Lmst

Anyone here?

More food for revolution and resistance: Labskaus and the #Hamburg dockworkers' strike of 1896/97. Meat, potatoes, beets, pickles, and #union solidarity.

https://www.culina-vetus.de/2026/02/09/feeding-the-revolution-longshoremens-labskaus/

#foodhistory #culinaryhistory #eattherich #Victorian

A Hamburg harbour pub in 1899. The photo shows a cellar entrance with iron railings. Numerous children stand around the stairs. A sign over the door indicates this is a hostelry and breakfast restaurant while the smaller one to the side of the entrance advertises jobs for riverboat machinists. Publicans served as middlemen in the port's job market and unofficially required jobseekers to spend a certain amount on drinks before they provided contacts. This was one of the strikers' main grievances in 1896 and would not be fully remedied until the 20th century.

A handbill distributed during the strike. The text in German Fraktur print reads: “Strike in the Port of Hamburg! No worker who values his honour will take a bit of work in the port during the strike!”

Rediscover Tasty Food Traditions!

Rediscover the joy of traditional cooking! Join us as we explore the fascinating connection between culinary creativity and time-honored food practices. Learn how our ancestors' wisdom can inform our modern diets and inspire healthier eating habits.

Follow @biohackingpathway for more

#RediscoverFoodTraditions #FoodTraditions #CulinaryHistory #HealthyEating #TraditionalRecipes #Foodie #Cooking #FoodCulture #EatToBeatYourDiet #RediscoverYourRoots #MindfulEating

Paul Hollywood Eats Japan: Complete Series (Food & Culture Documentary) | Real Stories

https://peertube.gravitywell.xyz/w/1pWpMq4FvNf5vW7xQk5hmM

George Speck and Katie Speck Wicks, American heroes 😭🙏

https://piefed.social/c/historymemes/p/1593231/george-speck-and-katie-speck-wicks-american-heroes

Ah, nothing screams cutting-edge #journalism like a wistful ode to long-gone cafeterias ⏳🍽️. Dive into this nostalgic buffet of forgotten self-service wonders as if they were the Rosetta Stone of New York's culinary scene. Spoiler alert: there's no actual food involved, just heaps of indulgent #nostalgia served with a side of membership offers. 🥱🔍
https://www.untappedcities.com/automats-cafeterias-nyc/ #culinaryhistory #selfservicecafeterias #NewYorkEats #HackerNews #ngated

🏺 From Korean kimchi to Andean chicha, fermentation weaves an invisible thread through human civilization.
For millennia, we have partnered with microbes to transform simple ingredients into cultural treasures. Each bubble tells a story; each tang preserves tradition.

✍️ Journey through cultured foods: https://TPC8.short.gy/krRrfAPy

✨ Where time meets taste, heritage lives in every jar.

#Fermentation #FoodCulture #Microbiology #TraditionalFoods #Science #CulinaryHistory #FoodScience #Heritage #TPC8

Ever wondered why red velvet cake became such an American classic? This piece reveals how the Waldorf Astoria played a pivotal role in elevating this dessert from regional specialty to national treasure. The story uncovers fascinating connections to New York's legendary hotel culture and the evolution of one of our most beloved confections.
#FoodHistory #CulinaryHistory #NewYorkCity #WaldorfAstoria #AmericanCuisine https://www.untappedcities.com/red-velvet-cake-waldorf-astoria/?ref=daily-newsletter

Rediscover Tasty Food Traditions!

Rediscover the joy of traditional cooking! Join us as we explore the fascinating connection between culinary creativity and time-honored food practices. Learn how our ancestors' wisdom can inform our modern diets and inspire healthier eating habits.

