Food History
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Welcome to the 'Food History' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'Food History'.
Latest blogosphere posts tagged “Food History”
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bovine benefits
gimcrack hospital (PG) —
Authority: 468
The first newspaper ever published in Australia was the Sydney Gazette. Just like the papers of today, unusual advertisements and human interest stories captured the public’s imagination. “As a reward for the Encouragement of growing Peaches for the purpose of making Cider, it is His Excellency’s pleasure ...1 day ago -
Mexican Foodways at the University of Texas
Rachel Laudan —
Authority: 125
Here’s the press release. New Speaker Series on History of Mexican Food Begins Event: “A Brief History of Tamales” Austin-based food writer Claudia Alarcón will explore the pre-Hispanic origins of the tamal and its continued importance in Mexican cooking and culture today. It is the first talk in a new ...2 days ago -
Beer from the Hindenburg
Accidental Hedonist —
Authority: 124
Scott sent the following to me, and it most certainly caught my interest: Beer Bottle from Hindenburg Disaster, Worlds Most Expensive Singed Bottle of Lowenbrau Recovered From Historic Inferno Could Fetch $8,000 By RUSSELL GOLDMAN A singed bottle of beer recovered from the ashes of the Hindenburg disaster is ...3 days ago -
Raisin bread recipe -- Vintage Recipe Thursday
Joy of Desserts —
Authority: 115
Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. Youre invited! Get the details by clicking to the Vintage Recipe Thursday Homepage . I post recipes from the Household Searchlight Recipe ...3 days ago -
Battle of The Milk Alternatives
The Jew and the Carrot —
Authority: 127
It’s sort of funny when two worlds collide unexpectedly, especially when one comes to the aid of the other. Take for example my recent search for the perfect milk alternative. I don’t dislike good ol’ cow’s milk, nor am I allergic to it. But as an observant Jew, I often find myself at odds with the ...4 days ago -
Leap frogging the Pacific: Chocolate and the Acapulco Galleon
Rachel Laudan —
Authority: 125
The Pacific is a terrifying ocean. It’s not so much the storms. The Indian Ocean and the north Atlantic, the Cape of Good Hope and Cape Horn trump it there. It’s the sheer size. Flying to Hawaii, when we lived there, and looking out the plane window every hour or so for the six hour flight from the West ...4 days ago -
Cajun Duck Gumbo with Smoked Sausage and Shrimps
The Greasy Spoon —
Authority: 111
Yesterday an old friend came over to our new house for dinner. I decided to make a Cajun duck gumbo . Or at least, I thought I did, as the resulting effort, although relatively appetising, tasted nothing like the genuine dish. So I did some research: Gumbo is a stew or soup popular in Louisiana and the Southern ...4 days ago -
What is Jewish Food?
The Jew and the Carrot —
Authority: 127
I often get asked if there is such thing as Jewish food. After all, Jews are not the only ones to smoke meat, eat couscous or make fish into little balls. So when I was asked to put together a short description of Jewish food to sit on the tables at the upcoming HAZON conference I was excited to try and answer the ...5 days ago -
Chicken Curry in the English Style
The Greasy Spoon —
Authority: 111
Im a huge fan of genuine Indian food, believe me. The sort of street food served by restaurants such as the excellent Masala Zone . But Im also fond of our own bastardised British versions too- as peddled by the Cordon Bleu Cookery Academy ,circa 1959. Heres my own recipe for a delicious and simple chickencurry. ...5 days ago -
7. Loan dishes, loan ingredients.
Rachel Laudan —
Authority: 125
This post is part of a series of questions (the earlier ones you can find here , here, and here ) about what food historians could learn from historians of language at the Oxford Symposium on Food and Cookery this last September. Quoting from my paper. 7. Investigate the Role of Loan Dishes and Ingredients ...6 days ago -
Burmese Tea Leaf Salad
Ramblingspoon.com || Karen Coates —
Authority: 115
The latest edition of AFAR is on sale, and inside you will find our feature on the Burmese pickled tea leaf salad known as laphet thote . This is such an exuberant dish with hot, tangy, bitter, salty flavors that tingle every little nook of the mouth. If you’ve never had the opportunity to try laphet thote , I ...6 days ago -
Best food history link…
More or Less Bunk —
Authority: 127
…from my History of Food Bleg : Food Timeline . Apparently, it’s been an Internet project since 1999! That’s like forever in cyberspace.1 week ago -
Of sardines, sardine sandwiches, and much more
Rachel Laudan —
Authority: 125
Sardines–look at the little dears nestled there in their can in their bath of olive oil–are one of the more curious of the world’s foods. They are one of that select group of foods, pineapple and sweet corn being others, that were created by canning. Before you yelp, yes of course in some sense they were ...1 week ago -
Caesar Salad
The Greasy Spoon —
Authority: 111
Caesar Salad is one of those classic dishes that has been over-tweaked, bastardised, and generally ruined by self-indulgent chefs over the years. The best Caesar Salad is the original Caesar Salad. It was invented by Caesar Cardini in 1924. Cardini was a chef working at the Hotel Comerical in Tijuana- the Mexican ...1 week ago -
History of food bleg.
More or Less Bunk —
Authority: 127
Cross-posted at La Vida Locavore (where I’m expecting most of the answers to pop up). I’m a history professor by profession. My training is in American labor history, but the problem with that is that whenever it goes on the schedule I can’t get enough students to sign up for it so that the class survives. ...1 week ago -
Oxford Food Symposium 2009
Gherkins & Tomatoes —
Authority: 425
St. Catherines College, Oxford, 2009 (Photo credit: Nick Atkins Photography) The Oxford Food Symposium 2009 , from an article by Corby Kummer of The Atlantic. The 2010 Symposium will take place in July 9 – 11, at St. Catherine’s College, Oxford, England; the conference topic is very timely — “ Cured, ...1 week ago -
Puddings in comtemporary Mexico
Rachel Laudan —
Authority: 125
One last post on this and I will shut up. In Ricardo Muñoz’s great Diccionaria enciclopedica de la gastronomía mexicana (2000), it’s clear that the budín/pudín distinction is no longer maintained in everyday speech. In his entry on budín, he describes it as a “baked bread of English origin (the word ...1 week ago -
Prize-winning salt rising bread recipe - Vintage Recipe Thursday
Joy of Desserts —
Authority: 115
Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. Youre invited! Get the details by clicking to the Vintage Recipe Thursday Homepage . I post recipes from the Household Searchlight Recipe ...1 week ago -
An Ode to Key Lime Pie
I Was A Teenage Chowhound —
Authority: 117
Key Lime Pie is my favorite dessert. We have all got our favorites of course, and our preferences can (I theorize) be traced back to early influences. Jeb likes apple pie because his mama made it on Thanksgiving, Tricia favors pineapple cake because she was born in Hawaii, and me, well, me: I like key lime pie ...1 week ago -
Savory puddings (or the lack thereof) in 19th century Mexico
Rachel Laudan —
Authority: 125
To reply to Peter Herzmann’s comment, black pudding (or its Spanish Mexican equivalent) is alive and well in the Diccionario. There are three pages on morcilla and morcon, blood sausage, including ones with mil, with rice, with (again) almonds and pine nuts, with anis, cumin and cilantro, and of turkey blood. The ...1 week ago
