Monday, January 28, 2019

Francatelli's special dinner using Liebig's Extract of Meat 1869

Once the chef for Queen Victoria (from 1840 to 1842), the Reform Club, the Prince of Wales and others, Charles Elme Francatelli (1805-1876) became the manager of the St. James's hotel when it opened in 1863. Among his many banquets was one to introduce Liebig's extract as a substitute for beef stock.

Monday, January 21, 2019

Smoke jacks

So how did they work?  Leonardo da Vinci sketched one in the 1480s; the one on left is from the 1600s. The smoke jack was attached in the throat of a chimney so the rising smoke and hot air would move the fan on a shaft (like blowing a windmill spinner toy), causing the gear and plate to rotate, thus moving the wheel attached by chains to the wheel on each spit.

Monday, January 14, 2019

Federal-era kitchen apparatus in Gadsby's Indian Queen Hotel, Baltimore

By 1815, Gadsby's Indian Queen Hotel had state-of-the-art kitchen equipment: a "patent oven" (metal wall oven), "steam for boiling" (steam kitchens), "stoves set in brick" (stew stoves), and smoke jacks to turn meat on spits and a coffee roaster.

Monday, January 7, 2019

Food history symposiums, conferences 2019

Along with the symposiums, there is an opportunity to apply for a paid summer fellowship at the cookbook collection of Michigan State University, and an exhibit at the Folger in DC.