Mhowra to Whisky: Two Centuries of Distilling in India, by Peter Hynd

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This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence and the d...
Posted by : Alex Ketchum
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Stuffed Eggplant: Hold the Sour Cream!

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Sour-cream-free stuffed eggplant from The Book of Tasty and Healthy Food Part of the fun of the Historical Cooking Project is followin...
Posted by : Kathleen Gudmundsson
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Holubtsi; le cigare au chou qui fait lever le party!

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« Je suis la fille qui fait les jokes de pet ».  C’est généralement la réponse que j’offre quand on me demande quel bon vent m’a a...
Posted by : Emili Bellefleur
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Where is Herring in History?????

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On first perusal of The Book of Tasty and Healthy Food (Книга о вкусной и здоровой пище) (1939) my initial thought was: "...
Posted by : Alex Ketchum
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From a Pickle to a Stew: a Moment of Not-quite Déjà Vu

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Five years ago I left Moncton, New Brunswick to pursue my doctoral studies in Montreal, and the last recipe I made in my old kitchen before...
Posted by : Carolynn McNally
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Cooking in a Cold (War) Climate: The Book of Tasty and Healthy Food

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The first edition of The Book of Tasty and Healthy Food (1939) The Book of Tasty and Healthy Food   ( Книга о вкусной и зд...
Posted by : Kathleen Gudmundsson
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Baking with Barm: Part II of the Surprisingly Long History of Brewing Mugs' Shot IPA

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This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence ...
Posted by : Alex Ketchum
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A Surprisingly Long History of Brewing Mugs' Shot IPA: Part I

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This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence ...
Posted by : Alex Ketchum
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2014's Interesting Reads - Part 2

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Good morning, all. We hope you had a great night, and would like to welcome you to 2015 - a fresh new year! We've got a few resolution...
Posted by : Carolynn McNally
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