NO.72
FALL/WINTER2023
Our Archive
No.40, Spring 2014
An Eighteenth Century Interlude
An Eighteenth Century Interlude
- in the critical
- Our Political Correspondent reveals to the Editor that art follows the life of imperial Russia at Bob Bob Ricard in London
- A note on Sandra Sherman’s Fresh From the Past, eighteenth century abundance, including further thoughts on pudding and Jeri Quinzio’s Pudding.
- A Feast of Ice & Fire: The Official Companion Cookbook to George R. R. Martin’s A Game of Thrones by Chelsea Monroe-Cassel & Sariann Lehrer
- Art and Appetite: American Painting, Culture, and Cuisine at the Art Institute of Chicago.
- in the lyrical
- Pudding: A Global History by Jeri Quinzio
(or, they published that?), with a reluctant Appreciation of Sir Benjamin Thompson, Reichsgraf von Rumford, and a digression concerning Robert May. - in the practical
- Red Army Borscht
- Biddlesdale breakfast curry
- Potted gizzards.
- A seventeenth century boiled salad.
- An eighteenth century dish of pork with onions and mustard from Elizabeth Cleland.
- Pork chops with mustard emulsion.
- Rumford soup
- Parson Woodforde’s giblet soup
- Giblet soup prepared an early nineteenth century Scottish way
- Giblets prepared another eighteenth century way, in a pie with steak
- Beef brisket stuffed with bacon, oysters and parsley
- Cider cured ham
- An eighteenth century dish of smothered duck
- Eighteenth century Norfolk pudding
- An eighteenth century apple pie