Chocolate is a sugary treat and a historical tool at the Museo de la Xocolata.
Farther afield: Alimentary Athenaeums
A sampler of culinary museums around the world, where food is explored as cultural tradition, as industry, and even as art.
Field notes: On Native Grounds
A look into how Indigenous chefs and activists are connecting traditional Native American foodways with modern-day dining.
The Joy of Cookbooks
A cookbook collector catalogues a few of the many volumes that have helped him explore and enjoy the byways of American cuisine.
Museum visit: An Educational Étouffée
On the culinary cultural buffet that is the Southern Food and Beverage Museum in New Orleans.
Query: Cured, Fermented and Smoked Foods
The Oxford Symposium on Food and Cookery, the annual conference on food history, is seeking papers on the topic “Cured, Fermented and Smoked Foods,” to be held at Saint Antony’s College in Oxford, England, on July 9 – 11, 2010. For further information on the conference visit the Web site, www.oxfordsymposium.org.uk. From antiquity to modern times, mankind has developed methods …
Eye candy
Having immersed himself in bygone foodways and culinary techniques for decades, author, food historian, and master of antiquated cookery Ivan Day is the man to call when England’s great historic house museums look to re-create the grand feasts of earlier centuries. He has whipped up historically accurate food and settings at Chatsworth, Waddesdon Manor, Hardwick Hall, and many others. While …
Colonial-era chocolate still tastes good
Would you try American Heritage Chocolate?