Nope. I can just see your neurons pointing fingers, your eyes sending signals to your brain, with a little interior voice saying, “Oh, yes, those are biscuits, just like my grandma used to make.” But don’t be mistaken when you look at that photo. Nope. Those are scones. Which I baked the other day from a […]Read more "Biscuits or Scones: British Origins of an American Favorite!"
On Thanksgiving, early in the morning, for such is the time of day it’s done, I bake a pumpkin pie. I think of England while prepping everything, because the spicing – cinnamon, cloves, nutmeg, ginger – dates to medieval times in England and beyond. Sure, you find that flavor pattern in many European dishes, a […]Read more "The British Were in the Kitchen, Too: A List of Books on Food History"
Nine years ago, I decided to poke a toe into the world of food blogging. I settled on the name, “Gherkins & Tomatoes,” based on a painting by Luis Meléndez, a tribute to the period of history known as “The Age of Exploration.” Faced with a blank screen demanding something, anything, the first words that […]Read more "9 Years of Writing about History … A Celebration!"
Before I dive into the meat of the matter here – a very brief celebration of Colman Andrews’s newest book, The British Table (2016), the impetus that brought me to the page this morning – I’m going to share a few words about how I perceive British food vis-a-vis the United States. Perhaps you’ve thought that I’d […]Read more "Blah and Nasty and Bland? Nah! Or, Why You Should Love British Cooking (and You Do)"
War and food, a timeless tale. Unfortunately. Today’s story is about beef, the meat – as we all know – that become synonymous with Britain and went on to become a major force in the American economy in the nineteenth century, as well as providing for a rather mythological view of the American West. (Hint: […]Read more "Day 6: Beef – Celebrate American Food History"