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FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
FOOD TIMELINE: AMERICAN RECIPES, 1832 American recipes, 1832 Mrs. N.K.M. Lee's The Cook's Own Book, Being a Complete Culinary Encyclopedia * is an excellent reflection of early American New England fare. What makes this book special is the alphabetic arrangement of recipes. Mrs. Lee converted the standard cook book format (recipes grouped by typesoup, meats, pies &c.) into areference book.
THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of THE FOOD TIMELINE: HISTORY NOTES--FISH & SHELLFISH Makes 6 to 8 servings. 3 lb potatoes, 4 medium onions, thinly sliced, Boiling water, 3 teaspoons salt, 3 tablespoons butter or margarine, 2 tablespoons flour 1/8 teaspoon pepper, 1/8 teaspoon paprika, 2 1/4 cups milk, 2 tablespoons chopped parsley. 1. Preheat oven to 400F. Lightly grease 2-quart casserole. THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). FOOD TIMELINE SANDWICHES 1920S STYLE Honolulu Sandwich. "3/4 cup chopped pulled figs, 1 cup crushed pineapple, 1/3 cup sugar, Juice of one lemon, 1/4 cup chopped walnuts. Cook figs and pineapple until smooth, add sugar and lemon juice and cook until thick. Remove from fire, add walnuts and cool. Spread on thin rounds of whole-wheat bread." FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICEPOPULAR AMERICAN DECADE FOODS, MENUS, PRODUCTS & PARTY PLANNING TIPSICE CREAM We make food history fun. Lynne Olver created the Food Timeline in 1999 (see the "about this site" below).In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. THE FOOD TIMELINE--USA FOOD HISTORY SOURCES USA culinary traditions & historic surveys. Key Ingredients: America By Food, Smithsonian Institution ; America the Bountiful, University of California at Davis ; An American Feast: Food, Dining and Entertainment in the United States (1776-1931), University of Delaware ; Not by Bread Alone: America's Culinary Heritage, Cornell University; Eating in the 20th Century, U.S.Dept. of Agriculture FOOD TIMELINE--PICNIC HISTORY Food historians tell us picnics evolved from the elaborate traditions of moveable outdoor feasts enjoyed by the wealthy. Medieval hunting feasts, Renaissance-era country banquets, and Victorian garden parties lay the foundation for today's leisurely repast. Picnics, as we Americans know them today, date to the middle of the 19th century. THE FOOD TIMELINE--FOOD HISTORY LESSON PLANS 1500, Renaissance Europe-- 500 Year Old Food Makes Me Sick!, lessons inspired by It's Disgusting and We Ate It , K-5. 1621-- Investigating the Pilgrim's First Thanksgiving, Plimoth Plantation. 1750-- When Rice Was King, South Carolina history lesson from the National ParkService.
FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
FOOD TIMELINE: AMERICAN RECIPES, 1832 American recipes, 1832 Mrs. N.K.M. Lee's The Cook's Own Book, Being a Complete Culinary Encyclopedia * is an excellent reflection of early American New England fare. What makes this book special is the alphabetic arrangement of recipes. Mrs. Lee converted the standard cook book format (recipes grouped by typesoup, meats, pies &c.) into areference book.
THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of THE FOOD TIMELINE: HISTORY NOTES--FISH & SHELLFISH Makes 6 to 8 servings. 3 lb potatoes, 4 medium onions, thinly sliced, Boiling water, 3 teaspoons salt, 3 tablespoons butter or margarine, 2 tablespoons flour 1/8 teaspoon pepper, 1/8 teaspoon paprika, 2 1/4 cups milk, 2 tablespoons chopped parsley. 1. Preheat oven to 400F. Lightly grease 2-quart casserole. THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). FOOD TIMELINE SANDWICHES 1920S STYLE Honolulu Sandwich. "3/4 cup chopped pulled figs, 1 cup crushed pineapple, 1/3 cup sugar, Juice of one lemon, 1/4 cup chopped walnuts. Cook figs and pineapple until smooth, add sugar and lemon juice and cook until thick. Remove from fire, add walnuts and cool. Spread on thin rounds of whole-wheat bread." THE FOOD TIMELINE--FOOD HISTORY LESSON PLANS 1500, Renaissance Europe-- 500 Year Old Food Makes Me Sick!, lessons inspired by It's Disgusting and We Ate It , K-5. 1621-- Investigating the Pilgrim's First Thanksgiving, Plimoth Plantation. 1750-- When Rice Was King, South Carolina history lesson from the National ParkService.
THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies. THE FOOD TIMELINE: HISTORY NOTES--PIONEER, CIVIL WAR BEVERAGES. hot chocolate, coffee, tea, fruit wines and cordials, ale, shrub, Madeira, rum. * NOTE: All of these vegetables are period correct, but some of them would have been hard to come by in the winter months. Although available, tomatoes were still "suspect" in the early 1800s. THE FOOD TIMELINE: HISTORY NOTES--WINDOWS ON THE WORLD Food Timeline In memoriam: Windows on the World, New York City. One man's dream, a city's jewel, the critic's conundrum. A place where anything could happen. And it did. Welcome to Joe Baum's world. PLANS FOR FEEDING A VERTICAL CITY THE FOOD TIMELINE--BABY FOOD HISTORY NOTES Food Timeline FAQs: baby food Peoples of all times and places have been feeding their babies. With the exception of mother's (or wet nurse's) milk, what was served and how it was made, was a function of culture, cuisine and economic status. THE FOOD TIMELINE HISTORY NOTES--SAUCE Bechamel Food historians tell us the art of reducing cream sauces (aka cream reductions) began in 18th century France. Think: Antonin Careme. Some argue modern bechamel was introduced a century earlier by La Varenne.Our survey of historic recipes confirms a facinating dichotomy between the "ancienne" formulary and contemporary sauce. THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of manufactured shortening THE FOOD TIMELINE--RESEARCHING A FOOD HISTORY QUESTION? Food history research tips & basic strategies What is the history of your favorite food? That depends upon the food and how deep you wantto dig.
FOOD TIMELINE: TRADER VIC'S COCKTAILS 1946 Food Timeline>Trader Vic's Cocktails, 1946 . Trader Vic's Book of Food and Drink is introduced by the venerable Lucius Beebe and authored by "Trader Vic" (Victor Bergeron). This is the first of several books authored by Mr. Bergeron. Writing style is casual, irreverant, exotic and fun. Serving Trader Vic's signature cocktails with original recipes. THE FOOD TIMELINE--REAL PEOPLE OR BRAND NAMES? CLUE: If the name has the letter "R" inside a circle, that indicates it is a registered US Trademark. This usually (but not always) means the brand name is ficticious. Hungry for more? Recipe Quiz 1 & Recipe Quiz 2 & The 1920s Ice Cream Challenge. Aunt Sammy The practice of having many women "speak" as a unified persona was well established inthe 1920s-30s.
FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICEPOPULAR AMERICAN DECADE FOODS, MENUS, PRODUCTS & PARTY PLANNING TIPSICE CREAM We make food history fun. Lynne Olver created the Food Timeline in 1999 (see the "about this site" below).In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. THE FOOD TIMELINE--USA FOOD HISTORY SOURCES USA culinary traditions & historic surveys. Key Ingredients: America By Food, Smithsonian Institution ; America the Bountiful, University of California at Davis ; An American Feast: Food, Dining and Entertainment in the United States (1776-1931), University of Delaware ; Not by Bread Alone: America's Culinary Heritage, Cornell University; Eating in the 20th Century, U.S.Dept. of Agriculture FOOD TIMELINE--PICNIC HISTORY Food historians tell us picnics evolved from the elaborate traditions of moveable outdoor feasts enjoyed by the wealthy. Medieval hunting feasts, Renaissance-era country banquets, and Victorian garden parties lay the foundation for today's leisurely repast. Picnics, as we Americans know them today, date to the middle of the 19th century. THE FOOD TIMELINE--FOOD HISTORY LESSON PLANS 1500, Renaissance Europe-- 500 Year Old Food Makes Me Sick!, lessons inspired by It's Disgusting and We Ate It , K-5. 1621-- Investigating the Pilgrim's First Thanksgiving, Plimoth Plantation. 1750-- When Rice Was King, South Carolina history lesson from the National ParkService.
FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
FOOD TIMELINE: AMERICAN RECIPES, 1832 American recipes, 1832 Mrs. N.K.M. Lee's The Cook's Own Book, Being a Complete Culinary Encyclopedia * is an excellent reflection of early American New England fare. What makes this book special is the alphabetic arrangement of recipes. Mrs. Lee converted the standard cook book format (recipes grouped by typesoup, meats, pies &c.) into areference book.
THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). FOOD TIMELINE SANDWICHES 1920S STYLE Honolulu Sandwich. "3/4 cup chopped pulled figs, 1 cup crushed pineapple, 1/3 cup sugar, Juice of one lemon, 1/4 cup chopped walnuts. Cook figs and pineapple until smooth, add sugar and lemon juice and cook until thick. Remove from fire, add walnuts and cool. Spread on thin rounds of whole-wheat bread." FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICE Created Date: 9/10/2011 12:27:47 PM FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICEPOPULAR AMERICAN DECADE FOODS, MENUS, PRODUCTS & PARTY PLANNING TIPSICE CREAM We make food history fun. Lynne Olver created the Food Timeline in 1999 (see the "about this site" below).In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. THE FOOD TIMELINE--USA FOOD HISTORY SOURCES USA culinary traditions & historic surveys. Key Ingredients: America By Food, Smithsonian Institution ; America the Bountiful, University of California at Davis ; An American Feast: Food, Dining and Entertainment in the United States (1776-1931), University of Delaware ; Not by Bread Alone: America's Culinary Heritage, Cornell University; Eating in the 20th Century, U.S.Dept. of Agriculture FOOD TIMELINE--PICNIC HISTORY Food historians tell us picnics evolved from the elaborate traditions of moveable outdoor feasts enjoyed by the wealthy. Medieval hunting feasts, Renaissance-era country banquets, and Victorian garden parties lay the foundation for today's leisurely repast. Picnics, as we Americans know them today, date to the middle of the 19th century. THE FOOD TIMELINE--FOOD HISTORY LESSON PLANS 1500, Renaissance Europe-- 500 Year Old Food Makes Me Sick!, lessons inspired by It's Disgusting and We Ate It , K-5. 1621-- Investigating the Pilgrim's First Thanksgiving, Plimoth Plantation. 1750-- When Rice Was King, South Carolina history lesson from the National ParkService.
FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
FOOD TIMELINE: AMERICAN RECIPES, 1832 American recipes, 1832 Mrs. N.K.M. Lee's The Cook's Own Book, Being a Complete Culinary Encyclopedia * is an excellent reflection of early American New England fare. What makes this book special is the alphabetic arrangement of recipes. Mrs. Lee converted the standard cook book format (recipes grouped by typesoup, meats, pies &c.) into areference book.
THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). FOOD TIMELINE SANDWICHES 1920S STYLE Honolulu Sandwich. "3/4 cup chopped pulled figs, 1 cup crushed pineapple, 1/3 cup sugar, Juice of one lemon, 1/4 cup chopped walnuts. Cook figs and pineapple until smooth, add sugar and lemon juice and cook until thick. Remove from fire, add walnuts and cool. Spread on thin rounds of whole-wheat bread." FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICE Created Date: 9/10/2011 12:27:47 PM THE FOOD TIMELINE--FOOD HISTORY LESSON PLANS 1500, Renaissance Europe-- 500 Year Old Food Makes Me Sick!, lessons inspired by It's Disgusting and We Ate It , K-5. 1621-- Investigating the Pilgrim's First Thanksgiving, Plimoth Plantation. 1750-- When Rice Was King, South Carolina history lesson from the National ParkService.
THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies. THE FOOD TIMELINE: HISTORY NOTES--PIONEER, CIVIL WAR BEVERAGES. hot chocolate, coffee, tea, fruit wines and cordials, ale, shrub, Madeira, rum. * NOTE: All of these vegetables are period correct, but some of them would have been hard to come by in the winter months. Although available, tomatoes were still "suspect" in the early 1800s. THE FOOD TIMELINE--BABY FOOD HISTORY NOTES Food Timeline FAQs: baby food Peoples of all times and places have been feeding their babies. With the exception of mother's (or wet nurse's) milk, what was served and how it was made, was a function of culture, cuisine and economic status. THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of manufactured shortening THE FOOD TIMELINE: HISTORY NOTES--PUDDINGS Batter puddings: Yorkshire and popovers Batter puddings, quick baked in specially designed pans, yield steamy chewy puffed deliciousness. Fat (meat drippings, butter) is the flavor key. THE FOOD TIMELINE--RESEARCHING A FOOD HISTORY QUESTION? Food history research tips & basic strategies What is the history of your favorite food? That depends upon the food and how deep you wantto dig.
THE FOOD TIMELINE--PRESIDENTS FOOD FAVORITES Sprinkle with 1 tablespoon of the sugar and saute over high heat until the apples are lightly caramelized. Remove the apples from heat and reserve in a large bowl. Repeat process until all the apples are cooked. Combine the apples with the cranberries, raisins, orange FOOD TIMELINE: TRADER VIC'S COCKTAILS 1946 Food Timeline>Trader Vic's Cocktails, 1946 . Trader Vic's Book of Food and Drink is introduced by the venerable Lucius Beebe and authored by "Trader Vic" (Victor Bergeron). This is the first of several books authored by Mr. Bergeron. Writing style is casual, irreverant, exotic and fun. Serving Trader Vic's signature cocktails with original recipes. THE FOOD TIMELINE--REAL PEOPLE OR BRAND NAMES? CLUE: If the name has the letter "R" inside a circle, that indicates it is a registered US Trademark. This usually (but not always) means the brand name is ficticious. Hungry for more? Recipe Quiz 1 & Recipe Quiz 2 & The 1920s Ice Cream Challenge. Aunt Sammy The practice of having many women "speak" as a unified persona was well established inthe 1920s-30s.
FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICEPOPULAR AMERICAN DECADE FOODS, MENUS, PRODUCTS & PARTY PLANNING TIPSICE CREAM We make food history fun. Lynne Olver created the Food Timeline in 1999 (see the "about this site" below).In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies. FOOD TIMELINE--PICNIC HISTORYPICNIC BASKET HISTORY Food historians tell us picnics evolved from the elaborate traditions of moveable outdoor feasts enjoyed by the wealthy. Medieval hunting feasts, Renaissance-era country banquets, and Victorian garden parties lay the foundation for today's leisurely repast. Picnics, as we Americans know them today, date to the middle of the 19th century. THE FOOD TIMELINE: HISTORY NOTES--PIONEER, CIVIL WARTHE FOOD TIMELINEFOOD THROUGHOUT HISTORYHISTORY OF FOODHISTORY OF FOOD TIMELINETODAY IN FOOD HISTORY BEVERAGES. hot chocolate, coffee, tea, fruit wines and cordials, ale, shrub, Madeira, rum. * NOTE: All of these vegetables are period correct, but some of them would have been hard to come by in the winter months. Although available, tomatoes were still "suspect" in the early 1800s. THE FOOD TIMELINE--HISTORIC FOOD PRICES Domestic lager beer, which sold for about $10.50 a barrel in 1918, cost anywhere from 15 cents to $1 or more a quart by 1930 (that is, $160 or more a barrel, depending upon the quality of the beer). Domestic spirits, which averaged $1.39 a quart in 1918, soared to an average of $4.01 a quart by 1930. FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
THE FOOD TIMELINE: HISTORY NOTES--MESOPOTAMIA THROUGH 1. Preheat the oven to 325 degrees F. Combine the dates, raisins, and spice and scatter in a 10-inch cake pan. 2. Press the cottage cheese through a strainer to break up the curds. Combine the cheese with the melted butter, eggs, and milk and slowly stir into the flour, moistening thoroughly. THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). THE FOOD TIMELINE--REAL PEOPLE OR BRAND NAMES? CLUE: If the name has the letter "R" inside a circle, that indicates it is a registered US Trademark. This usually (but not always) means the brand name is ficticious. Hungry for more? Recipe Quiz 1 & Recipe Quiz 2 & The 1920s Ice Cream Challenge. Aunt Sammy The practice of having many women "speak" as a unified persona was well established inthe 1920s-30s.
FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICE Created Date: 6/10/2013 12:34:36 PM FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICEPOPULAR AMERICAN DECADE FOODS, MENUS, PRODUCTS & PARTY PLANNING TIPSICE CREAM We make food history fun. Lynne Olver created the Food Timeline in 1999 (see the "about this site" below).In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENUS The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies. FOOD TIMELINE--PICNIC HISTORYPICNIC BASKET HISTORY Food historians tell us picnics evolved from the elaborate traditions of moveable outdoor feasts enjoyed by the wealthy. Medieval hunting feasts, Renaissance-era country banquets, and Victorian garden parties lay the foundation for today's leisurely repast. Picnics, as we Americans know them today, date to the middle of the 19th century. THE FOOD TIMELINE: HISTORY NOTES--PIONEER, CIVIL WARTHE FOOD TIMELINEFOOD THROUGHOUT HISTORYHISTORY OF FOODHISTORY OF FOOD TIMELINETODAY IN FOOD HISTORY BEVERAGES. hot chocolate, coffee, tea, fruit wines and cordials, ale, shrub, Madeira, rum. * NOTE: All of these vegetables are period correct, but some of them would have been hard to come by in the winter months. Although available, tomatoes were still "suspect" in the early 1800s. THE FOOD TIMELINE--HISTORIC FOOD PRICES Domestic lager beer, which sold for about $10.50 a barrel in 1918, cost anywhere from 15 cents to $1 or more a quart by 1930 (that is, $160 or more a barrel, depending upon the quality of the beer). Domestic spirits, which averaged $1.39 a quart in 1918, soared to an average of $4.01 a quart by 1930. FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
THE FOOD TIMELINE: HISTORY NOTES--MESOPOTAMIA THROUGH 1. Preheat the oven to 325 degrees F. Combine the dates, raisins, and spice and scatter in a 10-inch cake pan. 2. Press the cottage cheese through a strainer to break up the curds. Combine the cheese with the melted butter, eggs, and milk and slowly stir into the flour, moistening thoroughly. THE FOOD TIMELINE: NABISCO'S MARSHMALLOW SANDWICH COOKIES Marshmallow sandwich cookies package. Some people say these cookies had a thin layer of jelly or something that tasted like marzipan; others insist they were plain. Some folks tell us the cookie was called Mallows (or Mellows). We found an ad for Nabisco Mallows published in the New York Times, February 16, 1977 (p. 55). THE FOOD TIMELINE--REAL PEOPLE OR BRAND NAMES? CLUE: If the name has the letter "R" inside a circle, that indicates it is a registered US Trademark. This usually (but not always) means the brand name is ficticious. Hungry for more? Recipe Quiz 1 & Recipe Quiz 2 & The 1920s Ice Cream Challenge. Aunt Sammy The practice of having many women "speak" as a unified persona was well established inthe 1920s-30s.
FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICE Created Date: 6/10/2013 12:34:36 PM FOOD TIMELINE--A CELEBRATION OF IRISH FOOD: HISTORY Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1stCentury BC.
THE FOOD TIMELINE: HISTORY NOTES--WINDOWS ON THE WORLD Food Timeline In memoriam: Windows on the World, New York City. One man's dream, a city's jewel, the critic's conundrum. A place where anything could happen. And it did. Welcome to Joe Baum's world. PLANS FOR FEEDING A VERTICAL CITY THE FOOD TIMELINE: HISTORY NOTES--COLONIAL AMERICA AND The 17th century marked the genesis of classic French Cuisine. Food historians tell us the nobles of this period followed this new trend, supporting the chefs and their ideas wll into the 18th century. By the 18th century, the noble and wealthy classes were dining in the mannerof "Grand Cuisine."
