Blogs about: Culinary Archaeology
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Culinary Archaeology: Pozharski Cutlets
This was an experiment born of necessity: I was intending to make Basil Chicken with some Thai basil a coworker had given me from the garden. I forgot the basil at work, it went bad, and I was left wi… more →
From Bookshelf to Dinner Table
Oh, to be in Scotland
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wrote 2 years ago: I’m not sure if it’s a back-to-school thing, or a weather-getting-cooler thing, or a nee … more →
It's a mad, mad, mad, mad world
wrote 2 years ago: This article from the New York Times appears to have two titles: “Sixties accuracy in every si … more →
Films you can really sink your teeth into
wrote 2 years ago: I’ve been thinking of doing a blog post on this topic for awhile but am happy to have been sco … more →
Fishy, fishy, fishy, FISH!
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wrote 3 years ago: There are many, many brilliant food humour sites — The Gallery of Regrettable Food’s Mea … more →
Culinary archaeology
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wrote 3 years ago: I have no official confirmation of this, for that would require walking up a flight of stairs and as … more →
Culinary Archaeology: Pozharski Cutlets
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wrote 3 years ago: This was an experiment born of necessity: I was intending to make Basil Chicken with some Thai basil … more →
Culinary Archaeology: Gingerbread Nuts
wrote 3 years ago: I’d been hoping for opportunity and ability to come together so I could try this one out for a … more →
Imperial Breakfast: Bacon and Coriander Pancakes and Oxford Sausage
wrote 3 years ago: One thing that’s often sadly neglected in modern studies of Colonialism is that it’s a t … more →
Culinary Archaeology: Toasted Cheese, or, the Art of the Rabbit
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wrote 3 years ago: The toasted cheese sandwich is a staple long beloved by moms everywhere: quick and cheap to make, ta … more →
Culinary Archaeology: Chicken in Verjuice
wrote 3 years ago: My return from Detroit happily coincided with the arrival of my long-awaited verjuice from Deborah P … more →
Culinary Archaeology: Roast Pork
wrote 3 years ago: English food culture has been beef-based for a long time; at least as long as horses were able to re … more →
Culinary Archaeology: The Food of Love. Apple Pudding
wrote 3 years ago: I would venture to say that the single greatest British contribution to the world’s cuisine ap … more →
Culinary Archaeology: The Food of Love. Second Remove: Roast Quail and Potato Pancakes
wrote 3 years ago: The second Remove generally incorporated lighter dishes to refresh the stomach after the heavy-duty … more →
Culinary Archaeology: The Food of Love. First Remove: Fricasseed Turbot
wrote 3 years ago: The first remove was where the culinary big guns came out on the 18th Century British table. The big … more →
Culinary Archaeology: The Food of Love. Soupe a la Reine
wrote 3 years ago: Soup was a relatively new and trendy addition to the menu in the 18th Century. Prior to its inventio … more →
Culinary Archaeology: The Food of Love. Prologue.
wrote 3 years ago: 18th Century meals were a transitional stage between the medieval and modern dining styles. You stil … more →
Culinary Archaeology: Mushroom Catchup
wrote 3 years ago: My girlfriend Cat and I recently celebrated our first Valentines’ Day. Sadly, we did it apart … more →
Culinary Archaeology: Meat and Potatoes in the Eighteenth Century
wrote 3 years ago: Not all 18th Century cooking was needlessly complex. Hannah Glasse, the 18th Century’s Rachael … more →
Culinary Archaeology: A Breast of Veal, Ragoo'd
wrote 3 years ago: Today we’re going hardcore and and adapting a Ragoo of Veal straight out of Hannah Glasse … more →
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