Maybe it’s just my own obsession, but everyone these days seems to be talking food. September saw the first IACP/Gastronomica Food History Symposium, held here at Williams College for a group of nearly one hundred.
About Joseph Tobin
The Patented Peanut Butter and Jelly Sandwich; Alaska’s Vanishing Arctic Cuisine; Ghanaian Cuisine; Apple Parers; Confessions of a Tea Drinker; Memories of an Exiled Shetlander; Being Married to M.F.K. Fisher; Pho; Brownies: A Memoir; Food Irradiation; The Emerald Isle; The East Passage Club; Getting Sauced Sitting Down; The Bloomsday Diet; and more…
When I opened my restaurant sixteen years ago, the word “hospitality” was foremost in my mind. I directed my attention toward the customers coming through the front door. I wanted to greet them with tantalizing smells and friendly smiles, to make them feel welcome.
Eating family style in California’s San Joaquin Valley when I was growing up meant sitting at a long, noisy table with people you might not know and eating food you hadn’t ordered.
California was still very much a frontier when Mrs. Abby Fisher, a former slave, published a cookbook in San Francisco in 1881. Even into the twentieth century the state maintained a raw-boned feel, with its ranches and Basque boarding houses, so gracefully described in these pages by Frank Bergon.
Boiled Peanuts; Imagining the American Institute of Wine and Food; The Erotics of Abstinence in American Christianity; Reading the Confidential Chat; Food, Commerce, and the Moral Order at the Park Slope Food Coop; Boston Cream Pie; What Mrs. Fisher Knows About Old Southern Cooking; The Cook: An Early American Culinary Magazine; and more…
Few people know that the best place to go for a fine Russian meal isn’t Russia, but Helsinki, Finland. I’m Finnish, and my knowledge of Russian cooking came straight from my grandmother, who worked as a chef in a wealthy household in the Åland Islands.
Opening a bottle of wine seems such a simple affair. But, in fact, corkscrews are not at all ordinary. They are marvels of mechanical ingenuity, vulgar representations of erotic delight, and useful pocket tools.
My Life and Loaves; Crops, Genes, and Evolution; Vegetable Paper; Food for the Bawdy; Food Patterns in Agrarian Societies; Professor Blot and The First French Cooking School in New York (Part 2); The Corkscrew; Collapsible Table; The Land of Milk and Honey; Table Service; Chocolat; Why . . . the taste of sake?; The Culture of Food in Shakespeare’s Day; and more…
In this issue you’ll encounter the work of an art historian, an anthropologist, a nutritionist, a biologist, a French professor, a visual artist, a Renaissance scholar, a baker, even a culinary historian.