THE FOOD TIMELINE--BABY FOOD HISTORY NOTES Food Timeline FAQs: baby food Peoples of all times and places have been feeding their babies. With the exception of mother's (or wet nurse's) milk, what was served and how it was made, was a function of culture, cuisine and economic status. THE FOOD TIMELINE--SHORTENING & COOKING OILS What is shortening? Shortening is fat used for cooking. It can be made from animal, vegetable or compound manufactured substances. Margarine and Crisco are examples of manufactured shortening THE FOOD TIMELINE HISTORY NOTES--SAUCE Bechamel Food historians tell us the art of reducing cream sauces (aka cream reductions) began in 18th century France. Think: Antonin Careme. Some argue modern bechamel was introduced a century earlier by La Varenne.Our survey of historic recipes confirms a facinating dichotomy between the "ancienne" formulary and contemporary sauce. THE FOOD TIMELINE: HISTORY NOTES--PUDDINGS Batter puddings: Yorkshire and popovers Batter puddings, quick baked in specially designed pans, yield steamy chewy puffed deliciousness. Fat (meat drippings, butter) is the flavor key. THE FOOD TIMELINE--REAL PEOPLE OR BRAND NAMES? CLUE: If the name has the letter "R" inside a circle, that indicates it is a registered US Trademark. This usually (but not always) means the brand name is ficticious. Hungry for more? Recipe Quiz 1 & Recipe Quiz 2 & The 1920s Ice Cream Challenge. Aunt Sammy The practice of having many women "speak" as a unified persona was well established inthe 1920s-30s.
THE FOOD TIMELINE: CAKE HISTORY NOTES Beet cake (aka Chocolate beet cake) A few weeks ago we published our notes on Red Devils Food Cake (what makes it red) and a reader responded "the beets!" Our survey of recipes published in historic newspapers and cookbooks confirms WWII-era cake recipes sometimes substituted beet sugar for rationed white granules. FOOD TIMELINE: FOOD HISTORY RESEARCH SERVICE Created Date: 3/1/2013 3:53:32 PM Ever wonder how the ancient Romans fed their armies? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? So do we!!! Food history presents a fascinating buffet of popular lore and contradictory facts. Some experts say it's impossible to express this topic in exact timeline format. They are correct. Most foods are not invented; they evolve. WE MAKE FOODHISTORY FUN.
Lynne Olver created the Food Timeline in 1999 (see the "about this site" below). In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. We are beginning to plan for some future development on the site, but in the meantime, we have a few pieces of information to share: * Lynne Olver's book collection is joining the more than 5,000 volumes that Virginia Tech Special Collections and University Archives (SCUA) has relating to food and drinkhistory . We
now have more than 7,500 books and 125 manuscripts on aspects of cooking, food, drink, and agricultural history! * We have a new email address for Food Timeline (foodtimeline-g@vt.edu). If you'd like to learn more about this collection or our other materials, are interested in collaborating, or need some reference help, you can reach us there. (We are still checking the existing email, but we will be phasing it out goingforward.)
* Lynne Olver offered reference service for years. SCUA already does virtual and in-person reference as part of our mission and services, and we are happy to try and help you with questions now! We are currently (as of Spring 2021 semester) still open with limited operations and staffing, so we appreciate your patience as we ramp up this service (garlic pun intended?). If you are local and want to visit us, we are open by-appointment.
* The Olver book collection is currently being cataloged, so it is not immediately available for use. We'll share more information as that effort progresses. If you are local or want to visit Virginia Tech specifically to work with these materials, please contact us first so we can discuss the options. Otherwise, we are open by-appointment to work with our other food and drink historymaterials.
* SCUA is now managing @foodtimeline on Twitter , where we'll post updates about the collection, food history news, info from the Food Studies Program at Virginia Tech, and more! FOOD TIMELINE INDEX ..._alpha, subject & sitesearch_
_______________________________________________________________________________________________water & ice
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salt ----------------oysters , scallops
, mussels &
mollusks ---------------- squid, calamari & octopus ---------------- insects ----------------fish & frogs
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mushrooms & greens
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bear , venison &
horsemeat ---------------- eggs & marrow bones----------------
rice & millet
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emmer grain
--17,000BC---
einkorn grain
--16,000BC---
almonds --10,000BC--- cherries ---10,000BC--- wheat ---8,000BC--- American bison ---8,000BC--- wine & beer Belgianwaffles&SrirachasauceDetails
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