Tag: Food History | Apartment Therapy

Tonight on PBS: The Botany of Desire

Are you as excited as we are about the PBS premiere of "The Botany of Desire"? Based on Michael Pollan's best-selling book of the same name, the documentary examines the relationship between people an...

Mooncakes & Dumplings: The Mid-Autumn Festival

According to the lunar calendar, the moon will shine brightest on October 3 this year. In countries from China to Vietnam, Korea, and Japan, people will gather with family and friends to enjoy the v...

Who Owns What: A Map of Organic Brands

In the fast paced world of food, organic companies and products seem to be taking the largest leaps forward. That means they also have the greatest appeal for larger parent companies looking to snatch...

Do You Cook From Vintage Cookbooks?

When I was a kid, I used to read all my mom's Gourmet magazines and flip through her collection of Time Life Foods of the World. The photographs of food and faraway places lit up something inside me ...

The Strangest Food I Ever Ate: Astronaut Food

When I was a child, we were mad for all things "aerospace." The USA had put a man on the moon and a couple of years later every child sat down to a glass of Tang at the breakfast table. I was too ...

A Snow Cone-Like Cocktail from the 1950s
Gourmet

Gourmet has been running favorite cocktails from the 1940s to today, and this one (from November 1959) caught our eye immediately. Big surprise, huh? It looks like a rainbow slushy. But don't be foole...

Word of Mouth: Larder

I really love this time of the year when after a cold, quiet winter, the farmer's markets come alive with the freshest fruits and vegetables that Spring has to offer. The arrival of warm weather and ...

What's the Difference? Light Rye, Dark Rye, Pumpernickel, and Marbled

As bread bakers, the differences between these four breads has been a real source of confusion for us. They often seem to be used interchangeably in restaurants, bakeries, and even some cookbooks. It'...

Happy Dyngus Day! Try Some Polish Food.

We just learned about Dyngus Day yesterday, and man have we been missing out. All those years we could have woken up to boys throwing buckets of water over our heads or hitting our legs with willow br...

Kitchen Tour: Edna St. Vincent Millay's Poetic Farmhouse
Austerlitz, NY

“How hard to think of the couplet to close the sonnet when there wasn’t a place to put clean dishes!” - Gladys Taber, Ladies’ Home Journal, February 1949 Just over sixty years ago, Pulitzer P...

Regional Specialty: Scali Bread

It's pronounced "skah-lee" bread, and unless you grew up in Boston, there's a good chance you've never heard of it! Credit for this soft sesame-sprinkled loaf goes to the Italians who settled into Bos...

This American Life: Poultry Slam

We're long-time fans of "This American Life" from Chicago Public Radio and always enjoy the show's annual holiday "Poultry Slam" episodes, which bring us "stories of turkeys, chickens, geese, ducks, f...

What's the Deal with Chicken Supremes?

No, we're not talking about a sandwich from the special value menu at McDonald's! We're talking about a kind of chicken that is sometimes called for in recipes and that can sometimes be hard to find. ...

What's the Difference? Dry-Aging vs. Wet-Aging Beef

Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the...

Craving: Pão de Queijo

Faith's post on cheese bread last week reminded us of one of our own cheesy obsessions: Brazilian pão de queijo. Pictures like this one really don't do them justice and words alone can't fully ...

Flickr Find: Chicken and Waffles?

This seems like a truly bizarre combination to us. And yet when we were looking for pictures of waffles a while back, every other picture had fried chicken on the plate. Can anyone enlighten us?...

Regional Specialty: Kentucky Jam Cake

I just finished reading Ahab's Wife by Sena Jeter Naslund and am now obsessed with the idea of Kentucky Jam Cake! In the book, the cake ends up becoming the way for the main character to keep ties wit...

Ironic Valentine's Day Dish: Pasta Puttanesca

If you're feeling a little tongue-in-cheek this Valentine's Day, think about making up a big dish of pasta puttanesca! This classic Italian dish is easy to prepare, delicious, and has a story that wil...

Word of Mouth: Bavarian

Bavarian (bah-vare'-ian), noun: A stirred custard that is mixed with gelatin and then lightened with whipped cream, poured into mold, and allowed to set until firm. Here's another classic French dess...

Good Question: Why Should High Fructose Corn Syrup Be Avoided?

Here's a good question from Sarah about a complicated subject that gets us all a little confused: Can you give me the scoop on high fructose corn syrup? Why should it be avoided? Is it the same thing...

Word of Mouth: Gâteau St. Honoré

Gâteau St. Honoré (gah-toe saint on-or-ay), noun: Named for the patron saint of bakers, this is a confection with a pâte brisé (pie crust) base, a ring of pâte à...

Food Science: What is Lactose Intolerance?

More and more of us seem to be succumbing to lactose intolerance these days. And while having a built-in deterrent to eating lots of cheese and ice cream might seem like a boon if you're trying to wat...

Word of Mouth: Chantilly Cream

Chantilly (chan-tilly or shahn-tilly), noun: Sweetened and flavored whipped cream. Isn't it nice to know that there's a name for everything, even the simple whipped cream that home cooks have made fo...

Amish Friendship Bread: Have You Ever Made It?

For the past few weeks, bags of liquid starter for this Amish friendship bread have been spreading among our friends faster than a 1980's chain letter. "How are you?" has been replaced by "What day ar...

Cook Along With the Inauguration! Recipes from the Official Inaugural Luncheon

How does Seafood Stew sound? Or a "Brace of American Birds" with sour cherry chutney and molasses sweet potatoes? Well, if they sound good to you, you can cook right along with the chefs at the Senate...

apartment therapy changing the world, one room at a time

Posts tagged “Food History”