will inspire some good discussions!

THANX SB

Edited by srhcb (log)
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The Old Foodie

The Old Foodie

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Posted

Hello Everyone,

As this is my first-ever e-Gullet post, I guess I should introduce myself. Firstly, thankyou to Anne for thinking my blog "The Old Foodie" was worthy of bringing to your attention, to Melissa for inviting me to join you, and to Kristin for expediting my membership application. I have lurked in e-Gullet for a long time, but am now very happy to be out of the closet (pantry?), and am humbled and honoured to be in such illustrious company.

I love food, and cooking (for people I love) and I am fascinated by food history.

Here comes the disclaimer: I am not an academic food historian, nor any other sort of professional in the food industry, I am an enthusiast. I believe I have a very broad understanding of food history, but believe me there are plenty of shallows! I welcome questions, feedback, and corrections, and do hope I can occasionally add some value to the discussions here.

Janet (aka The Old Foodie) (now I guess I have to work out all the "signature" stuff!)

Happy Feasting

Janet (a.k.a The Old Foodie)

My Blog "The Old Foodie" gives you a short food history story each weekday day, always with a historic recipe, and sometimes a historic menu.

My email address is: theoldfoodie@fastmail.fm

Anything is bearable if you can make a story out of it. N. Scott Momaday

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Gifted Gourmet

Gifted Gourmet

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Might I also take this opportunity to welcome you, Janet, to eGullet! We hope this will afford you both opportunities to share your opinions and knowledge, as well as your personal insights into the various labyrinthine tunnels of food thought ... we look forward to hearing you elaborate upon some of the 'juicier' topics which you mention in your biography which appears on your member page, to wit:

One day, someday, I am going to finish one or more of my writing projects: "The Food History Almanac" , "366 historic menus, one for each day of the year, with explications", "Christmas through the centuries, with recipes", or most importantly "The Pie: A Celebratory History".

Melissa Goodman aka "Gifted Gourmet"

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The Old Foodie

The Old Foodie

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Oh Dear Gifted One ! You are taking a risk asking about ....

... my writing projects: "The Food History Almanac" , "366 historic menus, one for each day of the year, with explications", "Christmas through the centuries, with recipes", or most importantly "The Pie: A Celebratory History".

Happy Feasting

Janet (a.k.a The Old Foodie)

My Blog "The Old Foodie" gives you a short food history story each weekday day, always with a historic recipe, and sometimes a historic menu.

My email address is: theoldfoodie@fastmail.fm

Anything is bearable if you can make a story out of it. N. Scott Momaday

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MarketStEl

MarketStEl

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Posted

Congratulations on delurking, and welcome to eGullet!

History, trivia and recipes--what's not to like about your blog?

I think you will find a lot of amateurs in the original sense of the word (those who do things for the sheer love of it) here, along with more than a few professionals (at what, I will leave for you to divine).

Hope to see you in other conversations as your time allows.

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

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barolo

barolo

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Posted
Hello Everyone,

As this is my first-ever e-Gullet post, I guess I should introduce myself. Firstly, thankyou to Anne for thinking my blog "The Old Foodie" was worthy of bringing to your attention, to Melissa for inviting me to join you, and to Kristin for expediting my membership application.

The thanks should go to you for devising such a literate, informative and entertaining blog. Welcome!

Cheers,

Anne

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