Tour Through American History And Palates


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Tour Through American History And Palates

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Editado: Set 21, 2017, 9:32 am

Basically, using the library collection to study foodways, history, and culture.

Set 24, 2017, 11:53 am

>1 lesmel: Love that article! That is an education I could dive into.

They want to try making an aspic, because they have never had one? Must all be young folks. My grandmother made them all the time, and everyone excepting me loved it. :P

"Doubly so if a dish's taste profile says something about its time period or pedigree. Says one participant of a luridly orange-colored pie of Jell-O, orange sherbet and crushed pineapple: "This tastes exactly like what I imagine the 1970s to have been like."

Exactly so.

I have several historical, or just plain old, cookbooks on my shelves for just this purpose in a small way. Sometimes I am given/come across an odd ingredient (most people here let persimmons fall to the ground and rot), and the older cookbooks help me figure out how to deal with them.

Set 25, 2017, 9:09 am

>2 MrsLee: It's always interesting how the old becomes new in lots of aspects...including food. Flavor profiles, ingredients, etc.

Out 2, 2017, 11:24 am

>1 lesmel: Many thanks! That was fascinating.

At least as much because the family favourite cook books include 650 country recipes, which is a late (1951) reprint of a book that goes back to Queen Victoria's Glorious Days, and Leipoldt's Cape Cookery, which is an account of how it was done in Clanwilliam at the same time. Another favourite is Traditional Cookery of the Cape Malays; the foreword says the MS of this was ready in 1949, preparing it for publication was interrupted by the death of Ms Gerber. The recipes are much older, however.

Then there's all the historical cooking we can all do at home. Apicius (2nd century) and Forme of Cury (1387) via To the King's Taste are regulars when I do the cooking. A propos of which, I was delighted to find a source of Long Pepper in Cape Town last month. Anybody know any good recipes that use it?

>2 MrsLee: I heartily agree about aspics. They still appear here too often, IMHO.

Out 2, 2017, 11:35 am

PS: Cherries Jubilee is a standard dessert in classy restaurants here. When the flame goes out you pour the cherries and sauce over vanilla ice cream and serve hot, or at least warm-ish. It costs a fortune, partly because of the alcohol but even more because the cherries are canned and imported -- there is only one place in South Africa that can grow cherries, the season lasts barely three weeks each year, and the crop is a small percentage of demand.

Out 2, 2017, 12:09 pm

>5 hfglen: That's how I've always known Cherries Jubilee (other than from Baskin-Robbins ice cream here in the US). It's like Bananas Foster. Simple dessert, done table side, made fancy-ish, served over vanilla ice cream.

Out 3, 2017, 1:56 am

I have a number of books with historical recipes adapted as necessary for modern cooks:

Eat Your History, The Cookbook Library, The Original Mediterranean Cuisine and The Colonial Cookbook (should you require a recipe for possum stew).

Out 3, 2017, 9:20 am

>4 hfglen: Having never heard of Long Pepper, I searched Google and found this:

Sounds as if your wife will appreciate it too! ;) It also sounds amazing in a culinary way.