Improviser avec Escoffier - La tartelette aux pêches

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Je devais avoir à peu près 8 ans la première fois où j’ai mis les pieds dans une vraie de vraie cuisine. Ma mère m’avait inscrite à ...
Posted by : Emili Bellefleur
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Regarding The State of [Scholarly?] Food Blogging: an Essay

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Traditional academic publications have paid little attention to the phenomenon of food blogs. Sociologists, political scientists, and medi...
Posted by : Alex Ketchum
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Quenelles au Gratin

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Vieux-Lyon, Fall 2007 I spent my third year of university on exchange in Lyon, France. After two years of university focused on workin...
Posted by : Kathleen Gudmundsson
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Pâques dans nos assiettes

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En entrevue à Radio-Canada cet après-midi, Emili Bellefleur nous a présenté de délicieuses petites bouchées historiques au sujet de la fê...
Posted by : Carolynn McNally
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Why Orangeade Makes Me a Better Historian

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For those of us who cook, we've all experienced those days when we just don't want to-- when we are so exhausted that the idea o...
Posted by : Alex Ketchum
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Trial by consommé: Finding my Teaching Philosophy in Escoffier's Broth

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Broth. Stock. Roux. Sauce. Consommé. These are essential -- foundational, even -- elements to French cooking. The fonds de cuis...
Posted by : Carolynn McNally
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Le Guide culinaire d'Auguste Escoffier

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À ce jour, le groupe d'histoire culinaire s'est penché sur des livres de recettes s’adressant aux femmes - surtout aux ménagère...
Posted by : Carolynn McNally
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Sauce for Pigeon and Other Fowl

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I’m not particularly “adventurous” in the kitchen, which is the unfortunate consequence of my inability to cook.  To clarify, I’m not te...
Posted by : Alex Ketchum
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A spinach tart for the [history] books

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As an amateur cook and someone who is interested in the cuisines of other cultures, I'm always interested in new ways to use ingredi...
Posted by : Kathleen Gudmundsson
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