|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
food and wine articles,old food and wine magazine articles,food and wine magazine articles,magazine articles about food,old magazine articles about food,magazine articles about recipes,food and wine newspaper articles,American food articles,recipe magazine articles,recipes from magazines,recipes from old magazines,recipes from 1950 s magazines,recipes from newspapers
The attached article originally appeared in a magazine intended for American veterans of the First World War. The author, a veteran as well, compares the slop he was served some twenty years earlier with what the U.S. Army was serving in 1942: he was quite impressed.
Newton Wilson, a modest, quiet, somewhat academic man who never leaps before he looks through, in and around a situation, became the 20th Century innovator of precise recipes; a sort of Fanny Farmer of flying.
Click here to read about the earliest airline stewardesses…
Food writer Sam Aaron (1911 – 1996) let loose a slew of his well-researched thoughts on the matter of how well cheese and wine complement one another and provided us with a helpful list of which type of wines harmonize best with certain cheeses:
With Italian cheeses, such as Taleggio Cheese Provolone, I like a delicate red wine made near Verona called Bardolino. Frank Schoonmaker
Attached, you will find the preferred brandy-based drink recipes of three outstanding Virginians: Nathaniel Bacon, George Washington and Thomas Jefferson.
This article originally appeared in a French magazine and it lists numerous cultures, both ancient and modern, that eat dogs regularly:
We do not know the edible dog or the edible cat, in France, and probably since the siege they have been little served (openly at least) on the tables of Paris restaurants. At Peking, and throughout China, there is no dainty repast without its filet or leg of dog; the cat is rather a dish of the poorer classes.
In 1956 the editors of CORONET Magazine saw fit to print this three page history of the Brazil nut; a fruit that has been popular in much of Europe for centuries but seldom known by the Brazilians or their neighbors:
The Brazil nut is the world’s most fabulous nut, fabulous in the manner of its growth, its gathering, its distribution and the perils associated with bringing it out of the Amazon jungle where it thrives.
The nut has been consistently exported to Great Britain, Germany and other European countries since 1633. After W.W. II, a large share of the annual crop was shipped to the United States, as well, where the raw nuts were shelled and reshipped throughout the world.
Licorice – it ain’t just for watching movies any more because in the mid-to-late Forties scientists [had] found that there is a black magic in licorice, a versatile chemical which is already playing a considerable part in your life. Licorice has been harnessed as a fire retardant, weather insulation, medicine and a moisturizer for a few agriculture products. The ancient Egyptians were the first to discover it and they recognized its benefits from the start.
This article, by celebrated chef James Beard (1903 – 1985), walks us through the history of Champagne as only a true lover of food and wine can do:
Not until around 1670 was a way discovered to imprison those tantalizing bubbles in every bottle, and keep the bottle from exploding. Credit for inventing sparkling Champagne is attributed, inaccurately perhaps, to a Benedictine monk named Dom Perignon…It is said that as an old, blind man, Dom Perignon could sniff a glass of Champagne, sip it, swish it about his mouth, and then unfailingly say from what hillside the grapes had come…
This summer calls for some thought on that most succulent of all shellfish: lobster.
Attached herein are three easy recipes, not for quick preparation and fast dining, but rather for more leisurely days or evenings following a day on the beach.
Here is an article from GENTRY MAGAZINE on the delightful day and high expectations of a French cognac taster:
This is how it works: each morning, from about ten o’clock until lunch, at one, the taster receives in his office those farmers and distillers who have come to offer him samples of their cognac. The taster has eaten only a very small breakfast hours before. His stomach is practically empty…The taster never fills the glass with cognac, for that way the bouquet is lost . Instead, he pours in the cognac until the glass is one-third or at most half filled. Then he turns the glass so that the cognac is twirled in the glass and it’s vapors mix even more with the air of the glass…
A fascinating read.
Told in this three page article is the story concerning the rise of the global pepper trade and the subsequent spread of that spice throughout the kitchens of the world:
Although Americans use more than one third of the world’s annual supply of nearly 90,000,000 pounds, it has been estimated that the average American family shakes only 7.1 ounces into their food a year. The balance is used by the makers of baked and canned goods, and meat-packing houses.
It can be soft, hard, sweet, sour, hot, cold, pungent or bland.
It comes in various shapes and many colors.
It can be inodorous or effuvious.
It is known in every country, to every tongue.
Whatever its shape, hue, scent or nationality it is one of the most ancient,
most honorable of foods and it is called cheese.
A wise man once said A Meal Without Cheese is Like a Beautiful Woman with One Eye.
In this admirable effort to briefly tell the history of ice cream, the authors of this three page narrative begin in the year 62 A.D., pointing out that the Roman Emperor Nero had gone on record declaring his fondness for frozen delicacies, but, as you will read, what he was consuming was in actuality something more along the lines of a snow-cone; but it is good to know that the market was very much in place at such an early moment in time. Jumping ahead some 1,200 years, we learn that Marco Polo had returned from China with a frozen tasty treat:
People tried it out, and something like our sherbet was soon served in many parts of Europe, eventually being improved upon by the addition of milk to resemble ice cream.
The trivia truly begins to flow from that point and we learn that George Washington was really quite fond of the stuff, and how ice cream sundaes and Eskimo Pies came into the world.
A refreshing read.
Forty-three years after the bloody end of the American Civil War, this reminiscence by a Southern officer appeared in print recalling the important roll that corn played during those days as it had throughout all American history.
