You begin to interest me…vaguely
OK, I’m calling it: Sugar and Booze (which presciently came out last Christmas) is the most appropriate song for CFH (Christmas from Home) 2020.
Ana Gasteyer singing it live last year:
Sticking with the theme, the official runner up: Cider and Hennessy by Jordin Sparks:
Bonus: The studio version of Sugar and Booze:
Salisbury steak: not just a hamburger without a bun. The inventor was James Henry Salisbury and he was born in Cortland County, NY. The details are at Exploring Upstate.
The University of California Press has made all their journal articles freely available for the month of April.
UC Press, which is celebrating their 125th anniversary, publishes California History, where you can read Kangaroos and the California Gold Rush by Cyler Conrad. The first kangaroos arrived in California in 1850 in the form of rugs, or skins; it wasn’t until 1852 that a live kangaroo made the voyage over from Australia.
Other journals are Journal of the Society of Architectural Historians, Historical Studies in the Natural Sciences, The Public Historian, and Gastronomica: The Journal of Critical Food Studies, which recently published a history of the peanut butter and jelly sandwich.
Conrad, Cyler
2017 Kangaroos and the California Gold Rush. California History 94 (3):62-65. DOI: 10.1525/ch.2017.94.3.62
Estes, Steve
2017 PB&J: The Rise and Fall of an Iconic American Dish. Gastronomica: The Journal of Critical Food Studies 17 (2):5-15.
…in the coldest months, when the ice is thickest, some venture beneath the ice to gather mussels. Every two weeks the pull of the moon combines with the geography of this region to create unusually large tides. The water falls as much as 55 feet in some places, emptying the bay under the ice along the shore for an hour or more. That’s when some Inuit climb aboard their snowmobiles and head out onto the bay.
Craig S. Smith writes in the New York Times about how people in Northern Quebec venture under the ice to gather mussels. Photos by Aaron Vincent Elkaim.
Being rather parochial, I never realized that the phrase “Norwegian handball star” existed, let alone described an actual person. Nor did I think I would learn this from a blog called Cooking with Archaeologists
and no, they are not an ingredient in someone’s soup, although it is, in part, a cookbook:
It’s about recipes, and digs, and communal living. Check it out, and find out how nice a Norwegian handball star can be: Cooking with Archaeologists
Beef, Beer and Bread: Colonial Foodways
The annual New Sweden History Conference, held at the American Swedish Historical Museum in Philadelphia, will focus on food this year. From the website:
Five speakers will discuss various aspects of culinary history—from the kitchens of Stockholm to the brew houses of Philadelphia. The keynote speaker is author, chef, and Swedish food historian Dr. Ulrica Söderlind. Dr. Söderlind holds a PhD from the University of Stockholm. She has written five books on topics such as, the role of food in Swedish social history, and the culinary history of the Nobel Banquet. Her conference session will focus on the cooking practices of a 17th century Swedish noble household. Additional speakers include David Furlow, who will be discussing the significance of cattle as an important part of New Sweden’s economy; Rich Wagner will lead an engaging discussion on the intricacies of colonial beer brewing. In the spirit of this year’s theme, a special lunch will be served featuring colonial recipes and, of course, beer.
The conference is Saturday, November 8, 2014. Registration is $45 and includes breakfast and lunch. For more information: www.americanswedish.org
