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Fascinating Finds
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.
Dinner
Cooking on a Ration – Nutty Sweet Potato Casserole
Imagine only being allowed a certain amount of meat per week… a world where sugar is precious and worth saving… where a coupon booklet is the golden ticket one needs to purchase the basics. Today, we don’t think twice about buying … Read More
Cary Grant’s Oven-Barbecued Chicken
Those of you who follow The History Kitchen regularly know I’m a “nerd” when it comes to food history. I’m also a big fan of the Silver Screen; I’m particularly fond of early Hollywood, silent pictures and cinematic classics. That’s … Read More
Andersen’s Split Pea Soup
Vintage recipe for Andersen’s Split Pea Soup from Andersen’s Restaurant in Buellton, California. Family recipe. Vegan, Gluten Free, Healthy Read More
What the Union Soldiers Ate – Civil War Beef Stew
Learn what Union Soldiers ate during the Civil War, and try a historical recipe for Commissary Beef Stew from Captain James M. Sanderson. Read More
What They Ate at Hearst Castle – Welsh Rarebit
Learn about the culinary history and food of Hearst Castle, the William Randolph Hearst estate. Includes Hearst’s recipe for Welsh Rarebit. Read More
Fried Green Tomatoes
Learn to make easy southern fried green tomatoes from Fannie Flagg’s Original Whistle Stop Cafe Cookbook. Read More
What They Ate on Titanic – Salmon Mousseline
Learn about the food onboard Titanic, inspired by M. Escoffier, then try a historical Titanic recipe for Poached Salmon with Mousseline Sauce. Read More