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#foodhistory

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What was breakfast like in the 18th century? It could be a lot of things, depending on where you lived, and your means, but a lot of it was pretty simple, just like the bread and preserves these two fellows are enjoying, and a nice cup of aromatic hot chocolate.
A slightly late entry for the Stream Ink Cozy January event, for the prompt Pyjama Breakfast 🍞☕🏴‍☠️

'As Italians will tell you, true cacio e pepe doesn’t need butter. It is a delicate dance, a minimalist sauce requiring finesse and understanding. The pasta water needs to be starchier than usual to bind the ingredients, the pecorino Romano needs to be high-quality and grated finely.' slate.com/life/2025/01/cacio-e #ItalianCuisine #foodhistory #cacioepepe

Slate · It’s the Simplest Pasta Dish in the World. But Restaurants Everywhere Are Screwing It Up.By Danny Palumbo

Read this weekend: “A Matter of Taste: The Australian Women’s Weekly and Its Influence on Australian Food Culture”, by Lauren Samuelsson. This reads very much like a thesis adapted to book format (lots of endnotes) and I have no problem with that. As a summary of the undeniable influence the Women’s Weekly had over the eating habits over how Australians ate or desired to eat, this is a worthwhile addition; if you are looking for a broader picture, I still think Symon’s “One Continuous Picnic” (which Samuelsson cites) is still probably the book to have. But I’m no academic, just someone with an interest in the topic, and far too many books.
#FoodHistory #CulturalHistory #AustralianFood

How Honeycrisp Apples Went from Marvel to Mediocre

seriouseats.com/how-honeycrisp

tl;dr Their special qualities couldn't survive the industrializing process, which made them available year-round and nationwide [shocked face]

But the "discovery" and chemistry of honeycrisp are interesting. I love that it's now agreed, universally, that the Red Delicious era was a dark age in America.

Serious EatsHow Honeycrisp Apples Went From Marvel to MediocreAn investigation into the Honeycrisp apple and how a complex string of events led to a decline in the quality of a beloved apple variety.

TIL ranch salad dressing was invented in the 1950s by a plumbing contractor named Steve Henson while he was working in Alaska. He then started manufacturing it on a ranch in California (yes, called Hidden Valley). Ranch has been the most popular salad dressing in America since 1992, when it surpassed the previous #1, Italian.

When I was a teen I met a couple guys from El Paso who dipped entire slices of pizza in ranch. It tasted ... pretty good, but seemed outrageous to my staid New England palate. On a salad I still prefer Italian or Greek, but ranch is fantastic as a dip.

Has anybody in/from North-West or Northern England heard of 'date pasties'?

My partner's grandmother, from Bradford (later the Lakes), used to make these. Since there's lots of dried-fruit cakes in Lacashire (Eccles, Chorley, Blackburn, Sad Cake), I'm thinking they might be a regional food along similar lines?

I'm planning on making something similar, so if anyone has specific experience I'd love to hear 😊