The world of food and wine thrives on nostalgia. Culinarians chase down heritage tomatoes, ferment their own vinegar, and learn to butcher hogs in the
Category: Food History
Bacon: A Story of Rags to Riches
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
Cooking Has Gone from Chore to Inspiration
Historian Ian Mosby uses cookbooks as a source of information about the lives of women. The cookbook of one Jean Stephenson is especially useful because
When Words Fail
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
Rappie Pie: An Acadian Delight
We’re in Halifax, Nova Scotia which of course is known for lobster, lobster and more lobster. But you can get fresh lobster almost anywhere. The
Correcting the Corrections: The Search for Chardonnay Quality
The story of Chardonnay is in part a story of how new technology supports inventive approaches to winemaking. It’s also a story of how technology
Exploring the Philosophy of Food and Wine 