Historical gastronomy
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Scottish 'Fired Puddings'

Scottish 'Fired Puddings' | Historical gastronomy | Scoop.it

Among these forgotten delights is one which I rank as one of my all-time-favourite foods, so much-loved that I would prefer a single forkful of this humble dish any day to an all-expenses-paid night out with the full tasting menu at El Bulli or The Fat Duck. ... This homely Scottish dish was designed not by some culinary high priest ..., but by a forgotten Caledonian cook who was truly inspired by the angels. He or (more likely she) really understood that the best food is simply the simplest. ... The earliest printed recipe appeared in 1773 in a little book called Cookery and Pastry by a Mrs Susannah Maciver, who ran a cookery school in the city of Edinburgh, though the dish is probably much older.

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Edouard de Pomiane's 'Recollections and Recipes'

Edouard de Pomiane's 'Recollections and Recipes' | Historical gastronomy | Scoop.it

When I was researching my last novel, my friend Michael Rohatyn found a book at the Strand he thought I might like: “The Jews of Poland: Recollections and Recipes,” by Edouard de Pomiane. De Pomiane (1875-1964), a physician, was also one of the most famous chefs and cookery writers of his day. ... His ethnographic book about Polish Jewish culture and cooking, written in 1928, was originally entitled “Cuisine Juive; Ghetto Modernes” (“Jewish Cooking; Modern Ghettos”). It is, perhaps, the weirdest book I have ever read. ...

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Recipes from the Wagstaff Miscellany (15th Century)

Recipes from the Wagstaff Miscellany (15th Century) | Historical gastronomy | Scoop.it

I recently posted the last month of instructions from La Maison Rustique on "The works that the laborer should do for each month of the year."  That means I should probably find something else to do that's useful.

One of the projects I've been working on for some time is a transcription of the recipes from the Wagstaff miscellany (Beinecke MS 163).  This is the manuscript presented in An Ordinance of Pottage by Constance Hieatt.

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Turk's Head Pie

Turk's Head Pie | Historical gastronomy | Scoop.it

I believe many would be surprised to learn that Turk’s Head Pie is a basic meat dish made from leftover game meat. The origin of the dish’s name is pleasant and a lot more complicated. Turk’s Head Pie originated probably during the Crusades...

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Cooks and Queens (ebook)

Cooks and Queens (ebook) | Historical gastronomy | Scoop.it

Foodies, history buffs, and all-around Anglophiles will enjoy this delectable eBook about the evolution of English cuisine. The author has done her research – with the use of historical references and her own taste buds. Each section focuses on a pivotal era in English history, detailing what sort of food was consumed based on resources that were available at the time.

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The myth of breakfast, lunch and dinner

The myth of breakfast, lunch and dinner | Historical gastronomy | Scoop.it

British people - and many others across the world - have been brought up on the idea of three square meals a day as a normal eating pattern, but it wasn't always that way.

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Claudia Roden (1936) wint Johannes van Damprijs 2012

Claudia Roden (1936) wint Johannes van Damprijs 2012 | Historical gastronomy | Scoop.it
De Egyptisch-Britse kookboekenschrijfster Claudia Roden heeft de Johannes van Damprijs 2012 gewonnen. Dat laat organisator de Universiteit van Amsterdam in een persbericht weten.
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Celtnet Recipes Blog: Recipes from Various Historic Periods

Celtnet Recipes Blog: Recipes from Various Historic Periods | Historical gastronomy | Scoop.it

I have a fascination with historic recipes and I've personally translated and redacted recipes from Ancient Roman, Medieval English and Elizabethan English cookery books. I've also re-created historic Ancient recipes based on historic and archaeological evidence. Below are links to various historical periods along with the recipes on this blog from those periods. I also include links to complete cookery books covering that period which are available from my main site, Celtnet recipes. As a note, the historic periods defined here refer to the various periods of British history.

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A private alchemy: Cooking as Leonardo did

A private alchemy: Cooking as Leonardo did | Historical gastronomy | Scoop.it

Only in 1981 the precious Codex Romanoff was discovered. This was where Leonardo used to take note of these recipes and thoughts on cookery and etiquette. The codex also shows diverse projects for machines, designed by Leonardo himself, as aids in kitchen work. These are absolutely amazing gadgets. From the spaghetti stretcher to the pepper grinder inspired by the Sforza tower, this manuscript is an amazing source, not only for the cooking tradition of the Italian 16th century, but also a mirror which reflects another facet of his genius!

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How to Hang a Pheasant

How to Hang a Pheasant | Historical gastronomy | Scoop.it

Off to the library. I took a systematic look at the science of hanging game birds. One of my idiosyncrasies (I have many) is that I collect game cookery books. I have many, and several discuss hanging game birds. The great Jean Anthelme Brillat-Savarin doesn't give a timetable, but says, ...

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Handwritten Recipes: A collection of forgotten recipes found in old books

Handwritten Recipes: A collection of forgotten recipes found in old books | Historical gastronomy | Scoop.it
You can probably imagine what it's about, given the title, but there's a twist: the blog, written by a bookseller, is all about the handwritten recipes he finds stuck between the pages of old books.
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Cookbook delves into history of Canadian food

Cookbook delves into history of Canadian food | Historical gastronomy | Scoop.it

Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain,...

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The Jewish Mama's Kitchen: Authentic Homestyle Recipes

The Jewish Mama's Kitchen: Authentic Homestyle Recipes | Historical gastronomy | Scoop.it
Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today's home kitchen. 50 recipes include mouth-watering creations like Honey Roast ...
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Have you tried Spam lately?

