Tags » Food History

Smithsonian's "Food: Transforming the American Table, 1950-2000" Exhibit

Earlier this week, my eight year-old son and I headed to Washington, DC so he could participate in an educational event at the National Archives… 353 more words

American Foodways

Baking Cattail Pollen Bread

  After kneading well the cattail pollen, Lenape white flour corn hominy flour and water, the cattail pollen bread was formed into about a six inch diameter and one inch thick bread (see previous posts quoting John Heckewelder) and placed supported by a stone to bake. 7 more words

Food History

Just Add Water

   Besides the finely ground Lenape white flour corn hominy and cattail pollen, the only other ingredient added was water.  The three ingredients must be kneaded until a consistency to form a smooth bread. 7 more words

Culinary History

Hamburger Time

Tonight I turned over to History Channel 2 after watching the exiting last inning of the Oakland A’s baseball game.

A program titled 101 Fast Foods that Changed the World… 310 more words


What Exactly Defines a “Kitchen Appliance”?



Music – “Tell Me You Can Cook” from The Paint Sisters by The Paint Sisters. Released: 2008

In the wacky, wonderful world (there’s that alliteration again!) of cooking, I have been amused by the inventiveness of the human mind, when it comes to cooking and eating. 782 more words


Hush Puppies Y'all

It’s funny to think that the words that we use everyday can be considered historical relics. We forget that our day-to-day vocabulary is peppered with expressions and phrases that preserve elements of our history, offering insight into the ordinary lives of our ancestors. 580 more words


Flour and Pollen

  After the fire was made, part of the cattail pollen that had been collected was added to very finely ground hominy, prepared from Lenape white flour corn. 7 more words

Culinary History