If you are considering what to make for the Queen’s Diamond Jubilee in June (You are planning an elaborate tea party to celebrate, yes?), the Detroit Free Press has an excellent suggestion: Lamprey Pie. But even if you don’t care to make the circa 1672 recipe, the article that accompanies it is full of fantastic little chewitts (small Stuart-era meat pies used as garnishes).
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At a moment in our culinary history when even our everyday weeknight dinner focus — or fuss, depending on your recipe perspective — is on (more) sustainable, farmers market-friendly, nose-to-tail cooking, we were curious what we might find among the pages of a modern Betty Crocker cookbook. Slow-cooker pig trotters with Weiser Farm potatoes? Right. But surely, at least no more powdered mashed potatoes?
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Because food history doesn’t have to be boring. A few of this week’s interesting food history news bytes. Fine. At least they’re more interesting than most.
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Because food history doesn’t have to be boring. A few of this week’s food history news bytes. Fine. At least they’re more interesting than most.
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Because food history doesn’t have to be boring…. a few of this week’s fun food history news bytes. Fine. At least they’re more interesting than most.
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Because food history doesn’t have to be boring…. a few of this week’s fun food history news bytes. Fine. At least they’re more interesting than most.
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There is an excellent summary by Allison Aubrey of a new Journal of Nutrition Education and Behavior report over at NPR this week: “‘Teachers and principals are seeing how the classroom cooking experience helps support critical thinking, collaboration, and problem-solving skills,’ says study author Leslie Cunningham-Sabo, a nutrition researcher at Colorado State University.” Hot damn! Any positive press about teaching kids to cook like their grandmothers once did (Or actually, let’s go a little farther back, to the pre-boxed cake mix era, shall we?) gets a major thumbs up in today’s let’s-harp-on-the-negative-calorie-side of food world.
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Because food history doesn’t have to be boring. A few of this week’s fun (read: more interesting than most) food history news bytes…
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