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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.
Recipe for Swedish Lamb Stew with Pears Potatoes & Green Beans from “The Swedish Princesses Cook Book,” aka “Prinsessornas Kokbok” published 1936
Learn about the influence of food and drink on the literature of Charles Dickens. Victorian era food, A Christmas Carol, Oliver Twist, literary food.
Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape.
A delicious old-fashioned recipe for Molasses Cookies from Laura Ingalls Wilder, author of the Little House book series.
Learn to make a Victorian inspired recipe for Smoking Bishop, a mulled wine holiday punch from Charles Dickens’ A Christmas Carol.
Recipe for Apple Bread Pudding with Cream Sauce from Mary Todd Lincoln’s favorite cookbook, Miss Leslie’s Complete Cookery. Simple baked dessert.