May, 2013 | Antonius Magirus

Have you tried Spam lately?

Why, America, do we treat Spam like the school outcast who’s just too square for our liking? We’ve been buddy-buddy with hot dogs and pepperoni for ages just because they’re the sporty meats at carnivore college. If more people gave Spam a chance, they’d see that it not only tastes better than hot dogs, it also aligns quite nicely with current foodie trends. They’d also see that it’s an exciting ingredient with boundless culinary potential…

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Edouard de Pomiane’s ‘Recollections and Recipes’

See on Scoop.it – Historical gastronomy

When I was researching my last novel, my friend Michael Rohatyn found a book at the Strand he thought I might like: “The Jews of Poland: Recollections and Recipes,” by Edouard de Pomiane. De Pomiane (1875-1964), a physician, was also one of the most famous chefs and cookery writers of his day. … His ethnographic book about Polish Jewish culture and cooking, written in 1928, was originally entitled “Cuisine Juive; Ghetto Modernes” (“Jewish Cooking; Modern Ghettos”). It is, perhaps, the weirdest book I have ever read. …

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