Change in delivery of blog posts

The service to send out emails for each new blog post is being discontinued. This came at a busy time for me, so I just picked a service that is supposed to be popular. Hopefully there will not be too much of a difference in emails when I switch over this week. Let me know if you don't get the emails. My blog, and the Calendar of food history talks (first on links list, right side), will stay at researchingfoodhistory.blogspot.com.

Beaten Biscuit Brake demo

This Friday there is a demo making Beaten Biscuits on an 1877 biscuit brake (not this pic), Cold Water Biscuits from Malinda Russell's cookbook. Just heard about it today... thanks Foodways Pilgrim for posting on Facebook!

Chinese foodways, restaurants

Several interesting upcoming talks - one on Chinese workers in early Napa Valley wineries, evolution of restaurants in Southern Cal, and China's eight regional cuisines. There have been many tapes on restaurants, tea, even chili peppers.

Whipped ice cream - Iced Froths or Mousses Glacees in 1869

Jules Gouffe (1807-1877) was born to a Parisian patisserie (pastry shop) owner and spent seven years with the great Careme.  In his 1869 cookbook he tried to popularize the lighter Iced Froths served in jelly glasses.  They were "superior to either Ices or Sorbets" during "this transition period" and thus "improve the indifferent quality of the refreshments now served at evening parties." The frothing stick and sieve were needed to make his 5 flavors: Chocolate, Coffee, Strawberry, Maraschino and Almond Milk.

Fishing, River restoration, Seafood, Roman Fish Sauce (Garum) talks

World Ocean Day is June 8. As some may have noticed, a few of my monthly search terms involve fish, oysters and river restoration measures like old mill dam removal and removing weirs. This month there are 12 talks, including a virtual international Fish Passage Conference, archival films of Scottish fishing communities, environmental, and women herring packers travel around Scotland. Past taped talks include shrimpers, oysters, shad, and salmon.