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Monthly Archive for October, 2012

See on Scoop.it – Historical gastronomy
The history of cookware—and, by association, the history of cooking and how we eat—is a topic as formidable as the history of civilization itself. Few books this side of Paul Johnson’s “Modern Times” have turned so much meat into a digestible, entertaining meal. The danger is that one ends up […]

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See on Scoop.it – Historical gastronomy
Food historians believe the European cooks of the Renaissance used egg-whites, whisked, in several dishes, but it was not until the 18th century that they perfected meringue. Meringue recipes date back to 1782.
See on sharonrobards.blogspot.fr

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See on Scoop.it – Historical gastronomy
It comes from the First Australian Continental Cookery Book (FACCB), the subject of my second paper, which is, in my scholarly opinion, Australia’s first Italian cookbook. … To which she should’ve replied, how old are you?

See on lamingtonsandlasagna.com

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See on Scoop.it – Historical gastronomy
“A very delicate oil, much used in Russian cookery, is expressed from the seeds of the sunflower and is prepared by enclosing them in bags, and steeping them in warm water, after which the oil is expressed; this is actually as sweet as butter.” …

See on www.theoldfoodie.com

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