The cookery book by Antonius Magirus (1612) and historical gastronomy in general
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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 …
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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.
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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.
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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?
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