Some food history zoom talks for this month.
John Nott's recipe from 1723 -
Bake
them in an Oven, peel them, and cut them in Slices long ways, and about half an
Inch thick; then steep them in a thin Batter, made of White-wine, fine Flour,
Cream, and the Whites and Yolks of Eggs, (but more Yolks than Whites,) season'd
with Salt, Pepper, and beaten Cloves; let them lye in the Batter a little
while, then take them out, and drudge them with Flour, crumbled Bread, and
Parsley shred small; then fry them, and when they are dry, serve them in Plates
with Juice of Lemon.
You
may also make a Fricassie of them with Butter, Parsley, Salt, Pepper, and
Onions.
Nott,
John. The Cooks and Confectioners Dictionary. London: 1723
2
Beets - bake 375, 1-2 hours, or boil until skin loose [cook with leaf stems cut to an
inch and leave root at end]; peel; slice cooked beets
about 1/4 inch thick
1/2
C White Wine
3
T Flour1/2 C Cream
2 Eggs - 1 whole & 1 yolk
1/4 t Cloves
Salt and Pepper
1/4
C Bread crumbs - finely grated 'penny loaf' or bread
1/4
C FlourParsley - finely chopped
Butter [enough to fry]
Lemon juice [or sprinkle salt on top]
Sources
James Peale’s painting Still Life with Vegetables from 1826 is at the Museum of Fine Arts, Houston. HERE
Goldman, Irwin L. and Janick, Jules (2021). "Evolution of Root Morphology in Table Beet: Historical and Iconographic." Frontiers in Plant Science. Online August 10, 2021. National Library of Medicine. HERE
UPCOMING TALKS
Se 7 Sat 2 Hunting, Fishing, and Native Sovereignty. Aaron Whitefoot. “The Treaty of 1855 is a document signed by Native American leaders, Washington Territory’s Governor Isaac Stevens, and Oregon Territory’s Superintendent of Indian Affairs…” Humanities Washington. HERE
Se 8 Sun 2 My Life in Recipes: Food, Family, and Memories. Joan Nathan. 12 cookbooks! "...will connect some of the more than 100 recipes with Jewish history and her experiences writing about them, reflecting on her own family’s history." CHOW HERE
Se 10 Tue 2 Knead to Know: A History of Baking. Dr Neil Buttery. “…some of our most beloved baked foods... innovations, happy accidents and some of the most downright bizarre baked foods ever created.” HERE
Previous talks & books: The Life and Legacy of Elizabeth Raffald (Leeds Symposium) HERE. Navigating 19th Century English meals through Worcester porcelain (Museum of Royal Worcester) HERE. A Dark History of Sugar
Se 10 Tue 7 Betty Crocker and Her Cookbook That Changed How America Cooks. Dr. Leslie Goddard. Bernards Township Library HERE
Se 11 Wed 6:30 Dining on the Concorde: In Flight Dining at Twice the Speed of Sound. Paul Wylde and Nathan Shedroff. The International Museum of Dinnerware Design's Unforgettable Dinnerware on-line lecture series. HERE
Se 15 Sun 4 Brasseries, Bistros and Bouillons. Jim Chevallier, author of A History of the Food of Paris: From Roast Mammoth to Steak Frites. CHAA Culinary Historians of Ann Arbor HERE TAPE may be HERE
Se 16 Mon 6:45 Feasting with Royalty: Dinner with Alexander the Great. Francine Segan. Smithsonian Associates $30 HERE
Se 16 Mon 7 Sarah Polk. Cooking with the First Ladies. Sarah Morgan. National First Ladies Library & Museum. $9 HERE
Se 18 Wed 8 Recipe for Recipes. Raeanne Sarazen. The Complete Recipe Writing Guide. Culinary Historians of Chicago HERE
Se 22 Sun 8 The First California Cuisine. Richard Foss. Food in the Air and Space: The Surprising History of Food and Drink in the Skies and Rum – A Global History. BACH Bay Area Culinary Historians HERE
Se 24 Tue 12 Choux-paste in its many identities. Birgitte Kampmann. KL Techniques. Oxford Food Symposium HERE
Se 26 Thu 1 Fish Wars: Tribal Rights, Resistance, and Resiliency in the Pacific Northwest. Kestrel A. Smith. “Fish Wars, which rocked Washington State for decades. Encompassing tribal sovereignty, treaties, statehood… 1960s & 70s.“ Humanities Washington HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2024 Patricia Bixler Reber
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