50 States - American Food Roots. New sites want you to better understand your food - All We Can Eat. The two sites have little in common, save perhaps the fact that each was started by a small group of women who have developed deep expertise in their particular field of interest: American Food Roots on the history and evolution of U.S. gastronomy and Food Tank on the contradictory and problematic Western food system. In early December, four D.C. -area food writers launched American Food Roots, led by NPR contributor Bonny Wolf, who conceived of the project years ago.
Wolf recruited three other culinary scribes — Domenica Marchetti, Michele Kayal and Carol Guensburg — to start building out the site in September 2011. Together, the quarter have put together a charming and informative site that combines research into the cuisines of all 50 states with features, videos and recipes on all kinds of American cooking, whether the increasingly international flavor of the Thanksgiving spread or the decreasing presence of coddies in Baltimore.
Mark Bridge. Savoring the Past | Savoring history's repast. Discovering flavors not lost but forgotten. JRK Familly Outdoors. ManCaveMeals. Renaissance Food. Renaissance food was as refined and sophisticated as the era itself. The dishes (as today), were carefully prepared to please both the palate and the eye.
Soups The soups were very rich, very expensive, several being served at the same time; and in order to please the eye as well as the taste they were generally made of various colors, sweetened with sugar, and sprinkled with pomegranate seeds and aromatic herbs, such as marjoram, sage, thyme, sweet basil, and savoury. The soups were perfect luxuries, and were taken instead of sweets. As a proof of this we must refer to the famous "soupe dorée", the description of which is given by Taillevent, head cook of Charles VII., in the following words: "Toast slices of bread, throw them into a jelly made of sugar, white wine, yolk of egg, and rosewater; when they are well soaked fry them, then throw them again into the rosewater and sprinkle them with sugar and saffron.
" Characteristic for the Renaissance food were also the broths. Roasts Salads. Food Timeline: food history research service.