Feed on
Posts
Comments

Monthly Archive for oktober, 2012

See on Scoop.it – Historical gastronomy

Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain, titled French Taste in Atlantic Canada 1604-1758: A Gastronomic History.
See on www.capebretonpost.com

Read Full Post »

See on Scoop.it – Historical gastronomy
Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today’s home kitchen. 50 recipes include mouth-watering creations like Honey Roast …
See on kosher444.blogspot.fr

Read Full Post »

See on Scoop.it – Historical gastronomy
Calves head hash, dandelion wine, election cake, and West Indies-dressed turtle are just a few of the recipes from the University of Iowa Libraries’ new Szathmary Culinary Manuscripts and Cookbooks digital collection: http://digital.lib.uiowa.edu/cookbooks. Containing thousands of pages and spanning the 1600s through the 1960s, the handwritten cookbooks document culinary history […]

Read Full Post »

See on Scoop.it – Historical gastronomy

Haute cuisine is the origin of the French mother sauces, which most cooking students must learn early on in cooking school, and the very systematic tradition that French cooking is known for. Haute cuisine was more or less …
See on www.culinarylore.com

Read Full Post »

« Newer Posts - Older Posts »