Culinary History

Stack of all of the books cited in this blog post by Crystal Smith.

Bookmarks–January 3, 2023

For my first bookmarks post of the new year, I’m going in a slightly different direction than in the past. Instead of links to articles, I’m sharing the names of some books I’ve read recently and highly recommend.

Notebook with dried roses by Sixteen Miles Out on Unsplash.

Life in the Margins–The Bonds Created by Recipe Scribbles & Notations

I have great fondness for marginalia and hope that this tradition of scribbles and notes persists, despite much of life today being lived online.

Eggs and flour in blue bowls by Armando Guevara on Vecteezy.

Moms, Memories, and Food Traditions

one of the primary memories is of food and cooking, of these women as keepers of family recipes, teachers of cooking and baking skills, and unwitting creators of culinary legacies.

Honey dipper sitting on honeycomb with a jar of honey beside it by Alexander Mils on Unsplash.

Bookmarks, June 20, 2021

A weekly list of things I’ve stumbled upon and found to be worth sharing. This week: the importance of preserving culinary history and traditions, questioning some kitchen gadgets, adding seeds to your diet, and how to grill all kinds of vegetables.

Comfort Foods, Pandemic Stress & Breaking the Rules

Our current pandemic certainly qualifies as a stressful time and, for many of us, comfort foods have become something of a safe harbour.

Jicamas on a wooden board by Lamai Prasitsuwan on Vecteezy.

All Hail the Humble Jicama

A jicama is a tuber and it’s the same basic colour as a potato, but that’s where the similarities end. Where potatoes have thin skin and starchy flesh, jicamas have thick, fibrous skin and lighter, juicier flesh, closer in texture to an apple.