Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook

Martha Bradley’s The British Housewife (1756) has long fascinated me, for all her detail and  precise instructions. And, most of all,  for her emphasis on local foods, long before Alice Waters or Michael Pollan were gleams in the eye of God. Of course, the other point I want to make here is this: the English were quite […]

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Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

(Note: I am going to be discussing pickling and the English influence on that practice in my next several posts. This is an old post that I think provides an intriguing introduction to this subject.) A little prickle of recognition, a sense of déjà vu — that’s what happened when I turned to page 86 of […]

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Parsleyed Ham and Kitchen Breezes: The Letters of M. F. K. Fisher and Julia Child

Today is the 20th anniversary of M.F.K. Fisher’s death, so in tribute and at the request of her friend Leo Racicot, I am reposting this, something I wrote last year after attending Barbara Wheaton’s “Reading Historic Cookbooks” seminar at Harvard. Sometimes words, both spoken and written, take on terrible power. Use the wrong word and, […]

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