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Tori highly recommends these fabulous food history reads...
- 97 ORCHARD In “97 Orchard,” Jane Ziegelman explores the culinary life of New York’s Lower East Side around the turn of the twentieth century—where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life.
- THE MEDIEVAL KITCHEN – RECIPES FROM FRANCE AND ITALY “The Medieval Kitchen” is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages.
- THE OXFORD COMPANION TO AMERICAN FOOD AND DRINK Offering a panoramic view of the history and culture of food and drink in America, “The Oxford Companion to American Food and Drink” provides a concise, authoritative, and exuberant look at this modern American obsession.
Make traditional Raspberry Cordial from the Anne of Green Gables book series by L.M. Montgomery. Recipe and step by step tutorial. Non-alcoholic.
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs.
Read about the history of Hershey Chocolate Company and Milton Hershey, then learn a recipe for Chocolate Kiss Cakelets – soft cake-like cookies with vanilla buttercream frosting and chocolate kisses. Kosher, Dairy.
Read about the history of pie in America. Pie is a national symbol of abundance, and an important (and tasty!) part of our food heritage.
Learn what Union Soldiers ate during the Civil War, and try a historical recipe for Commissary Beef Stew from Captain James M. Sanderson.
Use the trimmings from your pie crust to make delicious cinnamon-sugar cookies – Pie Crust Pinwheels. Easy and kid-friendly vintage recipe.