During the Crimean War, the chef for Prince George (Lt. Gen. & cousin of Queen Victoria) was preparing a dish of fried croquettes in the rain before the Battle of Alma (Sept. 1854)
The Duke of Cambridge’s Head-quarters, M. Comte, chef de cuisine -
"On a previous occasion, just after landing, before the battle of the Alma [Sept 1854], this indefatigable culinary artist, who by the bye is an old traveller, was seen, under a heavy shower of rain, cooking beneath the wings of an open umbrella, preparing a dish of fried croquettes, at a time when the duke himself did not anticipate such a delicacy. The umbrella was used to stop the rain falling in the pan, which would have prevented the completion of this dainty dish, water and fat being irreconcilable foes."
Soyer's Culinary Campaign 1857
TALKS
Jun 22 Wed 10AM Hardtack and Hard Times: Civil War Food and the U.S. Army. The National Museum of the United States Army HERE
The Provisions of War: Expanding the Boundaries of Food and Conflict 1840-1990. International roundtable discussion. Editor Justin Nordstrom. CHAA Culinary Historians of Ann Arbor Feb 20 2022 HERE TAPE HERE
Rations for military and Rationing for homefront, taped talks HERE
Alexis Soyer blog posts HERE
Photo of Duke and copy of 1870 menu at his London home. HERE
THIS WEEK'S TALKS
May 29 Sun 3-5 Indigenous Cuisine with Chef Douglas Hyndford. Bannock, Wild Rice Salad with Maple Vinaigrette. Saskatchewan Intercultural Association, Canada HERE
May 29 Sun 5 Great Famine Voices: Hamilton, Ontario. 175 years ago. Short video in series “featuring Irish emigrants and the descendants of Famine migrants, sharing cherished family letters and artifacts, as well as historical perspectives from Dr. Laura Smith.” Canada Ireland Foundation HERE
May 30 Mon 11AM World War I in Belgium - The Trench of Death. “last remaining remnant of the Belgian First World War trench system. … we will get an insight into how everyday life was for soldiers on the front line...also pay tribute to those soldiers who never returned.” Heygo HERE
May 31-Je 1 Dublin Gastronomy Symposium 2022: Food and Movement. In person, and Online Tickets €30 HERE. Provisional schedule HERE
May 31 Tue 2:30-4 The Festival of Lammas. Ronald Hutton. The Viktor Wynd Museum & The Last Tuesday Society. £5.82 HERE
May 31 Tue 7:30-9 Healthy, Happy, and Wholesome: Cooking and Wellness in Canadian History. cookbook themed digital exhibit. Culinary Historians of Canada HERE
Jun 1 Wed 12 Maple groves and maple sugaring in a changing environment. Dr. Tim Rademacher. Chaire de recherche du Canada en économie écologique.HERE
Jun 1 Wed 4 19th-century Domestic Workers NYC. Living History @ Home family program. NY Historical Society HERE
Jun 1 Wed 6-7:30 Mapping Early New York project. 17th cen. New Netherland. Toya Dubin. New Amsterdam History Center. Donation HERE. project website HERE Future talks HERE
Jun 1 Wed 7 From Lunch Carts to Mega-Restaurants: The Evolution of the American Diner. Larry Cultrera photographed 900 diners in 40 years. Diner Hotline Weblog HERE. Society for Commercial Archeology HERE
Jun 1 Wed 7 Kosher Meat Boycott, 1902 by women against higher prices. A show/musical. Jeff Mustard. YI Love Jewish HERE
Jun 1 Wed 7-8:30 Propolis. Beekeeping. “mixture of resins … antimicrobial effect on dangerous microbes in the bee hive” Dr. Marla Spivak. Bees Beyond Borders. HERE
Jun 1 Wed 8 You Say ‘Tomato,’ I Say ‘Solanum Lycopersicum’: What Systematics Reveals about Edible Plants. “biological systematics, the study of the diversification of living forms, both past and present, and the relationships among living things through time.” Dr. Alison Mahoney. Culinary Historians of Wisconsin. HybridHERE TAPE HERE
Jun 1 Wed 8:30-9:15 Taste of the Tenement. Virtual Gala Film Premiere. “food traditions …and the broader connections made between neighbors, restaurants, and businesses through the Great Depression, the Kosher Meat Boycott, the growth of Manhattan’s garment industry…” Tenement Museum NYC HERE
Jun 2 Thu 7 Yan Can Cook Dragon Boat Festival. “celebrating Chinese recipes and traditions.” Chef Martin Yan. On Lok (nonprofit) HERE (also June 3 talk)
Jun 3-5 all day “Under my Vine & Fig Tree”: Gardens and Landscapes in the Age of Washington and Now. 2022 Mount Vernon Symposium. Mount Vernon. VA Hybrid $25 HERE
Jun 3 Fri 10:30AM A Proper Scouse Dining Experience with Wet Nelly! Belfast, Northern Ireland. Heygo HERE
Jun 3 Fri 2:30-4 Restorative Approaches to Native American Medicine and Guidance on Nature Trail Interpretation. Dr. Margaret Bruchac. Honoring Our Indigenous Heritage: Native People, Plants, Pollinators series. Osher at Berkshire CC Mass. HERE (4 Sessions June 3,10,17,24)
Jun 3 Fri 5 Undiscovered Women in Sacramento's Food History. “From cooks and bakers in local boarding houses, to orchardists, farmers, food processors, restaurant owners, cooking instructors and food writers.” Maryellen Burns. ACC Senior Services HERE
Jun 3 Fri 9:15-10 The story behind Zongzi (Glutinous rice dumpling wrapped in bamboo leaves). “June 3rd is the day we celebrate the dragon boat festival, associated with this food.” Heygo HERE
Jun 3 Fri 7 Italian Connection. “aperitivos like Campari & Aperol, the many bittersweet concoctions we call Amaro, sweet vermouth and sweet liqueurs like Maraschino & Amaretto, and even Prosecco, limoncello, and grappa.” Tammy’s Tastings $19 HERE
Jun 5 Sun 9AM Zanzibar Spice Farm Tour. “Zanzibar is the Island that produces plenty of nutmegs, cloves, cinnamon, cardamom, lemongrass, saffron, and more…” Heygo HERE
Jun 5 Sun 2 A Pharaoh's Feast: A Live Egyptian Cooking Event. “akhet (the flood season) - and Ancient Egyptian New Year!” Laura Ranieri Roy, Pierre Beaumier. Ancient Egypt Alive $27.54 HERE
Jun 5 Sun 5 Northern California's Best Wines and More. Francine Segan. Context travel conversations. Tape $26.50 HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2022 Patricia Bixler Reber
Researching Food History HOME
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