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Monthly Archive for februari, 2014

I referred to “La Cucina, The Regional Cooking of Italy” by the Italian Academy of Cuisine to confirm that American G.I.s in Italy during World War II had a habit of taking their daily rations of eggs and bacon to local restaurants where the cooks combined them with Italian food to create an American style […]

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My mom gave me two of her cast iron pans that she inherited from her mother, which her mother inherited from HER mother. My pans are now over 100 years old and they are as smooth as glass and amazingly seasoned. … Cast irons are so great because they are so versatile. In one pan, I […]

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February is Black History Month. Around this time last year, I was asked if I might be interested in giving a talk about African-American contributions to culinary history. … In 1912, S. Thomas Bivens wrote The Southern Cookbook: A Manual of Cooking and List of Menus including Recipes used by Noted Colored Cooks and Prominent Caterers. As we can […]

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