So much has happened, so little has happened. Those eight words sum up Days 3 and 4 quite nicely. But with having time to reflect, it became clear to me that quite a bit actually happened, despite my not leaving the four walls surrounding me … . Day 3: People mention how long Anne Frank … More In a State of Siege: Coronavirus (COVID-19) – Days 3 & 4
With a name like that, of course, I couldn’t resist the recipe. “Mulacolong.” What on earth did that mean? It seems that no one else knew either, thanks to a Google search and more. So I decided to split up the word, to look at components rather the whole. One tantalizing bit of information kept … More Mulacolong, from Sarah Rutledge’s The Carolina Housewife:
In my latest book, “A Hastiness of Cooks”, I deliberately skimmed over France and her culinary heritage. Not because I thought her culinary heritage not worth acknowledging, but because I wanted to savor that heritage in a different medium or venue. With that sentiment in mind, I pulled Terence Scully’s treatise – The Vivendier – … More Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography
On June 20, 2016, Jas. Townsend and Son posted a remarkable video on YouTube. Over 1 million people have since watched Mr. Townsend cooking fried chicken, based on a recipe from an English cookbook from 1736: Dictionarium Domesticum, by lexicographer Nathan Bailey. Bailey’s greatest work appears to have been his Universal Etymological Dictionary, published in 1721. … More Day 3: Chicken – Celebrate American Food History
In his timely Arab France: Islam and the Making of Modern Europe, 1798-1831 (2011), Ian Coller writes of the Arab families associated with Ya’qub Hanna, an Egyptian, a Copt and first non-French general who’d served with Napoleon Bonaparte in his military campaigns in Egypt. The cover, I believe, was chosen to highlight the idea of … More The Lost Arabs of Marseille: Food, Family, and France
[Unless otherwise noted, all photos by C. Bertelsen]
Today, when the throbbing heat of a summer day might mean grabbing a salad at the local deli, it is hard to realize that in the past people conjured up other solutions for food on the days when sweat poured off of brows like tiny streams rushing to meet a river. Everyone knows that the … More Summer Fare, or, Steamroller Chicken
From the back cover of Herrick Kimball’s book, Anyone Can Build a Whizbang Chicken Scalder: Every small-farm and backyard poultry producer needs a good scalder to quickly and efficiently scald their homegrown poultry prior to plucking. Precise scalding translates to fast, complete, and easy plucking of feathers. But high-performance ready-made scalding equipment is much too … More Anyone Can Build a Whizbang Chicken Scalder (Even You!)
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