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The Culinary HistorianSpend some time in the complex and fascinating world of culinary history.
http://culinaryhistoriansofatlanta.blogspot.com/
Spend some time in the complex and fascinating world of culinary history.
http://culinaryhistoriansofatlanta.blogspot.com/
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The Culinary Historian | culinaryhistoriansofatlanta.blogspot.com Reviews
https://culinaryhistoriansofatlanta.blogspot.com
Spend some time in the complex and fascinating world of culinary history.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: September 2012
http://culinaryhistoriansofatlanta.blogspot.com/2012_09_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Monday, September 17, 2012. Food for Space Travelers. Astronauts Andre Kulpers (R) and Michael Foale enjoying a breakfast of Dutch cheese. Aboard the International Space Station. Still though, it's interesting to watch the news from NASA. They're always up to something interesting, even it's only to announce that the Perseid meteor shower will be brighter than normal this year. Majors James A. McDivitt and Edward H. White 2...My li...
The Culinary Historian: May 2010
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Spend some time in the complex and fascinating world of culinary history. Sunday, May 30, 2010. The above photo is of a picnic held on Bastille Day, 2000, in Paris (CBS News) The idea was to bring people together without regard to class, race, or gender in the new millenium. About 4 million people attended huge pique-niques in streets of Paris. Similar pique-niques were held around France on the same day. The great food historian Margaret Visser has this to say about it:. Enjoy your Memorial Day pique-ni...
The Culinary Historian: Food for Space Travelers
http://culinaryhistoriansofatlanta.blogspot.com/2012/09/food-for-space-travelers.html
Spend some time in the complex and fascinating world of culinary history. Monday, September 17, 2012. Food for Space Travelers. Astronauts Andre Kulpers (R) and Michael Foale enjoying a breakfast of Dutch cheese. Aboard the International Space Station. Still though, it's interesting to watch the news from NASA. They're always up to something interesting, even it's only to announce that the Perseid meteor shower will be brighter than normal this year. Majors James A. McDivitt and Edward H. White 2...I tho...
The Culinary Historian: September 2013
http://culinaryhistoriansofatlanta.blogspot.com/2013_09_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Monday, September 9, 2013. If you got a weird e-mail from me in the past few days - something to do with Google Docs and a Must- See newsletter - well, it wasn't from me. I got hacked. I hope you didn't open it. It seems to have been a phishing expedition of some kind. Nobody that I know of got a virus - more like the vandals were trying to get passwords. Please let me know if you opened it and what happened as a result.
The Culinary Historian: July 2013
http://culinaryhistoriansofatlanta.blogspot.com/2013_07_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Sunday, July 21, 2013. Adolf Windaus and Vitamin D. Are you a big fan of Vitamin D? Who isn't these days? But this is Culinary Historian, where we look at things a little differently. In our normal style, we will talk a little about the history. Windaus was also a humanitarian and was willing to sacrifice money and prestige for his principles, and for that, I admire him as much as for his research. He was a professor in Germany...
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18
Chef's Notebook: March 2013
http://www.chefs-notebook.com/2013_03_01_archive.html
Tuesday, March 26, 2013. 65279;. Herbs, Rosemary, Thyme and Sage. One of the best things to plant at anytime (excluding outdoors in winter) has been herbs. You can't go wrong with chives or thyme fresh from your garden to bring life to often bland dishes. And where would we be without basil for pesto? Some of my favorites tend to be the top five herbs you should always have on hand. 4 ROSEMARY - Most commonly recognized as the herb in rosemary chicken, rosemary is more versatile than most home cooks ...
