Comments on The Old Foodie: My Photo and My Life.

Hi Janet, Any chance you are going to be at Tastin...

2010-03-11T04:53:16.835+10:00

Hi Janet,
Any chance you are going to be at Tasting Australia in Adelaide in late April/early May? I am bringing the host of a U.S. food radio show down and she would love to interview you while she's there.
Please e-mail me if you get this.
Thanks,
Trisha
trisha@wagstaffworldwide.com

Hello Marilyn - that is a great story about menus ...

2010-02-16T05:52:40.387+10:00

Hello Marilyn - that is a great story about menus being lost in translation! Thanks for sharing it with us.

Hi, Janet-- Just found this via cyber-traipsing i...

2010-02-16T04:07:43.690+10:00

Hi, Janet--

Just found this via cyber-traipsing in an attempt to stoke my food history interest. It's a wonderful and whimsical collection I know I will come back to often. Having taught a food and culture course to culinary students at a local professional university, I continue to be intrigued by these topics and by how much there is yet to learn. Your curiosity makes the journey a delight--like a 'joy of cooking' through history.

Left this in your email, but would like to share this story now that I found your comment section:

Your February 8 post about the origins of the phrase and about Alamode Beef reminded me of a menu gaffe friends and I discovered during trip to Oaxaca, Mexico about 15 years ago. After being seated at an outdoor cafe, and presumed to be Anglos, we were each given a bilingual menu--Spanish on one side, English on the other. Glancing at the dessert portion, I noticed something called 'Fashion Pie.' Looking over on the Spanish side, the description used either the French phrase or the Spanish equivalent, something perhaps like 'pastel de la moda' -- I no longer remember. Suddenly, it hit me. The dessert and its name must have come from the U.S., gotten translated into Spanish, then translated back for English-speaking tourists. Fashion pie was actually pie a la mode, our beloved pie with ice cream!

Hello, Old Foodie: I found you through the wonder...

2010-01-15T11:10:18.902+10:00

Hello, Old Foodie:

I found you through the wonders of Facebook. Wish I had known about you when I was writing my latest book, A Biblical Feast: Ancient Mediterranean Flavors for Today's Table (www.abiblicalfeast.com). It was difficult to have to give up doing research to write the book! I will keep checking your blog from now on! We should link up. All the best,

Kitty Morse, author
www.kittymorse.com
Cooking at the Kasbah: Recipes from my Moroccan Kitchen.

Hello Wendy - that is a difficult question to answ...

2010-01-13T14:54:40.450+10:00

Hello Wendy - that is a difficult question to answer without knowing your personal tastes and which books you have. As a random idea I would say some of the "stews" (ragouts or fricasees) would be adaptable: pies would be popular too.

I found your website while doing some research. My...

2010-01-13T13:35:08.386+10:00

I found your website while doing some research. My husband is a book collecter. He has several cook books from the 1700's and has somehow talked me into trying to have a dinner party preparing some of the recipes (or receipts) in those books. Any ideas on tasty, not too involved, dishes to try?

We share a similar interest in food history. I'm w...

2010-01-11T10:04:45.837+10:00

We share a similar interest in food history. I'm working on a food heritage blog here in the USA which I plan to launch in the Spring and there's so much that you write which is relevant and interesting to me.

I would occasionally like to reference, with full attribution, some of your articles if that would be alright with you.

I can be reached on redneckcook888@gmail.com

Thanks for the inspiration.

Greg

Thanks MaryB and Anonymous! I hope you keep coming...

2009-12-10T05:03:34.519+10:00

Thanks MaryB and Anonymous! I hope you keep coming back for more!

Thanks Laura! The artwork in that article was inte...

2009-12-10T05:01:29.580+10:00

Thanks Laura! The artwork in that article was interesting - I didnt 'pose' for anything - presumably it was an 'artist's impression' from my photos! It was a great thrill to be in Fine Cooking anyway!

Hello, I just read "Food For Thought" in Fine Cook...

2009-12-10T03:39:50.168+10:00

Hello,
I just read "Food For Thought" in Fine Cooking magazine and had to race right here and check it out. Wonderful blog, thank you so much.
May I also say that the illustration in the article that I assume is you does you no justice at all.

Happy Holidays,
Laura in California

Hi Janet, I just discovered your site and have enj...

