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Newton Wilson, a modest, quiet, somewhat academic man who never leaps before he looks through, in and around a situation, became the 20th Century innovator of precise recipes; a sort of Fanny Farmer of flying.
Click here to read about the earliest airline stewardesses…
The Birth of Airline Food (Coronet Magazine, 1945) Read More »
Food writer Sam Aaron (1911 – 1996) let loose a slew of his well-researched thoughts on the matter of how well cheese and wine complement one another and provided us with a helpful list of which type of wines harmonize best with certain cheeses:
With Italian cheeses, such as Taleggio Cheese Provolone, I like a delicate red wine made near Verona called Bardolino. Frank Schoonmaker
Selecting the Wine and Cheese (Gentry Magazine, 1957) Read More »
Attached, you will find the preferred brandy-based drink recipes of three outstanding Virginians: Nathaniel Bacon, George Washington and Thomas Jefferson.
18th Century Christmas Grogs (Gentry Magazine, 1956) Read More »
This article originally appeared in a French magazine and it lists numerous cultures, both ancient and modern, that eat dogs regularly:
We do not know the edible dog or the edible cat, in France, and probably since the siege they have been little served (openly at least) on the tables of Paris restaurants. At Peking, and throughout China, there is no dainty repast without its filet or leg of dog; the cat is rather a dish of the poorer classes.
Dogs as a Source of Food (Literary Digest, 1897) Read More »
In 1956 the editors of CORONET Magazine saw fit to print this three page history of the Brazil nut; a fruit that has been popular in much of Europe for centuries but seldom known by the Brazilians or their neighbors:
The Brazil nut is the world’s most fabulous nut, fabulous in the manner of its growth, its gathering, its distribution and the perils associated with bringing it out of the Amazon jungle where it thrives.
The nut has been consistently exported to Great Britain, Germany and other European countries since 1633. After W.W. II, a large share of the annual crop was shipped to the United States, as well, where the raw nuts were shelled and reshipped throughout the world.
The Fabulous Brazil Nuts (Coronet Magazine, 1956) Read More »
Licorice – it ain’t just for watching movies any more because in the mid-to-late Forties scientists [had] found that there is a black magic in licorice, a versatile chemical which is already playing a considerable part in your life. Licorice has been harnessed as a fire retardant, weather insulation, medicine and a moisturizer for a few agriculture products. The ancient Egyptians were the first to discover it and they recognized its benefits from the start.
Licorice (Coronet Magazine, 1954) Read More »
This article, by celebrated chef James Beard (1903 – 1985), walks us through the history of Champagne as only a true lover of food and wine can do:
Not until around 1670 was a way discovered to imprison those tantalizing bubbles in every bottle, and keep the bottle from exploding. Credit for inventing sparkling Champagne is attributed, inaccurately perhaps, to a Benedictine monk named Dom Perignon…It is said that as an old, blind man, Dom Perignon could sniff a glass of Champagne, sip it, swish it about his mouth, and then unfailingly say from what hillside the grapes had come…
James Beard on Champagne (Gentry Magazine, 1955) Read More »
This summer calls for some thought on that most succulent of all shellfish: lobster.
Attached herein are three easy recipes, not for quick preparation and fast dining, but rather for more leisurely days or evenings following a day on the beach.
Lobster Recipes (Gentry Magazine, 1956) Read More »
Here is an article from GENTRY MAGAZINE on the delightful day and high expectations of a French cognac taster:
This is how it works: each morning, from about ten o’clock until lunch, at one, the taster receives in his office those farmers and distillers who have come to offer him samples of their cognac. The taster has eaten only a very small breakfast hours before. His stomach is practically empty…The taster never fills the glass with cognac, for that way the bouquet is lost . Instead, he pours in the cognac until the glass is one-third or at most half filled. Then he turns the glass so that the cognac is twirled in the glass and it’s vapors mix even more with the air of the glass…
A fascinating read.
The Grand Cognac Taster (Gentry Magazine, 1956) Read More »
Told in this three page article is the story concerning the rise of the global pepper trade and the subsequent spread of that spice throughout the kitchens of the world:
Although Americans use more than one third of the world’s annual supply of nearly 90,000,000 pounds, it has been estimated that the average American family shakes only 7.1 ounces into their food a year. The balance is used by the makers of baked and canned goods, and meat-packing houses.
A Brief History of Pepper in America (Coronet Magazine, 1956) Read More »
