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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.
Side Dishes
Crispy Baked Eggs
Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape. Read More
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
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 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
What Thomas Jefferson Ate – Marinated Asparagus
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs. Read More
What Thomas Jefferson Ate – White Bean Soup
Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe. Read More
What Elvis Presley Ate – Skillet Cornbread
Learn to make Southern-style skillet cornbread with buttermilk, the way Elvis Presley might have enjoyed it at Graceland in Memphis. Read More
What the Ancient Israelites Ate – Jacob’s Lentil Stew
Historical recipe for Jacob’s Lentil Stew and background on ancient Israelite food and cooking. Torah, Biblical cooking, Israel, Neot Kedumim Read More