Het kookboek van Antonius Magirus (1612) en historische gastronomie in het algemeen
In Pie Fidelity gebruikt de auteur het gevoel van persoonlijke verdeeldheid als basis voor een bredere verkenning van de Britse eetcultuur, die volgens hem langs vergelijkbare lijnen – tussen haar historische, arbeiderswortels en een nieuwerwetse obsessie met exotisme – is verdeeld.
Klik hier om het originele bericht te lezen www.theguardian.com
Photo by Erin McGuire On 17 February 1906, a group of Freemasons in Clontarf dined on oysters, then slurped on a choice of turtle or hare soup. After that, they chomped through the fish course: turbot and lobster sauce or filleted sole. The “releve” course was boiled chicken and […]
Klik hier om het originele bericht te lezen www.dublininquirer.com
Culinary mysteries from the 16th century. Want to whip up a storm in the kitchen just like the Swiss did 400 years ago? The oldest surviving German-language cookbook in Switzerland has been republished, and what once fed the clergy of the diocese can now be served up in your […]
Klik hier om het originele bericht te lezen www.swissinfo.ch
“About 14,400 years ago in the Black Desert of northeastern Jordan, someone was tinkering with the recipe for the perfect pita. This auspicious moment in culinary history has been captured by researchers who sampled the contents of two stone fireplaces at the site of Shubayqa 1. The team, led by University of Copenhagen archaeobotanist Amaia Arranz-Otaegui, found that the people living at this small campsite, hunter-gatherers who belonged to a culture known as the Natufians, were making unleavened bread-like products at least 4,000 years before the dawn of agriculture …”
