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?

An Evening with Ray Bradbury 2001

Episode 57: A Sherlockian Halloween - I Hear of Sherlock Everywhere

Episode 57: A Sherlockian Halloween - I Hear of Sherlock Everywhere

‘SVU’ Says Goodbye, Munch: TV’s Longest-Serving Cop Turns in His Badge and Gun

‘SVU’ Says Goodbye, Munch: TV’s Longest-Serving Cop Turns in His Badge and Gun

Tina Gayle's Unique Flavors of Life: Ghostly Clues by Kay LaLone

Tina Gayle's Unique Flavors of Life: Ghostly Clues by Kay LaLone

Reading and Writing are Fattening: Festivals and Fairs. A good place to sell books?

Reading and Writing are Fattening: Festivals and Fairs. A good place to sell books?: FESTIVALS AND FAIRS A good place for authors to sell books? Driving home from the Hayward Fall Festival yesterday, I began dwel...

Robert Reich asks Bill Moyers: ‘When do you reach a point where inequality is simply too much?’ (via Raw Story )

Economist Robert Reich found himself slightly agreeing with former Republican presidential candidate Rick Santorum in an interview with Bill Moyers, arguing that while he doesn’t support “equality of results,” the problem with the U.S. financial…

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