Cookbook delves into history of Canadian food

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Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain, titled French Taste in Atlantic Canada 1604-1758: A Gastronomic History.
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The Jewish Mama’s Kitchen: Authentic Homestyle Recipes

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Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today’s home kitchen. 50 recipes include mouth-watering creations like Honey Roast …

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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 …

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