.Wednesday, March 10, 2010

Going Bananas for Beefsteak Stanley

Going Bananas for Beefsteak Stanley

March 9, 2010 1 Comment posted by Gary Allen  
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Gary Allen dissects the classic dishes Salisbury Steak and Beeksteak Stanley and finds what may have been the 20th century’s original low-carb diet.

The Naked Truth about Aphrodisiacs

The Naked Truth about Aphrodisiacs

February 8, 2010 4 Comments posted by Gary Allen  
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For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.

A Jolly Olde Christmas Redux

A Jolly Olde Christmas Redux

December 6, 2009 Leave a Comment posted by Gary Allen  
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Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.

Manchup: Cape Verde’s National Dish is a Savory Mix

Manchup: Cape Verde’s National Dish is a Savory Mix

September 14, 2009 1 Comment posted by Gary Allen  
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Food history editor, Gay Allen, discovers the root of manchup, Cape Verde’s beloved dish. Manchup is a rustic dish filled with meats, beans, and grains.

Craig Claiborne and the Invention of Food Journalism

Craig Claiborne and the Invention of Food Journalism

July 2, 2009 3 Comments posted by David Leite  
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John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

The Uncommon Origins of the Common Fork

The Uncommon Origins of the Common Fork

May 6, 2009 2 Comments posted by Chad Ward  
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Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.

No Country for New Turkeys

No Country for New Turkeys

November 22, 2008 Leave a Comment posted by Gary Allen  
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Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.

Crazy for Salt Cod

Crazy for Salt Cod

June 30, 2008 Leave a Comment posted by Gary Allen  
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Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.

Seeing Red Over the Origins of Red Velvet Cake

Seeing Red Over the Origins of Red Velvet Cake

October 17, 2006 1 Comment posted by Gary Allen  
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A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.

A Hunt for the Classic Icebox Cake Leaves a Cold Trail

A Hunt for the Classic Icebox Cake Leaves a Cold Trail

September 15, 2006 Leave a Comment posted by Gary Allen  
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Food history editor Gary Allen tracks down the classic icebox cake. The recipe for the original icebox cake is on the Nabisco chocolate wafer box.

The Search for Silky Sorbet Doesn’t Go Smoothly

The Search for Silky Sorbet Doesn’t Go Smoothly

August 30, 2006 4 Comments posted by Gary Allen  
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Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.

Conundrum Over Raw Cream

Conundrum Over Raw Cream

August 10, 2006 Leave a Comment posted by Gary Allen  
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Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.

Pacific Rim in the Center of the Plate

Pacific Rim in the Center of the Plate

July 6, 2006 Leave a Comment posted by Gary Allen  
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Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.

Dipping into the History of a Super Bowl Favorite

Dipping into the History of a Super Bowl Favorite

February 23, 2006 Leave a Comment posted by Gary Allen  
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Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.

New York Cheesecake Stands Alone

New York Cheesecake Stands Alone

July 6, 2005 Leave a Comment posted by Gary Allen  
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Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.

A Spoonful of Molasses Makes the Sugar Turn Brown

A Spoonful of Molasses Makes the Sugar Turn Brown

October 6, 2004 Leave a Comment posted by Gary Allen  
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Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.

Caesar’s Last Salad: The Foods of Ancient Rome

Caesar’s Last Salad: The Foods of Ancient Rome

March 15, 2000 Leave a Comment posted by Gary Allen  
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The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.

Dining Through the Decades: 100 Years of American Food

Dining Through the Decades: 100 Years of American Food

December 16, 1999 4 Comments posted by David Leite  
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David Leite looks at 100 years of American food history by decade and discovered how we’ve undergone a massive shift in how we eat and think about food.

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