Chef's Notebook: Easter Deviled Eggs
http://www.chefs-notebook.com/2014/04/easter-deviled-eggs.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
Chef's Notebook: A taste of the irish
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Monday, March 9, 2015. A taste of the irish. The taste of Ireland can be summed up into two words. Corned Beef! Corned beef was a inexpensive source of meat and often made into pastrami thanks to another neighbor.the Jewish deli. Most pre-packaged cuts come already brined and with a spice packet to sprinkle on during cooking. While corned beef may not be the most authentic Irish dish, it sure will add flavor to almost any side. Including a pint of Guinness! Subscribe to: Post Comments (Atom).
Chef's Notebook: National Doughnut Day..!
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Friday, June 6, 2014. Cronuts are the latest dessert craze to hit the world. A cross between croissants and donuts = cronuts, they are wonderfully flaky and delicious. Yield: Makes 12 cronuts. 1 1/4 cups milk. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 1 1/2 teaspoons salt. 1 1/2 tablespoons softened butter. 1 tablespoon dry active yeast. 1 cup (2 sticks) unsalted butter, room temperature. 5 cups peanut or vegetable oil. 2 tablespoons ground cinnamon. 1 cup vanilla cream. 1 cup powdered sugar.
Chef's Notebook: April 2014
http://www.chefs-notebook.com/2014_04_01_archive.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
Chef's Notebook: June 2014
http://www.chefs-notebook.com/2014_06_01_archive.html
Friday, June 6, 2014. Cronuts are the latest dessert craze to hit the world. A cross between croissants and donuts = cronuts, they are wonderfully flaky and delicious. Yield: Makes 12 cronuts. 1 1/4 cups milk. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 1 1/2 teaspoons salt. 1 1/2 tablespoons softened butter. 1 tablespoon dry active yeast. 1 cup (2 sticks) unsalted butter, room temperature. 5 cups peanut or vegetable oil. 2 tablespoons ground cinnamon. 1 cup vanilla cream. 1 cup powdered sugar.
Chef's Notebook: Books
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Comming Soon to a bookstore near you! A Taste of France. My new book with some pictures and recipes from my travels in France. Check back for more details. Subscribe to: Posts (Atom). Portland, Oregon, United States. View my complete profile. Follow My Blog by Email. Favorite Friends, Blogs and Links. Visitors to My Site. There was an error in this gadget. Awesome Inc. template. Powered by Blogger.
Chef's Notebook: Simple Thanks
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Sunday, November 11, 2012. Cornish Game Hen with Rosemary. You will not find Cornish game hens in the wild. In fact, the breed didn’t exist before the mid-1950s when Alphonsine (“Therese”) and Jacques Makowsky bred Cornish game cocks with domesticated chickens on their Connecticut farm. But the diminutive chickens (and that’s what they are) have come to epitomize elegance and single-serving perfection on American tables. 4 Cornish game hens. 4 sprigs of rosemary or sage, plus additional sprigs for garnish.
Chef's Notebook: Events and Appearances
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No events or appearances scheduled at this time. Subscribe to: Posts (Atom). Portland, Oregon, United States. View my complete profile. Follow My Blog by Email. Favorite Friends, Blogs and Links. Visitors to My Site. There was an error in this gadget. Awesome Inc. template. Powered by Blogger.
Chef's Notebook: Herbal Essence...
http://www.chefs-notebook.com/2013/03/herbal-essence.html
Tuesday, March 26, 2013. 65279;. Herbs, Rosemary, Thyme and Sage. One of the best things to plant at anytime (excluding outdoors in winter) has been herbs. You can't go wrong with chives or thyme fresh from your garden to bring life to often bland dishes. And where would we be without basil for pesto? Some of my favorites tend to be the top five herbs you should always have on hand. 4 ROSEMARY - Most commonly recognized as the herb in rosemary chicken, rosemary is more versatile than most home cooks ...
TOTAL LINKS TO THIS WEBSITE
47
Culinary Historians of Chicago |Culinary Historians of Chicago
Culinary Historians of Chicago. Skip to primary content. Skip to secondary content. Other Culinary Historian Organizations. November 22, 2015. Our events are usually at Kendall College (directions and parking). On Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below in ‘Upcoming Programs,’ though please read the full event notice for details. Culinary Historians of Chicago:. April 15, 2017. According ...
