Elizabeth Nosek, an Associate Curator at Winterthur. has been an historic interpreter at Old Sturbridge Village, where she participated in the dairy program and daily foodways programs. She also has worked in early 20th-century foodways programs at other historic sites.
Vera Oye Yaa-Anna is a master storyteller, cultural educator, and accomplished culinary artist. She works with children and adults, giving workshops and other programs emphasizing a hands-on apprentice style, as well as using farmers' markets as learning sites.
Pat Reber has demonstrated hearth cooking and use of a bake oven for the past 15 years in Maryland, Pennsylvania, New Jersey, and Georgia. She also teaches hearth classes at various Maryland museums.
Catherine Pressler is a culinary educator, pastry chef, and the creator of Food Fundamentals, a program designed to enhance elementary curricula by facilitating activities in the classroom.
Two "whatzits" could not be identified: a mayonnaise maker (that resembled an object for foaming milk for lattes) brought by Laura Gilliam and a meat prong (one of a set of four), used to secure a roast on a platter while it is being carved, brought by Katherine Livingston.
Charlotte Hays gave an informal, amusing, and interesting account of how she and co-author Gayden Metcalfe came to write Being Dead Is No Excuse, how they did their research and decided what to include and omit, and we learned as much about Mississippi Delta culture as we did about the foods served at funerals there. Hays and Metcalfe now are engaged in writing a book on weddings and food.
Refreshments for the meeting included Laura Gilliam's Southern Pate; Hi Soo Shin Hepinstall's Kim Pab (Seaweed Rice); Amy Snyder's Marinated Ripe Olives; Sue Latini's Burnt Sugar Cake, Felice Caspar's Buttermilk Pound Cake with currants; Clara Raju's Pecan Tassies; Kari Barrett's Pecan Tassies; and Bettye Robertson's Velvet Cookies.
Christine McIntyre, WW's editor, ended her introduction of Kay's article with "Food, in correct proportions, is so much more than fuel for the body. Its complexity embraces history, geography, chemistry and mathematics, in addition to sensuousness, conviviality, hospitality, satisfaction and love."
Most culinary historians know about the cookery manuscript attributed to Marcus Apicius, the first-century Roman gourmand. Containing 500 recipes, the manuscript was assembled and hand copies in the fourth century. In the ninth century, monks at the Fulda monastery in Germany recopied the recipes in a simple manuscript adorned by red letters. The ninth-century manuscript, amazingly, has survived through twelve hundred years of wars and natural disasters and is believed to be the earliest copy of Apicius, the only recipe collection we have from the ancient Mediterranean.
During the Reformation, the manuscript was sent to the Vatican Library, which also owned another, slightly later, set of Apicius' recipes. The Vatican sold the Fulda manuscript to a private collector. The manuscript was sold at auction and eventually was given tto the New York Academy of Medicine. The 1,200-year-old manuscript is falling apart and needs to be rebound. The New York Academy of Medicine approached a professional manuscript restorer; the estimated cost of rebinding is $15,500.
The Culinary Trust of the International Association of Culinary Professionals has taken on the task of raising the necessary funds, and launching a public relations effort around the restoration and the importance of preserving our culinary heritage. All funds collected will go directly to restoration projects; all those who contribute will be invited to the restoration launch event, likely in the Fall of 2006. Please send contributions to: The Culinary Trust, 304 W. Liberty Street, Suite 201, Louisville, KY 40202. For further information: Asmith1946@aol.com.
To celebrate the 50th anniversary of the European Cultural Convention the Council of Europe has produced a set of essays on the culinary traditions of some 40 European countries from (alphabetically) Azerbaijan, Estonia, Latvia, Malta, Moldova, Slovenia, and others whose cuisines are relatively unknown here. Most of the chapter titles are fairly general, but fruits are the focus of the chapter on Bulgaria, the chapter on Sweden addresses bread, that on Austria relates eating to contemporary art, and the Italian contribution deals with food in the cinema. Printed in a generous two-column format, the book includes photographs, color illustrations, and some recipes. It can be ordered on line at www.book.coe/int (where a full table of contents can be found) or by mail from Palais de l'Europe, F-67075 Strasbourg Codex, France; credit cards accepted.
