Researching Food History

A Frenchman, Paul-Jacques Malouin (1701-1778) wrote a detailed (over 300 pages) book Description et détails des arts du meunier: du vermic...

Huge macaroni machine in 1911 as compared with Jefferson's smaller version a hundred years before (below, more HERE ); from Artemas W...

While in France, Jefferson ordered William Short (who was for a time his personal secretary) to buy a macaroni (Jefferson spelled it macc...

When the wider silver folks came out some continued to eat with two prong steel forks or knife. An American defended " that Americans ...

The peppery soup of tripe (stomach lining), meats and vegetables was very popular in Philadelphia.  So popular, that later recipes were lab...

"What America Ate, Preserving America’s Culinary History from the Great Depression" - is an interactive website and digitized a...

Honey - a lot of honey - is boiled, foam removed, spices and dried bread crumbs incorporated, then pressed or rolled flat. Cut into hard (...

Once the chef for Queen Victoria (from 1840 to 1842), the Reform Club, the Prince of Wales and others, Charles Elme Francatelli (1805-1876...

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 ...

By 1815, the Indian Queen Hotel in Baltimore had state-of-the-art kitchen equipment: a "patent oven" (metal wall oven), "ste...

Along with the symposiums, there is an opportunity to apply for a paid summer fellowship at the cookbook collection of Michigan State Univer...

Alaska, a state for 60 years (Jan. 3) - only 60?! - was bought from Russia in 1867.  Soyer's may have been the first recipe in English,...

Printed in 1830, the image shows a well fed farmer, whose wife is slicing the plum pudding for dessert.  The children sit at a stool, while...

Holly and other greens not only festooned homes, taverns, churches and "Christmas sports," they also decorated plum puddings, boa...

Oysters were sold on the streets 'on the half shell' and served with vinegar, salt, pepper, and/or cracknels.  The following image...

"American Foodways: The Jewish Contribution" was an exhibit at the Longone Culinary Archive, University of Michigan Library.   ...

Pumpkin chips using vinegar, sugar or honey, cinnamon, mace and cloves are pictured, left.   The darker chips on the left were made with h...

In 1878, three farms in CT raised 10,000 turkeys each year!  The following article described how turkeys were raised on a farm in "Wa...

After her husband traveled to New Orleans in 1850 (he missed Cafe du Monde, 1861), Jane Gilmor Howard (Mrs. B.C. Howard) included a recipe...

This year is the 100th anniversary of the end of The Great War.  The photograph shows a World War I rolling kitchen from 1918.  Library of...