art, history, film, books for the culinary enthusiast

Food History

Bite of History: Clementines and their origins

Bite of History: Clementines and their origins

A Brief history of Clementines Clementines are often confused with tangerines, what with their small size, and orange color – it’s an easy mistake. But they’re actually a cross between Seville Oranges and Tangerines. They were first introduced by Père Clément (hence Clementine) in 1902, […]

Food in the Louvre, Book Review

Food in the Louvre, Book Review

‘Food in the Louvre’ and other thoughts on food in art…. Food in the Louvre, by Paul Bocuse and Yves Pinard is a collection of food-related art that resides at The Louvre. I purchased this book because I love art, I love the Louvre, and […]

The National Trust Farmhouse Cookbook, a Review

The National Trust Farmhouse Cookbook, a Review

National Trust Farmhouse Cookbook Review, along with a recipe for Devon Scones From historic houses to castles, forests, mills, pubs, parks and ancient monuments, the National Trust works to preserves Great Britain’s heritage. As it happens they also put out cookbooks, quite a few of […]

Chocolat…Vianne’s Spicy Hot Chocolate Recipe

Chocolat…Vianne’s Spicy Hot Chocolate Recipe

Hot Chocolat and a Movie… Joanne Harris has written several books, but probably her most famous is Chocolat, the one that was made into a movie. It happens to be one of my favorite films because it mixes three things that I love – food […]

Bite of History: Victorian Tennis Cake

Bite of History: Victorian Tennis Cake

Tennis Cake, a Victorian Charmer Victorian Tennis Cake, anyone? I have to admit, I’m a big Great British Baking (or Bake-Off) fan. And I especially like it when they do theme weeks. In the series that’s showing in the U.S. right now, they have a […]

Bite of History: Charlotte Russe

Bite of History: Charlotte Russe

Charlotte Russe, A Very Victorian Dessert Charlotte Russe is an uncooked dessert which features an exterior and bottom of lady fingers (sponge), and an interior filled with a Bavarian Cream or Mousse. Often the latter is flavored with coffee, or fruit (as shown, Strawberry). Because […]