At Easter holidays the young people have a custom, in this province of boiling eggs in logwood, which dyes the shal crimson, and though this colour will not rub off, you may, with a pin, scratch on them any figure or device you think proper. This is practised by the young men and maidens, who present them to each other as love tokens. As these eggs are boiled a considerable time to take the dye, the shell acquies great strength, and the little children divert themselves by striking the eggs against each other, and that which breaks becomes the property of him whose egg remains whole."
"The question was asked on a Swedish radio programme: how on earth did the Swedes come up with serving a sweet-sour cabbage salad with pizza since nobody else in the world seems to do it? I couldn't answer that; neither could my books. So I asked members of the fantastic international food ethnologist and food history network and this is the result.
Not anyone in the food network has met cabbage salad or coleslaw with pizza except in Sweden. It seems to be very Swedish. In France you can get an ordinary tomato and lettuce salad with pizza in some restaurants. In Germany you can be served Insalata Caprese, (tomato and mozzarella salad) or an ordinary green salad or lettuce as a side dish. In Italy a salad can be served prior to the pizza but not as a side dish. One informant reports that she has heard that coleslaw is served with pizza in Canada and Poland, but this information is not confirmed. On the internet you can find that Scotland's Crieff Visitor Centre serves pizza with a sort-of cabbage salad. But mostly piza comes with no company at all.
The origin of the cabbage salad in its coleslaw form seems to be Holland in the 1600s and 1700s, known as Koolsia. It was taken with the first Pilgrims to America. A sweet-sour dressing seems to be the original type. A Swede, Peter Kalm, visited America in 1749 and wrote in his diary that he was served 'an unusual salad ... tastes better than one can imagine ... cabbage ... cut in long, thin strips dressed with oil, vineger, salt, and pepper, well mixed to evenly distribute the oil." So it wasn't known in Sweden at that time. The mayonnaise, sour cream, and onion additions seem more modern, probably late 1900s and onwards.
Today the number of coleslaw recipes, seasonings, and servings is infinate. Zillions of recipes seems to be a correct description of the coleslaw situation. A common way to prepare it is to cut the cabbage in thin slices, perhaps boil it for a short while and then add your favorite dressing. It is also known in Japan. From the U.S. came reports that coleslaw goes with steaks, barbecue, and also with larger sandwiches. In El Salvador, pupusas (a kind of thick cornmeal pancake stuffed with meat, beans, or cheese) is always served with cabbage salad. In Austria and Germany the salad is known as a side-dish to steak, cooked meat, sausages, dumplings, etc. The salad also is served in Eastern Europe. In the 1960s workers from Yugoslavia came to Germany (and Sweden) and opened fast food shops (Schaschlik-Buden) and there the meat dishes were served with a sweet-sour cabbage salad. The salad is wellknown in Croatia and was mentioned in the first cookbook published in Croatian in 1812 (a translation of a German cookbook).There seems to be no easy answer to the question. In Sweden there has been intense vitamin propaganda since the 1930s and, after World War II, the government urged us to eat more salad, especially in its fresh forms, as cabbage salad, carrot salad, and so on. Perhaps it occurred as a government recommendation against the not-so-healthfu pizza? However, I haven't found any support for that theory. It is more likely that the large group of immigrants from Yugoslavia to Sweden in the 1960s-70s, who opened many of the pizza shops and still run them as small family enterprises, brought the salad to Sweden as a (cheap) side dish to pizza (also cheap in Sweden). The salad as a side dish probably was requested by the healthy-minded Swedes since it fit into the healthy food trends that started in the '60s-'70s. Or it could have ....."