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Known to Eat: Fondues and Don'ts.

http://www.knowntoeat.com/2013/10/fondues-and-donts.html

Musings on Food History and Culture. Tuesday, October 29, 2013. Originally published Gazette Newspapers, October 2003. Updated October, 2013. In recent years, fondue, like bellbottoms and platform shoes, has made a comeback. In fact, fondue pots have been one of Williams and Sonoma’s and Amazon's. Best sellers during the holiday season. Fondue parties are becoming all the rage and many top chefs in New York and Los Angeles have added fondue to their menus. The ingredients and amounts of each cheese diffe...

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Known to Eat: Not worth a "Fart-hing"

http://www.knowntoeat.com/2013/09/not-worth-fart-hing.html

Musings on Food History and Culture. Friday, September 13, 2013. Not worth a "Fart-hing". Originally published in Sept. 2004 Gazette Newspapers. Updated Sept. 2013. So what can we do about such an explosive situation? Claims his underwear stop foul smelling gas before it escapes. Under-ease are air-tight underwear with a removable filter strategically placed that eliminates odors from the fart as the gas passes through the filter pad. But remember most doctors, including Hippocrates and Ben Franklin agre...

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Known to Eat: Consumable Identity: Culture, Cuisine and National Identity in the Early Nineteenth Century

http://www.knowntoeat.com/2013/08/consumable-identity-culture-cuisine-and.html

Musings on Food History and Culture. Thursday, August 29, 2013. Consumable Identity: Culture, Cuisine and National Identity in the Early Nineteenth Century. This is a piece that I wrote and presented to the 2002 Annual Meeting of the American Society for Environmental History, on a panel titled "Eating America.". Although the colonists planted maize very early in the settlement experience, sources from the early years show that they believed it to be unhealthy. Furthermore, until the middle of the ei...

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Known to Eat: April 2007

http://www.knowntoeat.com/2007_04_01_archive.html

Musings on Food History and Culture. Tuesday, April 10, 2007. Something Fishy (Originally Published March, 2002). Ultimately, you the consumer will decide the fish's fate. Restoring world wide fish populations to healthy levels could take up to 20 years- a long time to forgo a favorite treat. But if swordfish and other popular fish become too scarce to catch, future generations may never taste it at all. Subscribe to: Posts (Atom). Never Miss a Post. Subscribe by Email. 160;and Known To Eat.

knowntoeat.com

Known to Eat: August 2013

http://www.knowntoeat.com/2013_08_01_archive.html

Musings on Food History and Culture. Thursday, August 29, 2013. Consumable Identity: Culture, Cuisine and National Identity in the Early Nineteenth Century. This is a piece that I wrote and presented to the 2002 Annual Meeting of the American Society for Environmental History, on a panel titled "Eating America.". Although the colonists planted maize very early in the settlement experience, sources from the early years show that they believed it to be unhealthy. Furthermore, until the middle of the ei...

knowntoeat.com

Known to Eat: July 2007

http://www.knowntoeat.com/2007_07_01_archive.html

Musings on Food History and Culture. Friday, July 20, 2007. Beer Styles. (Originally published August, 2004). 8220;You foam within our glasses, you lusty golden brew, whoever imbibes takes fire from you. The young and the old sing your praises; here's to beer, here's to cheer, here's to beer.” – from Bedrich Smetana's 1866 opera “The Bartered Bride.”. However you drink it and whichever you choose to drink, beer is above all a beverage with great humanity and by far the most democratic of beverages. I...

knowntoeat.com

Known to Eat: November 2005

http://www.knowntoeat.com/2005_11_01_archive.html

Musings on Food History and Culture. Sunday, November 20, 2005. There's Always Room for Pie. 8220;Pumpkin pie, if rightly made is a thing of beauty and joy- while it lasts…with pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness…a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world.”—The House Mother. Is all that preparation necessary for a great pie? What was once the pr...

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Known to Eat: Place Named Foods

http://www.knowntoeat.com/2014/04/place-named-foods.html

Musings on Food History and Culture. Thursday, April 17, 2014. Originally published Gazette Newspapers, May 2003. Updated April, 2014. The Denver Omelet, for instance, has been a staple of hash houses, diners and coffee shops throughout the U.S. for decades. For those unfamiliar with this diner delicacy it is an omelet made with fried ham, onions, bell pepper and cheese. Oddly enough this staple of Americana was one of the most difficult foods to learn anything about. On their “Obits and Pieces&#82...

knowntoeat.com

Known to Eat: April 2014

http://www.knowntoeat.com/2014_04_01_archive.html

Musings on Food History and Culture. Thursday, April 17, 2014. Originally published Gazette Newspapers, May 2003. Updated April, 2014. The Denver Omelet, for instance, has been a staple of hash houses, diners and coffee shops throughout the U.S. for decades. For those unfamiliar with this diner delicacy it is an omelet made with fried ham, onions, bell pepper and cheese. Oddly enough this staple of Americana was one of the most difficult foods to learn anything about. On their “Obits and Pieces&#82...