Thursday, March 6, 2014
Sunday, March 2, 2014
Topics of Menus and Selections from History!
As to favorite topics, I love the history of food - am well-schooled in Roman cooking, cooking of the Middle Ages and Courtly England. Of course my specialties are America, Italy, Germany and France. I love to blend the history of the food with the recipes, because I have been able to "translate" many of them into easy-use modern cooking.
Isn't it always wonderful to share the history of the food one is preparing as well as serving to others? To meld the menu with the table settings and perhaps wines of the regions from whence the menu is derived?
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