Eating Black Beauty,* Or, Horsemeat, a Taboo That Became a French Stereotype
Taboo: A custom prohibiting or restricting a particular practice or forbidding association with a particular person, place, or thing. One …
Tag Archives: Culinary History
Ivan Day: Master Food Historian
Those of you with a tremendous love of food history will be happy to know that Ivan Day blogs with …
Rationing and the Black Market in Nazi-Occupied France: Some Thoughts
“Life is hard (On vit mal). Everyone grows thinner. A kilo of butter costs one thousand francs. A kilo of …
France and the Food of War : I
Food offers us so much – nourishment, familial connections, status, comfort, security, and – above all – survival. Truth be …
Fatema Hal: The Interchange of Culinary Ideas Between Morocco and France
On Tuesday, Fatema’s talk (in French) is on “Maroc-France: La cuisine en partage” (“Sharing Food and Cuisine: Between Morocco and …
Heat and Dust and Cooks: The Complete Indian Housekeeper and Cook
“The tale of the British in India holds keys to the universal story of colonization. A no-nonsense book, The Complete Indian …
The Roger Smith Cookbook Conference
Just a reminder that you will be able to see some 10 of the 28 sessions live and for free …
Captain Warren’s Cooking Pot
A type of pot used during the colonial era, as well as in Victorian England in general, Captain Warren’s Cooking …
Dreaming of France on a Foggy February Morning
This morning I woke up to fog so thick that I wondered if perhaps I’d morphed into a another place …
Crème de la Crème: Crème fraîche, a Fable and Some Facts
One thing must be cleared up at the start. Crème fraîche does not count sour cream as an equal. Yes, …
