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

Gherkins & Tomatoes

~ Meditations on Books and Cooks

Gherkins & Tomatoes

Category Archives: Cooking

Ivan Day: Master Food Historian

February 25, 2012

Those of you with a tremendous love of food history will be happy to know that Ivan Day blogs with …

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Rationing and the Black Market in Nazi-Occupied France: Some Thoughts

February 22, 2012

“Life is hard (On vit mal). Everyone grows thinner. A kilo of butter costs one thousand francs. A kilo of …

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It Might Be a Stereotype, but ….

February 19, 2012

I love this picture of a snail. Like many mollusks, snails seem to have been  eaten in substantial quantities by …

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France and the Food of War : I

February 16, 2012

Food offers us so much – nourishment, familial connections, status, comfort, security, and – above all – survival. Truth be …

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Let Me Count the Ways: St. Valentine’s Day 101 (Yes, There’s a French Connection)

February 14, 2012

Remember the old shoeboxes for valentines in your grade school classroom? How you’d decorate your box with all sorts of …

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Fatema Hal: The Interchange of Culinary Ideas Between Morocco and France

February 13, 2012

On Tuesday, Fatema’s talk (in French) is on “Maroc-France: La cuisine en partage” (“Sharing Food and Cuisine: Between Morocco and …

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Heat and Dust and Cooks: The Complete Indian Housekeeper and Cook 

February 10, 2012

“The tale of the British in India holds keys to the universal story of colonization. A no-nonsense book, The Complete Indian …

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The Roger Smith Cookbook Conference

February 8, 2012

Just a reminder that you will be able to see some 10 of the 28 sessions live and for free …

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Captain Warren’s Cooking Pot

February 6, 2012

A type of pot used during the colonial era, as well as in Victorian England in general, Captain Warren’s Cooking …

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Crème de la Crème: Crème fraîche, a Fable and Some Facts

January 31, 2012

One thing must be cleared up at the start. Crème fraîche does not count sour cream as an equal. Yes, …

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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."
~~ Jean-Henri Casimir Fabre, 1823 - 1915

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♣ LINKS

♣ 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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