Program Title: Dethroning the Deceitful Pork Chop: Black Progressive Era Food Reformers and the Case Study of the Tuskegee Institute Speaker: Jennifer Jensen Wallach June 9, 2014 New York University Department of Nutrition, Food Studies, and Public Health African-American food practices in the late nineteenth and early twentieth centuries were not all the ‘soul food’ […]
Articles posted by Culinary Historians of NY
Program Title: The Slurpy, Messy History of Ramen Speaker: George Solt Date: May 19, 2014 Location: Park Avenue Methodist Church Lecture Hall It seems a new ramen shop–or slurp shop–opens in every borough every month. The steaming bowls of rich, salty noodle soup are pursued by devotees with a cult-like fervor. They have become an […]
Program Title: Sicily and Its Sweets Speaker: Nick Malgieri Date: March 10, 2014 Location: Institute of Culinary Education Pastry chef Nick Malgieri has traveled widely throughout Sicily, ferreting out traditional recipes and the stories behind them. Sicily was one of the first places in Europe to develop the art of confectionery, a result of the […]
Adapted by Renee Marton from Alton Brown’s Food Network recipe, 2007 Ingredients 3 packages unflavored gelatin 2 tablespoons cocoa powder (un-Dutched) 1 cup ice cold water, divided 12 ounces granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners’ sugar 1/4 cup cocoa powder 1-tablespoon corn starch […]
Program Title: Candy: Evil or Just Misunderstood? Speaker: Samira Kawash Date: February 3, 2014 Location: New York University Department of Nutrition, Food Studies, and Public Health Is candy a food at all? Today most people would say no, despite the enormous quantities Americans consume (some 25 pounds per person each year). Most of the candy […]
Special K, onions, and pecans are the key ingredients in this ersatz meatloaf. I first tasted this dish in the home of my then-boyfriend’s hippy mother back in the 70’s. It is representative of the ovo-lacto category of vegetarian cooking, that was once so popular. It’s also surprisingly tasty.
Program Title: The Making of Modern American Vegetarianism Speaker: Adam D. Shprintzen Date: Monday, January 13, 2014 Location: New York University Department of Nutrition, Food Studies, and Public Health Vegetarianism has been practiced in the United States since the country’s founding, yet the early years of the movement have been woefully misunderstood and understudied, argued […]
Program Title: Vodka Goes Global Speaker: Patricia Herlihy Date: December 2, 2013 Location: Astor Center Patricia Herlihy, Professor Emerita of History and currently Adjunct Professor at the Watson Institute for International Studies, Brown University, guided us through the past and future of this “powerful, pleasurable, and at some times poisonous” beverage, from its origins in […]
Program Title: Cooking and Modern Art Speaker: Mary Ann Caws November 21, 2013 Location: National Arts Club Mary Ann Caws, Distinguished Professor of English, French, and Comparative Literature at the Graduate School of the City University of New York and author of The Modern Art Cookbook, piqued our art appetites with images of food by […]
Buccini’s talk focused on debunking the ‘myth of the Arab diffusion of pasta,’ and he argued that Genoa may have been a more logical origin for the diffusion of pasta, although there was plenty of pasta found in Arab-influenced Italy. It therefore seems appropriate to showcase two recipes that we served, reflecting different regional influences. This first recipe suggests what pasta may have been like in medieval Sicily and Southern Italy, well before the introduction of the tomato into the Old World.