Have you tried Spam lately? | Historical gastronomy | Scoop.it

Why, America, do we treat Spam like the school outcast who's just too square for our liking? We've been buddy-buddy with hot dogs and pepperoni for ages just because they're the sporty meats at carnivore college. If more people gave Spam a chance, they'd see that it not only tastes better than hot dogs, it also aligns quite nicely with current foodie trends. They'd also see that it's an exciting ingredient with boundless culinary potential...

 
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Dinner at the Pompeii takeaway: The empire's feasting was legendary, but what did ordinary Romans eat?

Dinner at the Pompeii takeaway: The empire's feasting was legendary, but what did ordinary Romans eat? | Historical gastronomy | Scoop.it

As a 16-year-old schoolboy in Bristol, Grant discovered ancient Roman cookery was his hobby. ... Grant, 52, author of Roman Cookery: Ancient Recipes for Modern Kitchens, says: "The gold bracelet in the form of a coiled snake or the marble sculpture of the god Pan having sex with a she-goat are show-stoppers. But I go straight to the culina, or kitchen, with its equipment such as a colander or the pottery bottle for fish sauce. There are frescos showing a panel of fish, or a loaf of bread and two figs." ...

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Recipes from the Wagstaff Miscellany (15th Century)

Recipes from the Wagstaff Miscellany  (15th Century) | Historical gastronomy | Scoop.it
Jozef Schildermans's insight:

I recently posted the last month of instructions from La Maison Rustique on "The works that the laborer should do for each month of the year."  That means I should probably find something else to do that's useful.

One of the projects I've been working on for some time is a transcription of the recipes from the Wagstaff miscellany (Beinecke MS 163).  This is the manuscript presented in An Ordinance of Pottage by Constance Hieatt.

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Lives of Notorious Cooks | Chômu Press

Lives of Notorious Cooks | Chômu Press | Historical gastronomy | Scoop.it

“You see,” Peng Zu said, “the gravest problems of state can be resolved over a bowl of soup. The people, seeing you live frugally will not resent you. When the ruler is calm, the nation is calm.”


Learn of the outrageous and sometimes dubious lives of Peng Zu and fifty other notorious cooks from the pages of history and legend, in a picaresque dictionary of delicious and playful story-telling.

 

* Coming Dec 2012 * Lives of Notorious Cooks by Brendan Connell 

 

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Vintage cookbooks reveal secrets of America's past - Boston Globe

Vintage cookbooks reveal secrets of America's past - Boston Globe | Historical gastronomy | Scoop.it

In 1796, a self-described orphan named Amelia Simmons published a slim cookbook “calculated for the improvement of the rising generation of Females in America.” Now considered the first American cookbook, “American Cookery” took British cooking methods and applied them to the ingredients of the New World, including cornmeal and squash.

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American Election Cakes

Election Cakes, which appeared in the first cookbook by an American (Amelia Simmons) were labeled “old fashioned” in 1830 Child’s The Frugal Housewife and by 1850 (in Beecher), they were at least '”100 years old.” New England sites appeared in several titles such as Old Hartford Election Cake, Connecticut Election Cake and even one Salem Election Cake [in Buckeye Cookery with Old Hartford Election Cake]. Other authors who included Election Cakes ranged from Eliza Leslie, 1840, Esther Howland, 1845, F.I. Gillette, 1887 and Fannie Farmer, 1896.

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A Mini Timeline of Ancient Foods

A Mini Timeline of Ancient Foods | Historical gastronomy | Scoop.it

DATELINE: 21K BCE………………………….SUBJECT: When did man first start grinding grains into cereal?


Old thinking was 10K BCE, but archaeologists at hunter-gatherer site Ohalo II in Israel turned up cereal grindings–mostly grass seeds including wild barley and emmer wheat–and burned stones that indicate these early peoples were making and baking bread long before they learned how to cultivate cereal grasses on their own. (Nature, reported in The Economist, 8/7/04) ...

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Sarah Kerr's curator insight, October 4, 2013 12:51 AM

This scoop is about foods in ancient history, now with what I would think is that the  men would go and hunt and women would prepare the meals, so that is how this scoop is related to Women in Ancient History. This scoop goes into detail by answering questions about ancient food habits and methods.

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A Brief History of Bread

A Brief History of Bread | Historical gastronomy | Scoop.it

Bread started out as porridge - cooked grain pastes. Prehistoric peoples were grinding grain; a millstone thought to be 7,500 years old has been discovered. Two important discoveries led the way to bread (not to mention noodles and pastries). The first was turning those simple pastes into flatbreads by cooking on a hot stone. The second was natural fermentation of the grain paste by wild yeast spores.

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My matrilineal history through a cookery book « The Victorian Librarian

My matrilineal history through a cookery book « The Victorian Librarian | Historical gastronomy | Scoop.it
But the best part of the book by far is the glimpse that it gives into cooking practices that are in some cases less than fifty years old. Chapter Four of my edition is called “Meats and Offal”; it includes recipes such as Stewed ...
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As the Romans cooked

The Classical Cookbook, by Andrew Dalby and Sally Grainger, includes both ancient Greek and ancient Roman recipes; Cooking Apicius, by Grainger, is a selection of modernized recipes from the only extant ancient Roman ...
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Call for Papers: Food in History – Anglo-American Conference 2013 ...

From famine to feast, from grain riots to TV cookery programmes, dieting to domesticity, food features in almost every aspect of human societies since prehistoric times. ...
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