Ever wonder how to make rhubarb jam, sweet potato rolls, or barbecued pig? Do you sometimes pine for the ethnic things your grandmother cooked but no one bothered to write down? Tired of plastic wrapped foods? Curious about what people really ate in the past and how those ridiculous gelatin molds ever came to be?
Montclair author Laura Schenone has collected and preserved recipes and histories of the American past in her book, A Thousand Years Over a Hot Stove: A History of American Women told Through Food, Recipes, and Remembrances.
This history includes more than one hundred images and period illustrations highlighting the importance of food in the American experience. In describing this special and significant relationship with food Schenone explains,â€Cooking helps us find a secret language of women because it has been communicated entirely outside of the usual accounts of history â€“ wars and great men.â€
Now you can get historic recipes in your e-mail box. Schenone has started a â€œNot to Be Forgotten Recipe Projectâ€. Each month, she sends out a newsletter containing an antique recipe from history. Entertaining and informative, these e-mails contain original recipes, commentary, and contemporary adaptations of ingredients and techniques. The topic of the December â€œNot to Be Forgotten Recipe Projectâ€ will be festive breads for the holidays. A recipe for Panettone, or Pane Dolce, will be included.
Past newsletters have included: â€œFederal Pancakes from an American Orphanâ€, â€œGazpacho and Tomatoes from the Garden Stateâ€, â€œMoon, June, and Wedding Cakeâ€ and â€œJam for Motherâ€™s Day. To view these, or signup for future newsletters, visit Laura Schenone’s website.