Tag Archives: CHoW

Cleaning Out the Basement–What Shall I Cook Today?

Spry was a vegetable shortening, says Wikipedia, first manufactured in 1936, and meant to compete with Crisco. Kind of like Hydrox was to the king of all cookies–the Oreo. Today, when we value natural, organic, artisanal, and local, cooking with … Continue reading

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CHoWline–Mad Feast

Food is a vehicle to study history, culture, economics, social justice, art, and science and more. It’s also a way to explore ourselves–obsessions, fears, joys. In The¬†Mad Feast, Matthew Gavin Frank explores American foodways filtered through his own obsessions–ranging from … Continue reading

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CHoWline–The Carrot Purple

We tend to think that bananas are big yellow things that peel easily and are eaten raw and sweet. Or that celery is thick green stalks with a mild flavor. Or, for that matter, that carrots are orange. But travel … Continue reading

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Eating Mudcrabs in Khandahar

There is a recipe for food writing. Take an unfamiliar food, place, or situation; add mild misunderstandings and good sportsmanship; stir until good will results. The essays in this book don’t use that recipe, as this review in CHoWline notes, … Continue reading

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Soul Food

Adrian Miller is afraid that Soul Food is getting a bad rap. Calorie-laden and irresistible, it’s hurting the health of the African-American community. But there’s a reason why dishes like macaroni and cheese, greens, catfish, and cornbread are beloved and … Continue reading

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Food in the Civil War Era, The North

This review appeared in the November issue of CHoWline, the newsletter of the Culinary Historians of Washington, D.C. Check them out! And like them on Facebook to keep up with the monthly lectures and field trips.

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Sherbet & Spice

And everything about historic¬†Turkish sweets, from street vendors offering strings of honey dipped fruit to palaces of spun sugar for special occasions–like the marriage of the Sultan’s daughter or the circumcision of his son. Mary Poppins was right–a spoonful of … Continue reading

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