Kristine Kowalchuk’s Preserving on Paper: Seventeenth-Century Englishwomen’s Receipt Books is a fascinating exploration of domestic knowledge, food culture, and women’s intellectual contributions in early modern England. This meticulously edited volume brings together three previously unpublished manuscript receipt books, offering readers a rare glimpse into the lives of seventeenth-century Englishwomen through their handwritten recipes, medical remedies, […]
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from Preserving the Paper Popular in Latin America and the Caribbean, picadillo is a comforting stew made with minced meat and tomatoes. There are many different versions, often including raisins for sweetness and olives for a salty kick. It’s commonly served with rice but can also be used as a filling for tacos, empanadas or
Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination
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Win this memoir from author Margot Fedoruk at https://www.facebook.com/photo/?fbid=979536867697102&set=a.344060701244725 Hurry, ends Sunday, April 13, 2025. $23 L:1/person, Canada only.
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Naomi Duguid’s Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan is more than just a cookbook—it’s a beautifully woven tapestry of culture, history, and the deep connection between food and identity. Duguid, an expert in exploring the intersection of cuisine and heritage, takes readers on a journey through the diverse
from Taste of Persia Chakapuli is a vibrant, easy stew, green with tarragon and the tartness of sour plums (tkemali in Georgian), for which tomatillos are an ideal substitute. Like most meat dishes from Georgia, it is usually made with meat from young cattle. At Eastertime, though, there’s a special version of chakapuli made with
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Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional
Rachel Phan’s Restaurant Kid: A Memoir of Family and Belonging is a deeply personal and poignant reflection on growing up as the child of immigrant parents who ran a small restaurant in Canada. With raw honesty and emotional depth, Phan explores the intersection of cultural identity, familial expectations, and the often-unspoken sacrifices of first-generation immigrants.
from Restaurant Kid My favourite dish of all time—the dish I would choose to be my last meal—is my mum’s braised pork belly. It’s a total umami bomb I could eat for breakfast, lunch, and dinner! The fatty pork belly is braised with preserved vegetables in a rich, unctuous sauce I could drink by the
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A warm and poignant narrative about finding oneself amidst the grind of restaurant life, the cross-generational immigrant experience, and a daughter’s attempts to connect with parents who have always been just out of reach. In Restaurant Kid, author Rachel Phan deftly combines candour, wit and insight to craft a vibrant and important narrative on the strength
