The World on a Plate (bookreview of Bee Wilson’s Consider the Fork)

See on Scoop.itHistorical 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 with a series of mezze, tasty but loosely connected facts. In the case of Bee Wilson’s “Consider the Fork,” the author is blessed with an assemblage of entertaining tidbits and particularly lucid prose.

See on online.wsj.com

Retro recipe: Siennese “Little Horses”, 1937

See on Scoop.itHistorical 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

The Old Foodie: The Bounty of Sunflowers.

See on Scoop.itHistorical 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