Follow @biohackingpathway for more

#RediscoverFoodTraditions #FoodTraditions #CulinaryHistory #HealthyEating #TraditionalRecipes #Foodie #Cooking #FoodCulture #EatToBeatYourDiet #RediscoverYourRoots #MindfulEating

#AncientOrigins #ancient #history #historyfacts #historylovers #historymatters #ancienthistory #archaeology #mythology #Basil #Mediterranean #CulinaryHistory https://mastodon.social/@ancientorigins/114708991346777512

Meticulous spreads from the 1964 West German Dr. Oetker “Kalte Küche” cookbook 🥐🥨

#Foodhistory #culinaryhistory #foodfotography #cookbooks #Vintagerecipes

An assortment of savory and sweet canapés meticulously arranged on a wooden board. Cubes of cheese are topped with items like olives, cocktail sausages, grapes, and walnuts. On the right side are ball-shaped cheese spreads coated in herbs and maybe coconut. In the top left, a halved grapefruit is studded with cocktail sticks.

A highly symmetrical arrangement of various small baked goods on a dark wooden surface. The pastries are sorted by type into rows, including mini tarts with cream and cherries, ring-shaped cookies, crescent rolls, puff pastry sticks, pretzel-shaped cookies, and piped cream biscuits with jelly centers.

Ever seen a recipe leaflet shaped like a flatfish? I found this East German gem from the 1950s tucked inside an even older cookbook. Looks like it was hardly used, it's in really good condition

#Foodhistory #DDR #vintagerecipe #cookbook #culinaryhistory

A vintage East German recipe leaflet shaped like a flatfish. The front cover shows the title “Fisch Rezepte” (Fish Recipes) in decorative red script, printed on a stylized fish with orange spots.

Inside pages of the fish-shaped GDR recipe leaflet, showing instructions for boiled fish and sauces (mustard and parsley), as well as recipes for fried fish and fried fish dumplings. The layout follows the shape of the fish and features concise, utilitarian cooking instructions.

A spread from the back of the fish-shaped leaflet. It offers general tips for preparing fish and promotes fish consumption with socialist slogans. Simple recipes like “Hecht in Dillsoße” and fried perch are included, ending with a call to buy fish at your local Konsum store.

Cooking Passion: Finding (and Losing) Myself in the Kitchen Through Food https://alexwesterman.com/food/cooking-passion-finding-and-losing-myself-in-the-kitchen-through-food/ #Baking, #BeefWellington, #BeggarsChicken, #Challah, #ChildhoodCooking, #ChildhoodCookingMemories, #ChocolateMousse, #Cooking, #CookingForFamily, #CookingForHusband, #Croquembouche, #CulinaryHistory, #DavidGleason, #DessertMaker, #Divorce, #FoodBlog, #HighAltitudeBaking, #HomeCooking, #KirkwoodCalifornia, #KitchenImprovisation, #Lutèce, #NotAProfessionalChef, #PekingDuck, #SharingFood

@histodons @historikerinnen @earlymodern

Michael Brauer took a different perspective on the #congress of Vienna. He asks for its influence on European cuisine. Did it mark a transition from Baroque cuisine, based on spices, to modern “French” cuisine, based on the taste of the ingredients? Starting point of these reflections are of course the many festivities and banquets that took place during the negotiations that provided not only the possibility for informal political talks but also for cultural exchange. So, Brauer asks: Was there a culinary aesthetic specific to the #VienesseCongress? Which symbolic and political role played food on the congress? To answer these questions he looks at a great variety of sources ranging of administrative sources, account books, letters, memoires as well as cook books. (6/7)

#emdiplomacy #diplomacy #ViennesseCongress #congressDiplomacy #culinaryHistory #culinaryDiplomacy

Experiments in fifteenth-century cookery. Today: Meat-filled pears

95 Item if you would make pears, take them and cut the pears off above (cut off the tops). Cut out the core and throw it away. And pound the other with fat meat. And take (add) egg yolk and spices and salt. Fill that back into the pears. And set them in the embers and let them roast.

#culinaryhistory #medieval

https://www.culina-vetus.de/2025/03/21/meat-filled-pears/

Roast pears. A roasted pear with a beef filling, cut in half with the interior displayed, on a white porcelain plate.

Six pears arranged in a white ceramic baking dish. They have been hollowed out and filled with ground meat and the tops reattached with metal skewers.

Garlic Sauce for Chickens

From the 15th-century Dorotheenkloster MS:

183 A sauce (condiment) with roast chickens

Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little water, not too sour. Let it boil up so it stays thick. You can make (serve) roast chickens with this or whatever you wish. Do not oversalt it.

