Cookbooks for the Season: Preserving is the Hot Topic These Days

  At this time of the year, cookbooks flow like rivers out of publishing houses. The usual stabs at global cuisine are always there, covering everything cooking-related from Vietnam to Persia to Cuba, with the usual obsequious curtsies to France and Italy. Gluten-free and farm fresh crop up, too. But the most interesting trend in…

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Old Cookbooks Online — Some New Goodies

165  of Virginia Tech's Newman Library's collection of thousands of rare and antique cookbooks just went digital. Most of the books stem from the late nineteenth century and many illustrate the trend toward scientific home making, or home economics. Browse the entire list HERE. Some of the highlights include: Edward Smith's  Foods. New York: D.…

Cooking and Eating: Some Harsh Truths

Food thoughts for munching ... thanks to Ellen Henrietta Swallow Richards, the originator of home economics, or domestic science. Nutritional psychologist Marc David states that Most nutritional assertions that originate from authoritative sources [like the home economics/domestic science movement that began in the late nineteenth century] have a brief shelf life. Our nutritional information is…