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 meal.
Without a doubt, this is a legend because after doing some extensive historical research in my cookbook room at Jasper’s this past week, I found that carbonara dates back to 1837 where a recipe was noted in the cookbook “La Cucina Teirico Pratica”.
See on www.kansascity.com
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 have a nonstick skillet, pizza stone, dutch oven, griddle, and even a cookie sheet. Plus I can take it camping and leave it tossing around in my trunk for a few weeks and it’s still perfect (though anything fragile in the trunk may be dented).
See on www.apartmenttherapy.com
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 infer from the activities and successes of previous African-American authors like Abby Fisher (What Mrs. Fisher Knows About Old Southern Cooking, 1881) , John B. Goins, Tunis Campbell (Hotel Keepers, Head Waiters, and Housekeepers’ Guide, 1848), and Robert Roberts (The House Servant’s Directory, or A Monitor for Private Families: Comprising Hints on the Arrangement and Performance of Servants’ Work, 1827), food had become a business, and an important one for African-Americans.
See on whatscookinvt.wordpress.com