NO.72
FALL/WINTER2023
Our Archive
No.46, Fall 2015
Our Fifth Anniversary Number, Featuring Figures Past and Future, and Ketchup
Our Fifth Anniversary Number, Featuring Figures Past and Future, and Ketchup
- in the critical
- A multicultural gem that beats the odds embedded in its genre: Edward Lee’s Smoke & Pickles: Recipes and Stories from a New Southern Kitchen.
- Cognitive Cooking with Chef Watson: Recipes for innovation from IBM and the Institute of Culinary Education.
- in the lyrical
- An appreciation of Vincent Price and his last film.
- Uses and abuses of history, philosophy and cookery: A case study of Hannah Woolley.
- An Appreciation of Richard Bradley and , in an unconventional way, of ketchup.
- in the practical
- Rum and Madeira ketchup
- An eighteenth century ketchup for ship captains from the iconic Hannah Glasse.
- Fast potted salmon
- A modernist dish of liver and bacon from 1732 via Richard Bradley.
- A better tomato ketchup, from Oxford, Mississippi
- Edward Lee’s curry pork pies
- Strawberry ketchup
- Cucumber ketchup
- Richard Bradley’s red bean ketchup, which is really not ketchup but is really good
- Lemon ketchup, “or pickle.”
- Edward Lee’s cured strawberries