What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Tag: food history
When you put a librarian and a historian in the kitchen with a centuries’ old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.
Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into Of Sugar and Snow: A History of Ice Cream Making, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America.
I’ve had chowder on the brain ever since I attended a rally a couple of weeks ago at which I mistook the crowd’s chant of “Louder! Louder!” as– thanks to people blowing horns into my ears– “Chowder! Chowder!” I was teased about it by a friend of mine (the proud owner of two hearing aids, no less) who leaned over to me afterward to say, “All this heat and talk of marriage is making me crave a hot, milk-based soup.”