• About Gherkins & Tomatoes
  • BIBLIOGRAPHIES ON FOOD HISTORY
    • African Cooking and Food Bibliography
    • Arab Cooking Bibliography
    • Bibliography of European Colonial-Era Cookbooks (19th – 20th Centuries)
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    • Food, Spirituality, and Religion Bibliography
    • Reading about Culinary History at “Gherkins & Tomatoes”
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Gherkins & Tomatoes

~ Meditations on Books and Cooks

Gherkins & Tomatoes

Monthly Archives: May 2011

Feeding France’s Grande Armée: A Pictorial Tribute for Memorial Day

May 30, 2011

An army marches on its stomach. ~~Napoleon Bonaparte~~ And Napoleon Bonaparte would know. He, like Adolph Hitler in another time, …

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Dining Alone – Not the Loneliest Number that You’ll Ever Do: Just Ask Louis XIV

May 27, 2011

King Louis XIV did it. M. F. K. Fisher did it. The faceless man in Edward Hopper’s painting, “Nighthawks,” did …

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Obesity and the Birth of France: Louis the Fat and Centralization of Power

May 22, 2011

Nothing is new under the sun, including the problems of obesity. Is obesity ever a good thing? What if someone …

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The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

May 17, 2011

Much has been made of Thomas Jefferson’s influence on the “Frenchification” of cuisine in the young United States and in …

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Auguste Escoffier: Le Guide Culinaire, Revised

May 16, 2011

New, revised version of Escoffier’s premier work, unabridged fourth edition from 1921. In English, glory be. Translated from the 1921 …

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The Fish of France: Weever (Trachinus draco Linnaeus )

May 13, 2011

A bouillabaisse fish, the weever is. Mentioned in William Verral’s A Complete System of Cookery (1759) as “weaver,” the weever fish’s …

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Will Verral’s Masterpiece of 1759: A Complete System of Cookery

May 11, 2011

The English could never catch a break in the kitchen. Why, as early as 1759, in A Complete System of …

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Why Bother with Culinary History?

May 9, 2011

A friend recently asked me, “Why is culinary history important?” Actually, her words came out of her mouth a little …

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The Fish of France

May 8, 2011

The Duke of Newcastle’s Pique, or, A Good Chef is Hard to Find

May 7, 2011

The diarist Samuel Pepys,  no mean observer of human foibles that relieve the monotony of day-to-day human life, recorded — …

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History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive; it knows the names of kings' bastards but cannot tell us the origin of wheat. That is the way of human folly."
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♣ Culinary History

  • 15th-Century Cookery Books (Full Text)
  • 18th-Century Cuisine
  • A Cookery Bibliography
  • Acanthus Books
  • Alice Statlet Menu Collection — City College of San Francisco
  • Berg Publishers Food and Culinary History
  • Bibliographie Gastronomique, par Georges Vicaire
  • Bibliography of Nineteenth- and Early-Twentieth Century American Cookery Books
  • Boire et Manger, Quelle Histoire!
  • BOOKS FOR COOKS AT THE BRITISH LIBRARY
  • Cindy Renfrow's Medieval and Renaissance Cookery Glossary
  • Core Historical Literature of Agriculture
  • Culinary Encyclopaedia: A Dictionary of Technical Terms (1898)
  • Culinary History Online
  • Culinary Jottings for Madras, by Col. Kenney-Henry
  • Dr. Martha Carlin's Historic Menus Pages
  • Dr. Teresa de Castro's Links on Food and Anthropology of Food
  • Feeding America: The Historic American Cookbook Project
  • Food and Culture Bibliography
  • Food Worldwide: Culture & History
  • Gernot Katzer's Spice Page
  • Gode Cookery
  • Hazlitt's Old Cookery Books
  • Henry Notaker's Old Cookbooks and Food History
  • Historic Cookery
  • Historic Food by Ivan Day
  • Historical Culinary & Brewing Documents Online
  • History of Food and Food Products
  • Kaffeeklatsch
  • Katja's Medieval Cooking & Food Page
  • L'Art du bien manger, par Edmond Richardin
  • Las Vegas Menu Collections
  • Libro per cuoco
  • Longone Center for American Culinary Research
  • Medieval Cookbooks — An Annotated Bibliography
  • Menu Collection at the Los Angeles Public Library
  • Menu Collections at the University of Washington
  • Miss Frank E. Buttolph American Menu Collection, 1851-1930, New York Public Library
  • Modern Historical manuscripts — British Library
  • Months of Edible Celebrations
  • Nobel Banquet menus, 1901- 2008
  • Online Culinary History Network
  • Online Medieval Cookbooks
  • Oxford Symposium on Food & Cookery
  • Peacock-Harper Culinary History Friends
  • Petits Propos Culinaires
  • Primary Sources Online
  • Project Gutenberg Culinary Texts
  • Prospect Books
  • Rachel Laudan
  • Railroad Commissary Menu Collection
  • Receipts of Pastry and Cookery for the use of his Scholars. (Transcription)
  • Recipes & Cookbooks: A (Tasty?) Window into Our Past
  • Repository of Primary Sources
  • Szathmary Digital Recipe Pamphlet Collection (University of Iowa)
  • The Food Timeline
  • The Forme of Cury (Earliest English Cookbook)
  • The Glossarist
  • The History Chef
  • The Old Foodie
  • Thomas Gloning’s Corpus of Culinary & Dietetic Texts of Europe from the Middle Ages to 1800
  • Transportation Library Menu Collection
  • What's Cookiin' @ Special Collections
  • What's Cooking America
  • World Food Habits Bibliography

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