Sign up for free Historic Cooking School NEWSLETTER using Facebook-approved form (privacy protected). If you are using Google Chrome, you may have to select the “Switch” link before hitting the “Register” button.
Each issue has a free cookbook link — the first issue has a link for this handwritten cookbook…
Check out the Researching Food History blog. We linked to this blog before, but it is worth linking to again!
Select the History Cookbook tab on Cookit! for quick educational references. Enjoy food facts and cooking videos from different time periods including:
Culinary Historians of Canada, dedicated to researching, interpreting, preserving and celebrating Canada’s culinary heritage, offers an online newsletter, annoucements of events, and a list of historic kitchens in Canada including:
1880s School of Cookery
1880s New Cooking Gadgets
Ball-Mason jars introduced [invented in 1857]
1880s New Foods
- Malted milk
- Powdered pea and beet soups
- Evaporated milk
- Aunt Jemima Pancake Flour
- Dr. Pepper
- Thomas’s English muffins
- Oscar Mayer wieners
- Salada Tea
- Tetley Tea
- Log Cabin Syrup
- Morton’s salt
- Canned meat and fruit in stores: 1880
1880s New Food Companies
- McCormick Spices
- R. T. French
- Maxwell House
- B. H. Kroger
- White Lily Foods
- Lever Brothers
- Calumet Baking Powder
- Diamond Crystal Salt
- American Cereal
- Pillsbury-Washburn Flour Mills
- L’Ecole de Cordon Bleu
1880s Food Industry Beginnings
- Packaging of grain commodities
- Efficiencies in railroad meat shipments
- Pea-viner and podder machine
- Commercial aluminum production
- Ice-making plants start replacing ice-cutting industry
- Self-service restaurant
- Vending machines for gum 1888
1880s Farming Progress
- Long cattle-drives end as railroads enter Texas
From President Washington’s chef Hercules to the birth of Rice-a-Roni, NPR offers online podcasts of Hidden Kitchens
Hearthcook.com created by Pat Reber — An extensive reference guide to locate museum cooking classes and demonstrations, historic recipes and more.
Also buy tickets for a four-hour hearth cooking class at Park Slope, Brooklyn, New York’s Old Stone House.
Try the Google ngram for words used in print. Great to discover kitchen trends. The chart is based on millions of books scanned by Google Books. Thought provoking, but as with all statistics, please treat it with a grain of salt. Like
ketchup vs. catsup
supper vs. dinner
cookbook vs.cook book
sweets, dessert, candy
Eva Eliscu as an expert on the history and customs of Western dining. Eva is an etiquette expert for the 21st century. Instead of simply telling us to “mind our manners,” she explains where manners came from – why we dine the way we dine.
By reading the newsletter articles by Bruce Kraig, President of the Culinary Historians of Chicago you will find many interesting sites, including
Key Ingredients: America by Food.
Do you want to share your interest in food history? Become a member of a Culinary History organization — Boston, New Orleans, Washington DC, Austin… See a list at the Culinary Historians of Boston website.