A couple of years ago I was at a food history conference (they DO happen!) and one of the attendants gave me a neat little stack of papers, sandwiched between two layers of cardboard...
In case you have not figured this out, I have a huge sweet tooth. Not only that, but I prefer baking over all other kitchen activities. One of my goals for this blog for...
Last year, sometime during the fall semester, I was reading a book about the colonial American Southeast and came across a brief reference to an illicit orange trade between Spanish Florida and some of...
I had every intention of making an effort on the Historical Food Fortnightly, but reality happens. This semester is the the semester when I am writing the big research paper that the department requires...
The Challenge: “Have you ever looked through a cookbook from another era and been surprised at the modern dishes you find? Have you ever been surprised at just how much they differ from their...
Not, THOSE sandwiches, the sweet, cakey ones! The Challenge: “Beef Wellington? Charlotte Russe? Choose a dish named after a person, either fictional or real, to create. Bonus points if you can tell us about...
After I made the American Cookery Pompkin Pudding No. 2, I still had quite a bit of pumpkin puree and pie pastry left, so I decided to tackle the other pumpkin pudding recipe in...
The Challenge: “The 16th [of October] is the anniversary of the beheading of Marie Antoinette (zut alors!). In honor of Madame Deficit, prepare your best cake from a historic recipe. And then eat it,...
It’s Fall in the Northern Hemisphere and it seems everyone in the United States becomes obsessed with pumpkin as soon as the first leaves turn. It’s pumpkin lattes, pumpkin muffins, pumpkin cookies, pumpkin all...
Remember the Almond Milk from the previous post? Well, I didn’t make the almond milk for its own sake, I made it so that I could use it for a rice pudding, Rys, recipe...
