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Historical gastronomy
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Stumbling Into Historic Cookery: Full of Hodge-Podge bastardy

Stumbling Into Historic Cookery: Full of Hodge-Podge bastardy | Historical gastronomy | Scoop.it
Straight off, I found two dishes for a Goose hogepotte, one from the 15th century (two 15th century cook books): "A goos in hogepotte.—Take a Goos ..... Apparently the old style of hodge podge was not quite ready to leave us.
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KETTNERS BOOK OF THE TABLE - The Booyah Cook

KETTNERS BOOK OF THE TABLE - The Booyah Cook | Historical gastronomy | Scoop.it
Or “Caramel is to soup and sauce what rice powder gives to a face-it gives a complexion.” There are also some great sounding things too. Anyway, if you are interested in this very old cook book you can read it here.
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A Revolution in Taste: The Rise of French Cuisine, 1650-1800

A Revolution in Taste: The Rise of French Cuisine, 1650-1800 | Historical gastronomy | Scoop.it
From ancient Rome through the Renaissance, cooking all over Europe was pungent, spicy, and sweet or sweet/sour, rather like North African or Middle Eastern food is today. ...
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De Condimentis (15): Gravy Bastard | HiLobrow

De Condimentis (15): Gravy Bastard | HiLobrow | Historical gastronomy | Scoop.it
Gravy, at this moment in history, was a proper “au jus” — a direct descendent of the broth of the 14th century, but adapted to cooking methods that allowed for the use of the leavings. It was just the fat and juices, thin but very ...
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Food and Cooking during the Mamluk Era: Social and Political ...

Food and Cooking during the Mamluk Era: Social and Political ... | Historical gastronomy | Scoop.it
The preparation of food was of interest mainly to the top echelon of the Mamluk ruling elite, to members of the civilian upper class who were able to cook food at home, and to the professional cooks who kept shops catering to ...
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Shakespeare's Kitchen: Renaissance Recipes

Shakespeare's Kitchen: Renaissance Recipes | Historical gastronomy | Scoop.it
This is a nice book, and if it piques an interest in Medieival and Renaissance cookery,then it has served its purpose. Do NOT take her redactions as Gospel – read them, think of the aim of the dish you are making and consult ...
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Victorian theme for fifth food festival - Berwick Today

Victorian theme for fifth food festival - Berwick Today | Historical gastronomy | Scoop.it

Descended from pease porridge or pottage, an ancient dish of boiled legumes, the boiled pudding was a cheap and nutritious way to pad out meat dishes in poorer times.

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Shark's Fin, Whale Meat and the Questionable Ethics of Taste - Wall Street Journal

Shark's Fin, Whale Meat and the Questionable Ethics of Taste - Wall Street Journal | Historical gastronomy | Scoop.it

Whether it's drowning a tiny ortolan in Armagnac, live-filleting fish for Japanese ikizukuri or dunking shrimps in alcohol before eating...

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Beer! | Gastronomy Archaeology

Beer! | Gastronomy Archaeology | Historical gastronomy | Scoop.it
The latter had been brewed in England since way back in the mists of time, but the former was only introduced to England in the late medieval period. By the late 16th century, when the recipe I'll be using dates from, beer had ...
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The Old Foodie: How to Burn Onions.

The Old Foodie: How to Burn Onions. | Historical gastronomy | Scoop.it
In most kitchens, domestic or professional, a significant amount of the cook's attention is directed towards avoiding a dish being burnt. To come across recipes in old cookery books which specifically instruct that something must be burnt ...
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Long Before Social Networking, Community Cookbooks Ruled The Stove - NPR (blog)

Long Before Social Networking, Community Cookbooks Ruled The Stove - NPR (blog) | Historical gastronomy | Scoop.it
Long Before Social Networking, Community Cookbooks Ruled The StoveNPR (blog)The Settlement Cook Book: Containing Many Recipes Used In Settlement Cooking Classes, The Milwaukee Public School Cooking Centers and Gathered From Various Other Reliable...
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New cookbook investigates proud tradition of Connecticut food

