Yippee! Another ancient cookbook to be digitized so that all of us food history lovers can wallow in the old texts without sneezing from the dust or going broke on airfare fees flying to check out archival material in some out-of-the-way library half-way across the world. The Guardian announced recently that the University of Manchester plans to digitize The Forme of Cury, a fourteenth-century cookbook compiled by King Richard II’s cooks. Food historian, Lorna Sass, wrote a cookbook about the […]
Fluellen: Your majesty says very true: if your majesties is remembered of it, the Welchmen did goot service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty knows, is an honourable badge of the service: and, I do believe, your majesty takes no scorn to wear the leek upon Saint Tavy’s [St. David's] day. King Henry: I wear it for a memorable honour: for I am a Welch, you know, good countryman. (William […]
“When the wine has stopped fermenting in November, the turkey is ready for roasting.” –Italian Proverb– The slight chill in the air lately conjures up dreams of fall nights replete with soup and crunching leaves underfoot and turkey dinners. Wild turkeys dart in and out of the bushes around the woods near my house. And I whisper to them, “Godspeed, run, for Thanksgiving will be upon you before you know.” Some people consider the turkey, and not the bald eagle, […]
Categories: American Cooking, Bibliographies, Cuban food, English Cooking, Recipes, Thanksgiving, Turkey • Tags: Bibliographies, Cooking, Food, Jamestown, Pilgrims, Plymouth, Thanksgiving, Turkey, Turkey Dressing, Turkey Stuffing
Britain’s national dish is no longer bloody roasted beef, but rather fish and chips: batter fried fish and French fries, that is. Without fish and chips, eaten by millions of Englishmen everyday, the British economy would probably plummet and the national health care service grapple with more heart patients, no doubt. But fish and chips must be done just so in order to qualify as the REAL thing.