2009-12-09T06:17:38.063+10:00

Hi Janet,
I just discovered your site and have enjoyed browsing... shall read in greater depth later. I particularly liked reading about the 'savaloy'. I live in the US these days but spent nearly 40 years in the northeast of England, Sunderland to be precise, and have enjoyed those particular sausages over the years.
As a self-confessed 'foodie' myself I enjoy reading about the history of food. A favouriet book of mine is one by Carol Cooke, Old Wives Tales: Sheep's-head broth, sausages and Sago. It looks at the past diet of people in the NE of England in a humourous way.

Your food blog is wonderful. An adverture in hist...

2009-12-09T03:49:29.890+10:00

Your food blog is wonderful. An adverture in history.

Joan, retired in Mesa, Arizona USA

Hello there, Love your site, such a wealth of his...

2009-12-04T10:50:45.874+10:00

Hello there,
Love your site, such a wealth of historic cooking. I am in search of the Norfolk Punch recipe, as I work with herbs it would be wonderful to know how to make it! Any ideas?

Deborah

Hi Wendy - thankyou for your comment and your kind...

2009-11-28T15:54:17.900+10:00

Hi Wendy - thankyou for your comment and your kind words - do please keep on coming back for more.

Hello Janet! I just posted a comment and then I f...

2009-11-28T14:33:57.392+10:00

Hello Janet! I just posted a comment and then I found the pic of your smiley face so I thought I'd say hi and congratulate you on such an interesting and informative site. I was reading your Eliza Acton page as I am a great fan of her "Excellent Trifle", a sublime experience. It was made as the pudding for my 34th birthday dinner by an Excellent Cook, and now at 65 I make it for others.
Tonight it makes an appearance as the birthday cake for a friend's 62nd. So it is still a winner after at least 164 years.
Thank you so much for a nice surprise on a Saturday afternoon her in East St. Kilda.
Wendy B

Hello Martin - I am glad you found me, and I do ho...

2009-11-16T06:26:07.395+10:00

Hello Martin - I am glad you found me, and I do hope you keep coming back to read the stories! Thankyou.

Hello Janet, I just stumbled upon "The Old Foodie...

2009-11-14T19:15:23.653+10:00

Hello Janet,

I just stumbled upon "The Old Foodie" last night as I was browsing around for the history and evolution of Chinese food. I must say that I was absolutely delighted to find your blog and the links you have so generously placed.

I adore your blog and will undoubtedly be busy browsing through the enlightening pages you've painstakingly put together.

Thanks, Janet!

A new fan,
Martin Lukman

Hello Murrelia - thankyou for finding me and enjoy...

2009-08-07T19:40:11.678+10:00

Hello Murrelia - thankyou for finding me and enjoying the blog! I love doing this - and one of the most fun things is this contact with so many people. I dont have any plans to stop blogging, so please keep on visiting and commenting.
Janet

Hi Janet, just want to say how much I enjoy your ...

2009-08-07T18:37:12.107+10:00

Hi Janet,

just want to say how much I enjoy your blog - I have a strong interest in food, history, and in food history - why? what? where from? who? how? etc., I enjoy reading your musings so thank you very much - your efforts are greatly appreciated. Please keep up the good work!!!!!

Murrelia (Canberra)

Hi I found your site because I am looking at a few...

2008-12-28T01:46:00.000+10:00

Hi I found your site because I am looking at a few Yorkshire pudding recipies. Happy Birthday (A day early-- is it a day early in Australia already??)
I am also a "health professional", although I have reformed my form of dress (back to all "whites") and address (now I introduce myself as Nurse Koziol-- no more first name basis-- with anyone other than Mr. Koziol and my 80 year old mother)
I am afraid, despite what you said in your post about food heritics, I've decided to make individual Yorkshire puddings for my Holiday meal today (Yes, today, sadly nurses work on Christmas so the big meal got delayed) And, here's why: firstly, I'm not in Yorkshire-- I'm in New York. So, I can honestly say to the food purists "for-get-about-it" when they raise objections to individual puddings(New York has a state bird-- besides the bluebird-- and the Bronx is know for it's own "special" Bronx cheer and not-for-nothing I don't give a rats a---- woops, I digress...) My second point is that I have a really heavy (hence it gets really hot) muffin tin which is no-stick, and will work pretty good-- even better than my well seasoned cast iron pan! Third (or "terd"-- as my old granny used to say)I want my own portion of pudding, and this evens it out (nice and democratic--it's the American way). Anyway, enough on the Internet, and on with the cooking. KK