New cookbook investigates proud tradition of Connecticut food | Historical gastronomy | Scoop.it
New cookbook investigates proud tradition of Connecticut foodTheDay.comIf you go back to the old recipe books, the kind thickened by potatoes, not tomatoes, is a Connecticut dish.
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Art, Culture, and Cuisine: Ancient and Medieval Gastronomy

The book covers ancient history, prehistory, Eygptian, Rome, Greece, the Early Middle ages through the late Gothic, and stops around the 1450s. This is a definate must have for anyone looking to expand their ancient cooking ...
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Picture Britain: How the Romans Ruled Britannia

Picture Britain: How the Romans Ruled Britannia | Historical gastronomy | Scoop.it
Much of what we know of ancient Roman cooking comes from this man, and surely the upper-class Romans who came to Britannia would have carried with them one or two well-worn copies of Apicius' cookbook.
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The Old Foodie: Vine-Bud Potage.

The Old Foodie: Vine-Bud Potage. | Historical gastronomy | Scoop.it
The Old Foodie ... Interestingly, the author of The Master Books of Soups , featuring 1,001 titles and recipes (Henry Smith, London, c.1900), gives a version of the recipe, which he attributes to the 18th century French vineyard worker.
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Book Review - A History Of Food In 100 Recipes

Book Review - A History Of Food In 100 Recipes | Historical gastronomy | Scoop.it

Much information about cooks and food trends is provided in neat and easily digested chunks, and there are photographs and delightful period illustrations throughout.

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The History Of Italian Food | Larissa Nicole

In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important ...
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Vito's Italian Cafe: The Origins and History of Italian food

Vito's Italian Cafe: The Origins and History of Italian food | Historical gastronomy | Scoop.it
The manuscripts of Roman writers found their way back into Italy in the middle of the fifteenth century, during the Renaissance's humanist revival of antiquity. But the field of gastronomy may have borrowed less from antiquity than did other ...
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Casseroles — A Modern Meal Maker

Casseroles — A Modern Meal Maker | Historical gastronomy | Scoop.it
Old cookbooks prove the point that very little is truly new. Cook It in a Casserole, a concise, witty book published in 1943 by Florence Brobeck, provides a sketch of society that doesn't sound a whole lot different than ours: ...
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Foodies With A Memory: Ann Arbor's Culinary Historians

Foodies With A Memory: Ann Arbor's Culinary Historians | Historical gastronomy | Scoop.it

A short curriculum vitae: A teacher of a history of gastronomy class at U-M, the first of its kind in the nation.

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19th Century Historical Tidbits: 1830 Chocolate & Recipes

19th Century Historical Tidbits: 1830 Chocolate & Recipes | Historical gastronomy | Scoop.it
The 19th century was full of innovation, exploration and is one of the most popular eras for writing historical fiction. This blog is ... Below is a lengthy excerpt from The Cook's Dictionary ©1830 on the subject of Chocolate.
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De Condimentis (14): Dress My Salad | HiLobrow

De Condimentis (14): Dress My Salad | HiLobrow | Historical gastronomy | Scoop.it
... all know how that turns out. The era of free-range salad dressing began to end during the early 19th century, however — the very period that Foucault identifies as the one during which the newly emergent bourgeoisie figured out how to relocate...
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The past is brought to life in Alan Coxon's historic vinegars

The past is brought to life in Alan Coxon's historic vinegars | Historical gastronomy | Scoop.it
They are based on some of the oldest recipes in culinary history and are the direct result of Alan's unerring quest to dig into ancient history and uncover long-since forgotten concoctions. Alan is every bit a food archaeologist ...
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Old-fashioned Pavlova brings light finale to summer meal

Old-fashioned Pavlova brings light finale to summer meal | Historical gastronomy | Scoop.it

Wolfenden believes her grandmother used the traditional recipe from The Edmonds Cookery Book, which spells out more of what I needed to know: Do pile high the unbaked Pavlova in a...

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EAT MY WORDS BY JANET THEOPHANO

EAT MY WORDS BY JANET THEOPHANO | Historical gastronomy | Scoop.it

“Over the past ten years,” Ms. Theophano writes in the Introduction, “I have been researching manuscripts and printed cookery books from the United States and England from the seventeenth to the mid-twentieth centuries and finding ...

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