Since I have been making and remaking Becky’s Roasted Tomato Sauce I thought I should share some of the history of Tomato Sauce. But before we get to history, a few more pictures of recent versions of Becky’s Sauce… These … Continue reading
Sorry for the long silence, we have been traveling, camping, and getting the new semester underway. In lieu of a food history post, I have a fabulous roasted tomato sauce. Thanks to a friend of a friend in Iowa City … Continue reading
In her Home Manual Everybody’s Guide in Social, Domestic, and Business Life (1889) Mrs. Logan makes the following suggestion for an awkward social moment: At an afternoon tea. Strangers have been introduced, and exhausted the convenient subject of the weather, … Continue reading
Here are two quick dinners from the farmers’ market. With a sick baby and a hot kitchen, I haven’t had much time to cook this week, and I am sorry to say no time to include pictures, but here are … Continue reading
I just received Clotilde Dusoulier’s wonderful new cookbook, The French Market Cookbook. Dusoulier is best known for her blog, Chocolate and Zucchini. The recipes are vegetarian (I know, French vegetarian, sounds odd), and feature seasonal produce. I am planning to … Continue reading
Two books I have been reading recently have me thinking about food for children and how ideas about nutrition and proper diet have changed. From the 19th through the mid-20th centuries, for example, people thought about food in terms of … Continue reading
While this is not a seasonal recipe, it sounds like it would be delicious. For to make wardens in Conserue. Fyrste make the syrope in this wyse, take a quarte of good romney and putte a pynte of claryfyed honey, … Continue reading
I was talking with a friend the other day about favorite simple meals and we landed on the old standby, beans. Beans are among the oldest cultivated human foods, the recipe I am going to give you is for an … Continue reading
The blog of Academe magazine
—a sort of archive 2005-2014—
A Weblog by Clayton Pierce, Ph.D.
Handcrafted Leather Bags - Designed by You
Dublin Life & Culture.
A blog about studying and teaching history.
My ancestors & their place in history
Defining 'quality' 21st century public higher education...
Genteelly Observing the Enemy since 2011
Ancient Eats in Rome!!!
Epicurean Adventures from Eugene, Oregon
An enjoyable ramble through the world of Historic Foods and Cooking Techniques. [©]
grapefriend. wine. fun.
Exploring American restaurants over the centuries
"History is more or less bunk." - Henry Ford, 25 May 1916.
Food, history, sewing...
Food, history, sewing...
An ongoing chronicle of meeting the expectations of the land...