The Old Foodie

As I mentioned yesterday, the early English references to ‘macaroni’ do not specifically indicate the short tubular form of pasta as the wo...

The provisioning of ships was a great pre-occupation of Naval authorities, scientists, and medical men in the days when ships set off on lo...

The Baconian Club was founded in London, Ontario, Canada, in January 1885 by members of London’s literary, legal, and other elite groups. T...

I have not dipped often enough into the wonderful book called: Epulario, Or, The Italian Banquet; Wherein is shewed the maner how to dresse...

Yesterday I mentioned the pomewater, a variety of apple that was enormously popular for cooking and cider-making for several hundred years,...

I want to consider sixteenth century apples and sixteenth century sauces today. The sauces led me to the apples, actually. First, the s...

I have not given you a steamship menu for some time, so today we are aboard the Pacific Mail Steamship Co. vessel S.S. Mongolia . It is May...

Historians disagree as to whether apricots originated in China or Central Asia – the latter theory being reflected in the botanical name fo...

It is always interesting to see how one country interprets the cookery of another. Today I want to give you some “Dutch” recipes from Aussi...

The humble onion - how much do we take it for granted? The onion is one of our oldest vegetable foods – so old that many elements of its or...

I have a short and simple story for you today. My most popular posts, I believe, are those about baking. So, for those of you who have a th...

We humans are indisputably drawn to foods rich in umami , the taste sensation that earlier gastronomes called osmazome , and the Japanese ...

Today is an important day for Australians. It is Anzac Day, the anniversary of the landing of the Australia and New Zealand Army Corps on t...