Category: The history of gastronomy

UI Libraries launches new crowdsourcing site with culinary manuscript and cookbooks

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Calves head hash, dandelion wine, election cake, and West Indies-dressed turtle are just a few of the recipes from the University of Iowa Libraries’ new Szathmary Culinary Manuscripts and Cookbooks digital collection: http://digital.lib.uiowa.edu/cookbooks. Containing thousands of pages and spanning the 1600s through the 1960s, the handwritten cookbooks document culinary history in America and Europe, and how tastes have changed over the years. The do-it-yourself spirit of the housewives, cooks, winemakers, and Girl Scouts who wrote out and compiled the recipes makes the Szathmary collection an appropriate choice to help launch DIY History – http://diyhistory.lib.uiowa.edu – the Libraries’ new initiative that lets users contribute to the historical record by transcribing and tagging primary source documents online. http://diyhistory.lib.uiowa.edu 

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What is the Origin of the Word culinary and Cuisine?

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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 …

See on www.culinarylore.com

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

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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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