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Food History Articles and Links

Carrot Top

By Carrot Top
in Food Media & Arts

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Anna N

Anna N

Posted
Posted
3 hours ago, liuzhou said:

I don't think this has been posted before. The Bill of Fare for Andrew Johnson's Presidential Inauguration Ball in 1865, following the assassination of Lincoln.

Heavy on the desserts.  

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
Posted
15 minutes ago, Anna N said:

Heavy on the desserts.  

 

See who did the catering (listed at the bottom)

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
18 minutes ago, liuzhou said:

 

See who did the catering (listed at the bottom)

Ah yes. I had not paid attention to that. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

  • 4 weeks later...
  • 3 weeks later...
chromedome

chromedome

Posted
Posted

https://newlinesmag.com/essays/medieval-arabic-culinary-literature-offers-lessons-for-the-present/

  • Like 3

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

  • 3 weeks later...
liuzhou

liuzhou

Posted
Posted

Found in: Smiley's cook book and universal household guide, a comprehensive collection of recipes and useful information pertaining to every department of housekeeping...1896.

340415616_540808091497586_6862345793509169823_n.thumb.jpg.227f4a9a7eb42c9e64f7f4e3337249bf.jpg

  • Like 2

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
18 hours ago, liuzhou said:

Found in: Smiley's cook book and universal household guide, a comprehensive collection of recipes and useful information pertaining to every department of housekeeping...1896.

340415616_540808091497586_6862345793509169823_n.thumb.jpg.227f4a9a7eb42c9e64f7f4e3337249bf.jpg

 

13th course??

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, liuzhou said:

 

 

??

 

 

"This consists of the fruits, nuts, raisins, etc."

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
Posted
37 minutes ago, JoNorvelleWalker said:

 

"This consists of the fruits, nuts, raisins, etc."

 

 

So? What's the question about that?

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
Posted
4 hours ago, liuzhou said:

The Cotton Club menu, 1938.

 

I'm wondering what a "Western" sandwich is and worrying about the 'Cannibal' sandwich!

  • Haha 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
Posted (edited)

I'll have to fire up my time machine and head back to 1938 and make for NewYork!

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Tropicalsenior

Tropicalsenior

Posted
Posted
5 minutes ago, Katie Meadow said:

The celery, on the other hand, seems a bit pricey. 

Remembering the effort that my mother used to put into growing celery, I can understand the price. At that time it was grown strictly as a crudite. She grew it in a hothouse and wrapped the stocks in paper so that no 'ray of sun shall touch that delicate heart'. Raised that way, they were delicate and very labor intensive. They didn't use them as ingredients in food as we do now.

heidih

heidih

Posted
Posted
2 minutes ago, Tropicalsenior said:

Remembering the effort that my mother used to put into growing celery, I can understand the price. At that time it was grown strictly as a crudite. She grew it in a hothouse and wrapped the stocks in paper so that no 'ray of sun shall touch that delicate heart'. Raised that way, they were delicate and very labor intensive. They didn't use them as ingredients in food as we do now.

And they had those special glass serving vessels dedicated to celery. I think only the blanched (palse white/yellow) were considered elegant.

SLB

SLB

Posted
Posted (edited)

I know that some of you are on Facebook, where I have just discovered an interesting page:  "Eating History".  It's fascinating, old menus and WPA pictures, etc. 

 

 image.png.f81032e5b273cd01028c37b47724dba2.png

Edited by SLB (log)
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  • 1 month later...
liuzhou

liuzhou

Posted
Posted (edited)

Barnum’s Hotel. Baltimore, Maryland. 1863

BarnumsHotel.BaltimoreMarylandin1863.thumb.jpg.607a501eb85cbaefdb3064fd2b792956.jpg

 

I love the Breakfast Wines menu. A pint of Chateau Lafitte for $1.25?

 

Edited by liuzhou (log)
  • Like 3

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted

Stale bread? Dip bread? Breakfast wine!  

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Maison Rustique

Maison Rustique

Posted
Posted
20 minutes ago, Anna N said:

Stale bread? Dip bread? Breakfast wine!  

Hey, give me enough breakfast wine and I'll eat all the stale bread you can throw at me!

 

What on earth do we think dip bread is?

Deb

Liberty, MO

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