Tag Archives: CHoW
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
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
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
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
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.