Archive for March, 2010
Crudifest, March 2010
Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but was [...]
History of the New World – Bread and Naps
from: La Historia del Mondo Nuovo di M. Girolamo Benzoni Milanese, Venetia, 1565. Modo di fare il pane: Le donne Molandaie che lo macinano pigliano una quantità di questo grano. & la sera inanzi lo bagnano con acqua fredda; la mattina con due pietre loco a loco lo infrangono; chistà in piedi chi con le [...]
Come to think of it, this coul…
Come to think of it, this could be the first tomato and chile recipe as well. Will check on this.
First human recipe? Bernal Di…
First human recipe? Bernal Diaz, 1521. “kill and eat us for which the pots were already boiling and prepared with salt, chiles and tomatos”
Food in the Americas – The History of the New World by Girolamo Benzoni
Some of the first images of Native Americans in the New World were captured in La Historia del Mondo Nuovo di M. Girolamo Benzoni Milanese, Venetia, 1565. Most of the images are of everyday life in South America (when they don’t depict the violence of the Spanish against the natives – a violence that, while [...]
Couscous Instructional Video
Preparing the couscous for steaming:
Putting together the menu and …
Putting together the menu and some pics of the inaugural cruditas party – should be up soonishly.
Working up a recipe for roast …
Working up a recipe for roast goat from Taillevent – calls for cameline sauce: a cinnamon base with ginger, cloves, mace, vinegar…
Ancient pasta month continues with ravioli [and rauioles and rafioules]
Ravioli appears to pre-date most of its close relatives – the dumplings, perogis and other stuffed pastas that are found all over Europe. This delicious morsel makes a somewhat surprising early appearance in the late 14th century English cookbook, Forme of Cury, written by “the chief Master Cooks of King Richard II”. Although channels were [...]
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