Tag Archives: culinary history

Rowan Jacobsen, Apples of Uncommon Character

Cover of Rowan Jacobsen's Apples of Uncommon Character

The complete title is important: Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders. Rowan Jacobsen is a journalist, one who has received James Beard Awards for a book (A Geography of Oysters and for his essays. He’s also the author of American Terroir. I first read his work…

Daniel Okrent, Last Call: The Rise and Fall of Prohibition

Cover of Daniel Okrent's Last Call

Daniel Okrent’s Last Call: The Rise and Fall of Prohibition is ostensibly a history of America’s attempt from 1920 to 1933 when, in response to the 18th amendment, the nation outlawed “the manufacture, sale, or transportation of intoxicating liquors.” In actuality, Okrent has written a careful, readable and interesting history…

Massimo Montanari, Medieval Tastes

There are three things you need to know about Montanari’s Medieval Tastes: Food, Cooking, and the Table; first that this is an academic treatise, that it was translated from the original Italian by Beth Archer Brombert, and that it is a culinary history, rather than a cookbook. That being said,…

Better Homes and Gardens New Cookbook

One of my earliest kitchen memories is my mom — who is a truly excellent cook — sending me to fetch her “Red and white checkered cookbook.” It was easy to find for a little kid who didn’t read yet, because it was exactly as described: A big three-ring binder…

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