#culinaryhistory #medieval

https://www.culina-vetus.de/2025/03/13/garlic-sauce-for-chicken/

Garlic harvest from the late 14th-century Tacuinum Sanitatis Casanatense.The image shows an illumination depicting a man harvesting garlic. He is standing bent over in the middle of a stylised field full of garlic plants, a bundle of harvested bulbs at his feet, another laid aside. More bundles, already drying, are shown tied together behind him. A tree in the background and stylised rock formations in the foreground frame the image.

oday, I only have a brief and unclear recipe, but an interesting one. They were cooking calfskin with parsley in fifteenth-century Austria.

161 A good dish of calf skin

Take the skin of a calf, wash it well and prepare it cleanly. Cut it into small pieces. Season it with saffron and good spices and with parsley.

https://www.culina-vetus.de/2025/03/09/cooked-calfskin/

#culinaryhistory #foodhistory

Illumination from the Hausbuch der Mendelschen Zwölfbrüderstiftung (Nuremberg 1450). The image shows two men slaughtering cattle. The older man on the left, dressed in a red robe and brown hood whose long liripipe is stuck in his belt, is raising an axe over his head for the stunning blow. His younger assistant dressed in a blue jacket is holding a remarkably cooperative animal by the neck.

Another Parallel for Lanncz/Larus Chicken Fritters

Today, it's a short recipe for fritters made with chicken liver and stomach. It comes with two parallels in other collections under the enigmatic names of lanncz and larus, but is quite boringly named here.

#culinaryhistory #medieval

https://www.culina-vetus.de/2025/03/02/a-third-parallel-chicken-fritter/

A photo of a serving dish with experimentally recreated chicken fritters based on this recipe in the Meister Hans iteration. The picture shows a white porcelain dish on awhite wooden table. it is piled high with bite-sized, golden brown fritters. I now believe this interpretation is wrong. It is based on a corruption of the original instruction. The actual dish is meant to be more liquid and thus produce less uniform fritters.

Today, there are three recipes for serving partridges in different ways: Hot in a broth, with a blood-bound apple-onion sauce, and cold under a spicy sauce. Solid upper-class fifteenth-century dining.

#culinaryhistory #medieval

https://www.culina-vetus.de/2025/02/28/how-to-cook-partridges/

Hawking for Partridges. The image shows a miniature from the late fourteenth-century Tacuinum Sanitatis Casanatense. On the left, a robed man on horseback is shown holding up his left hand with a trained hawk perched on it. His horse is walking at a measured pace so as not to disturb bird or rider while on the left, two spotted hunting dogs are crashing through the stylised vegetation scaring up partridges. One bird is shown still on the ground, three flying upwards for the hawk to take down once it is released.
Hawking was an aristocratic pastime and the ability to serve gamebirds a sign of wealth and privilege.

Canadian cuisine

Deconstruct and decolonize Canadian cuisine. Take a culinary tour of cod tongues and Nanaimo bars. Unpack how we teach and write about Canadian cuisine. Review culinary history and literature in Canada.

#Read all you want! #OpenAccess
#Share generously! #KnowledgeSharing
#Grow your understanding of #Food
#Repeat

#CanadianCuisine #Decolonial #SettlerColonialism #Neoliberalism #FoodSovereignty #Decolonization #CulinaryHistory #CanLit #Canada

https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/search/index?query=%22Canadian+cuisine%22&dateFromYear=&dateFromMonth=&dateFromDay=&dateToYear=&dateToMonth=&dateToDay=&authors=

🥗 Caesar salad turns 100! 🍋 Created by Caesar Cardini in Tijuana, its crispy, creamy textures & umami punch from cheese & egg yolks have made it a timeless favorite. A perfect blend of indulgence & virtue! 🧀 #CaesarSalad #CulinaryHistory #FoodLovers #100Years https://apnews.com/article/caesar-salad-100-tijuana-cardini-c4cd1b5604db048964f812d0a8103db4

#culinaryHistory

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