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.
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#RediscoverFoodTraditions #FoodTraditions #CulinaryHistory #HealthyEating #TraditionalRecipes #Foodie #Cooking #FoodCulture #EatToBeatYourDiet #RediscoverYourRoots #MindfulEating
Meticulous spreads from the 1964 West German Dr. Oetker “Kalte Küche” cookbook 🥐🥨
#Foodhistory #culinaryhistory #foodfotography #cookbooks #Vintagerecipes
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
@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.
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.
https://www.culina-vetus.de/2025/03/13/garlic-sauce-for-chicken/
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.
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.
https://www.culina-vetus.de/2025/03/02/a-third-parallel-chicken-fritter/
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