University of Richmond - School of Professional & Continuing Studies’ Post

True flavor is a journey, not a destination. Recipes are not only about cooking; they're a window to our history and culture. Every dish carries a story that connects generations, revealing more than just a list of ingredients. This insightful article explores how recipes serve as tools for constructing historical narratives. Think about your family recipes—how they embody traditions and memories. From cherished gatherings to cultural celebrations, the act of preparing food can be a profound way to connect to our roots. What's your favorite recipe, and what story does it tell? I’d love to hear your inspiring stories about food and heritage. https://lnkd.in/gvAu_pf7

In the frenzy of early summer, I neglected to share this piece for Serious Eats (long-time reader and avid fan, first-time writer). It was such a joy to research the rich history of the Caesar salad across twentieth-century America, and to think about how it endures and shifts with each era of culinary tastes. Give it a read! https://lnkd.in/eQhynaG5

For anyone languishing in a milieu of apathy towards cooking and eating well, these are the nine essential books to make you fall back in love with food: https://lnkd.in/eRUEBqr3 Happy reading, and importantly, happy eating

It's 3.14 and you know what that means: Happy Pi Day! ❤️ 🥧 ❓ Did you know that among Fable's catalog of over 2 million titles are cook books, including "The Hoosier Mama Book of Pie" by Paula Haney? Paula opened her Hoosier Mama Pie Company on this day in 2009, a little concerned that focusing on just one thing -- 🥟 hand-made, artisanal pies that only use locally sourced and in-season ingredients -- would be limiting to business. Since then, the popular Chicago bakery has become a local favorite as well as a national destination, gaining praise from Bon Appetit, the Food Network, and Food & Wine. If you're ready to try your hand at 🥧 creation, "The Hoosier Mama Book of Pie" shares the secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The book has been described as "easy-going and accessible" in style, perfect for both the new, and more experienced baker. Get your copy on Fable: https://lnkd.in/e3geprU4

Here We Go Again Let's face it, leftovers are a reality for those of us making weeknight suppers. And not only can eating the same thing twice or even three times a week become a snooze, but sometimes even that plan can be foiled if some people, who shall go nameless (*cough* the kids *cough*) weren't big fans the first time around. Leftovers can be so much more than the sum of their parts. Yesterday's dinner, last week's baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And don't even get me started on the holidays--they're a leftovers goldmine! Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound--those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded last cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it.! Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!) These are the dishes that we need right now--and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. We need to avoid food waste and these recipes are designed to show you how that last bit can be transformed into a delicious meal. And above all else--especially now--we need to take care of ourselves and our families with food that tastes good. https://lnkd.in/gZuMSyx3

In my latest interview for the Cookbook Club at SAVEUR, I talked with Dina Begum, author of the amazing new book MADE IN BANGLADESH, about the rich history and complexity of the country's cuisine. Give it a read! https://lnkd.in/enCW5TkW

We’re excited to share insights from a special edition of Food and Foodways, which examines the cookbook in a fresh, dynamic light. Traditionally, cookbook criticism has focused on how these culinary texts reflect history, culture, and social patterns. While this remains vital, the new essays challenge us to see cookbooks not just as mirrors but as responsive forms that actively engage with their cultural contexts. From reflecting courtly cuisines to responding to the rise of celebrity chefs, cookbooks have always been more than recipes—they are living documents that galvanize change and adapt to societal needs. This edition delves into how specific cookbooks or genres have intervened in various circumstances, highlighting their role in shaping and reflecting cultural phenomena. Join us in celebrating the transformative power of cookbooks and their ability to engage with the world around us! #CameoPublishing #CookbookCulture #FoodAndFoodways #CulturalResponsiveness #CulinaryLiterature #FoodHistories #SocialDynamics #PublishingInsights #CookbookCriticism #CulinaryInnovation

FOOD VOCABULARY 2 (C1/ C2)   How do we say these words in English? Scroll down for the answers.     1.      RABANO 2.      ALCACHOFA 3.      REMOLACHA 4.      NABO 5.      COLES DE BRUSELAS 6.      APIO 7.      PUERRO 8.      BERENJENA 9.      LOMBARDA 10.   CALABACÍN     This is my second instalment on food vocabulary. It’s another one for the vegetarians amongst you. On Monday I posted some food words that all B2 students must know. Don’t forget to check that out if you missed it. This second list is much more challenging, but C1 students should know at least 6 of them. As always, let me know how you did in the comments section. Feel free to add any other interesting examples to my list.       ANSWERS     1.      RABANO = RADISH 2.      ALCACHOFA = ARTICHOKE 3.      REMOLACHA = BEETROOT 4.      NABO = TURNIP 5.      COLES DE BRUSELAS = BRUSSELS SPROUTS 6.      APIO = CELERY 7.      PUERRO = LEEK 8.      BERENJENA = AUBERGINE (UK), EGGPLANT (USA) 9.      LOMBARDA = RED CABBAGE 10.   CALABACÍN = COURGETTE (UK). ZUCCHINI (USA)    

📚🥥🌴➡ "World Coconut Day" celebrates everything that has to do with this delicious and nutritious fruit! This book encompasses these various themes under dedicated chapters that provide readers a holistic understanding of the possibilities that exist with coconuts. https://lnkd.in/dc4DpaS #worldcoconutday

Dive into Food Tank's spring book list, which covers everything from the future of meat to resilient cities, and find new titles that will help you think differently about the foods you grow and eat.