Posts by poireau

Thank you for your interest. The year 1796 marked the first appearance of a cookbook written for the Americans and adapted to the American way of life; Amelia Simmon's American cookery...adapted to this Country, and all grades of...

I have enjoyed reading the posts on Food in the 1950’s I thought a little history on American Cookbooks would also be of interest. The history of cookbook publishing in the United states exemplifies the abundance and diversity...

Dear Pete. The word "Corn" is an historical term. It was introduced in the Science of History by the Anglo-saxonic school of History, ( established in St.Anthony's College in Oxford) The term corn was adopted unanimously...

Monpetitchoux You question is very critical for Roman History. Who hasn't heard of the motto " Bread and Circuses" ? Well, my dear friend, those grains are nothing but corn.The corn that was distributed for free to the...

Interesting insights Pete, I agree that regional cuisines are not owned by France, infact all countries and their history extoles a unique and wonderful expression of their culinany pedagree. At this point, I am focusing on...

Kuan, Thought provoking questions. I hope within my posts you will be able to answer your own questions. Like most cooks and chefs, I will be in my kitchen for the next 70 hours being paid for what I love. So to...

Today, as in the past, chefs are grouped into “ schools” with debates raging between the partisans of one supporter or another. French cooking is a monument in a permanent state of renovation. French cuisine remains dynamic,...

Thank you Monkeymay and Momoreg, Yes Vomitoriums, What is ancient Rome without them? To continue. City dwellers in imperial Rome, many of whom lived in tenement flats, had little oppurtunity to cook anything but the simplest of...

Hello Chef Nosko, You ask a great question that I think deserves allot of thought. I may not be able to respond to this question until 2060 because of the International Agreement of Unesco. Then it will be considered history...

Suzanne, You have no argument from me, infact, I am in total agreement with you. I am only expressing my love for culinary history in a factual way, No more than that. back to France. Since the 17th century, French chefs have been...