Heat Retention Cooking What would you do if the utility grid went down? How would you cook the food that might be spoiling in your freezer? What if you’re out camping and the propane bottle is almost empty? Cooking food by regular means, whether on an open fire or any other heat source – is […]
Archive | Food preservation and food safety
Food Security in 1860s British Columbia
Food Security in 1860s British Columbia Lately I have been reading the Cariboo Sentinel newspaper from the late 1860s (https://open.library.ubc.ca/collections/bcnewspapers/xcariboosen)[i] searching for information on a few historic characters I am researching. At the same time I have been drawn to articles about food of the time. From the mid 1860s up to 1871 was an […]
What’s Making Food History – April 24, 2020
By Mary Leah de Zwart on April 24, 2020 in Food in History, Food preservation and food safety, Heritage foods and recipes, What’s Making Food History
“Sweet Spot – The Doukhobor Jam-Making Enterprise” is the first article in a five part historical series by Jonathan Kalmakoff, in the West Kootenay Advertiser, a supplement to the Nelson Star, Castlegar News, Trail Times, Rossland News, and Grand Forks Gazette and Arrow Lakes News. https://issuu.com/blackpress/docs/i20200423040004465/2?ff&pageLayout=singlePage&fbclid=IwAR2HhCBp6G9PMOzTJuk6_gJpHRGK32i9ibPGK-VJ90hzNHDhafbyd4NEgk0
Plum puddings and Proust
By Mary Leah de Zwart on December 15, 2019 in Food Preservation, Food preservation and food safety, Food writers, Heritage foods and recipes
Plum puddings and Proust Marcel Proust ate a madeleine – and a flood of memories resulted in a deep philosophical text about making memory conscious through one’s senses. In fact the madeleine has become a symbol of memories that arise unintentionally. The practicalities of baking give another dimension to memories, requiring skill, equipment and for […]