Archive | Heritage foods and recipes

Technology in the Kitchen

Most museums have kitchen displays, and this week’s topic is kitchen technology.  In the traditionally-set up kitchen display, visitors usually comment on the quaintness of the old-time kitchen utensils but the implications of kitchen technology are seldom explored.  In actuality, kitchens hold history hostage;  they represent human advances (for the most part) in time saving, […]

Continue Reading 0

Mock Duck

This week I look at recipes for mock foods that work with readily available ingredients and attempt to make them more exotic, glamorous or special. Sometime in my past, I have made mock duck and this was an opportunity to try it again. Back in the 1970s and 80s, we were encouraged to use less […]

Continue Reading 0

Mock Cherry Pie

I’ve always been intrigued by “mock” recipes that show up in cookbooks, so this month, I’m going to look at several kinds of mock food I have found in searching though my old cookbook collection. Mock recipes are a tribute to the imagination, creativity and ingenuity of cooks and bakers who often have to work […]

Continue Reading 0

Wok with Yan: How a Vancouver Restaurateur Made Wokking Accessible to All

Stephen Yan was a Vancouver-based chef who moved to Canada from Hong Kong in the 1960s and owned two Chinese restaurants in Vancouver. It is not clear how he became a television personality. Given his enthusiastic, dynamic personality, it wouldn’t be surprising if someone from the CBC had visited his restaurant and pitched the idea […]

Continue Reading 1