Culinary Historians of Chicago |Culinary Historians of Chicago
Culinary Historians of Chicago. Skip to primary content. Skip to secondary content. Other Culinary Historian Organizations. Upcoming Programs at a Glance. November 22, 2015. Our events are typically at Weiss Memorial Hospital ( directions and parking. On Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below, though please read the full event notice for details. Culinary Historians of Chicago:. Presente...
culinaryhistoriansannarbor.org
Culinary Historians of Ann Arbor
Culinary Historians of Ann Arbor. Skip to primary content. Sunday, January 21,. 3:00 – 5:00 pm, Ann Arbor District Library – Malletts Creek Branch, 3090 E. Eisenhower Parkway (east of Stone School Road), Ann Arbor, MI 48108. Hot from the oven: Zingerman’s Bakehouse Cookbook! Kick off the new year right with Amy Emberling and Frank Carollo, Managing Partners of Zingerman’s Bakehouse,. It will be great – it’s all natural ingredients. Culinary Historians of Ann Arbor (CHAA). Monthly meetings of the CHAA.
The Culinary Historians of Boston
The Culinary Historians of Boston is the oldest circle of culinary historians in the US. Our members are academics, chefs, writers, food professionals, and hobby cooks, as well as students of cuisine, womens studies, history (ancient, medieval, and modern), agriculture, and politics. Our monthly speaker series is always open to the public. Our 2016-2017 Series. Has been scheduled. We hope you can join us for some exiting topics. These pages, like our field of interest, are always under construction.
Culinary Historians of NY | Amelia Award, Scholar's Grant, NYFoodStory
Culinary Historians of New York. Is a community of scholars, passionate culinarians, and intellectually curious folks. We explore the fascinating history of food, drink, and cuisine through public programs and support for scholarship. Programs and taste a bit of history. Summaries of past programs. Our featured recipes at home. CHNY with its many Benefits. For the CHNY Scholar’s Grant. 2018 Culinary Historians of NY : Site by KPFdigital.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian
Spend some time in the complex and fascinating world of culinary history. Monday, September 9, 2013. If you got a weird e-mail from me in the past few days - something to do with Google Docs and a Must- See newsletter - well, it wasn't from me. I got hacked. I hope you didn't open it. It seems to have been a phishing expedition of some kind. Nobody that I know of got a virus - more like the vandals were trying to get passwords. Please let me know if you opened it and what happened as a result. The first ...
culinaryhistoriansofsandiego.com
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CHSD membership supports the public meetings and the Culinary Collection at the SD Central Library. CHSD is a 501 (c) (3) organization, so membership fees is eligible as a tax deduction. As a member, you can attend special member events and field trips. For details of future member-only events. January 21, 2017 - On the Chocolate Trail - Debbie Prinz. Join us at the new San Diego Central Library auditorium on the 3rd Saturday of most months of the year. Refreshments served, too! For details and sign-up.
culinaryhistoriansofsoutherncalifornia.org
culinaryhistoriansofsoutherncalifornia.org
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Online Culinary History Network
ONLINE CULINARY HISTORY NETWORK. Physical handling is one of the most destructive things that can happen to a fragile object. One of the best ways to preserve it is to limit physical access to it. This is a very strong case for creating a digital library.". Peter Noerr, "The Digital Library Toolkit"). We are endeavoring to build an online research library and network of historical culinary texts, dating from earliest times to the year 1700. This archive will be of use not only to culinary historians, but...
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Reviews of books on culinary history | Just another WordPress site
Reviews of books on culinary history. Just another WordPress site. Skip to primary content. Skip to secondary content. January 3, 2012. Welcome to WordPress. This is your first post. Edit or delete it, then start blogging! Proudly powered by WordPress.
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