Christmas Cooking History
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Parents, looking to do something fun and creative with your kids during the holidays? Enroll them now for Kids Christmas Cooking Camps with The Cookery Project. Camps will be held Dec. 20, through 28, 2022, from 9 a.m. to noon at Wilmer Hall. They will be cooking all things Christmas. Cost is $40 and it is geared to ages six and up. To learn more or to reserve a time visit -online?category=cb532cfb-27d0-4856-a90f-b40ad8ff25e3
On 25 December, lots of families across the UK will tuck into a Christmas dinner. Everyone has their favourite part that they just can't go without, whether it's the roast potatoes, Yorkshire puddings or some delicious gravy. But travel back 100 years into the past, and would a Christmas dinner look the same? What about 500 years, or 4,500 years? Well wonder no more! We've explored festive feasts through history, from prehistoric midwinter feasts, to Tudor banquets fit for Henry VIII and a more modern dinner in the 1930s that you might even recognise.
This report examines causes and circumstances of home cooking fires that were reported to local fire departments in the U.S. Additional details are provided about fires involving range or cooktops. Cooking-related burns, including cooking scalds and burns caused by contact with hot cooking equipment, are also discussed.
OCCASIONALLY a cookbook appears on the best-seller list, usually because it contains something more than good recipes: eloquent writing on food history, or details about special cultures or lifestyles. This year, a number of cookbooks make for good reading as well as good cooking. Here's a sampling of the best of the new books.
The Short-Cut Cook, by Jacques Pepin (William Morrow & Co., $19.95). One of the world's foremost cooking teachers, Mr. Pepin has filled his newest book with time and labor-saving techniques that will simplify and improve every dish. His book tells how to make wonderful French bread, homemade fresh ravioli, a special lobster dish - all in very little time. Pepin shows preparation techniques, and equipment and supplies that will save time and energy for busy people with gourmet appetites.
From scientific experiments, some conducted in his own kitchen, he answers questions such as why searing meat before cooking does not seal in the juices; why some fruits turn brown; what makes milk burn easily; what makes popcorn pop; and why onions make us cry.
Mr. Weaver is a pioneer in American food history, and he stresses the importance of people caring for one another through food. He explains why there are no plums in plum pudding, the evolution of the cookie cutter, and the origin of doughnuts as a Christmas treat in Maine.
We Called It Macaroni, by Nancy Verde Barr (Alfred A. Knopf, $21.95). ``We called it macaroni when I was growing up,'' Mrs. Barr says. ``I learned Italian cooking when I was a child from my grandmother and she always used the word `macaroni' for pasta.''
The Fannie Farmer Cookbook, by Marion Cunningham (Alfred A. Knopf, $24.95). This revised edition for the '90s adds three new chapters: outdoor cooking, unusual vegetarian dishes, and microwave cooking. This is one of the first cookbooks to tell plainly what the microwave oven does best and worst. (Most fruits and vegetables, fish, even candy fare well - anything that requires steam and moist heat. Beans, rice, and pasta take too long, and the flavors in sauces don't blend very well in a microwave.) 2b1af7f3a8