Program Title: Southern Italy and Genoa in the Early History of Pasta: Debunking the Myth of Arab Influence Speaker: Anthony Buccini Date: October 10, 2013 Location: Park Avenue Methodist Church Lecture Hall As culinary historians, we are often accused of slaughtering the sacred cows of popular culinary culture: we’ve had to tell legions of folks […]
Articles posted by Culinary Historians of NY
May 2013: Hot Dogs
Hot dogs plucked from a steamy water bath in a Sabrett’s pushcart: quintessential New York City Street food. And in NYC, even more than sauerkraut, the iconic relish is onion. Professor Bruce Kraig graciously shared the onion sauce recipe from his book, with Patty Carroll, Man Bites Dog: Hot Dog Culture in America. The recipe is adapted from Craig “Meathead” Goldwyn of Amazing Ribs.
April: Darra Borscht to Blinis
Russians are known for their boundless hospitality which is evident on their tables spread with any number of little savory bites as starters known as Zakuski. And according to Darra Goldstein, author of A Taste of Russia, every Zakuska table should offer at least one mushroom dish. The following recipe is adapted from her book. Note that the mushrooms should be made ahead so they can rest in the refrigerator for 12 hours. And they taste even better when allowed to soak for a week.