Les Leftovers
sort of a food history blog
Friday, August 30, 2013
The water highways of Gaul
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Imagine a Frank riding about the countryside his people have just begun to rule. He sees a series of arches in the distance, stretching from...
Friday, August 23, 2013
The meat of the matter / The matter of meat
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Researching early medieval food presents one huge obstacle: there are virtually no period sources on the subject (late medieval food has a ...
It's... alive?
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Hmmmm..... So sometime back I started this blog as a place to put posts that didn't make it onto a mailing list. I soon left that list a...
Saturday, January 14, 2012
Verjuice, agresta, omphacium and oleo gremiale
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It's not often you see verjuice in the popular press: http://latimesblogs.latimes.com/dailydish/2011/09/sour-grape-juice-the-fr...
From the 16th century Yiddish - food for a pregnant woman
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Did you even know Yiddish was spoken in the 16th century? And in Venice? I did not. "There she lies, for four whole weeks, on ...
Harissa history
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Harissa, the Moroccan sauce made with various peppers, spices and oil, probably evolved over a long period of time, so its origin is unlike...
Presenting...
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This is to be a very occasional blog, intended for what its title suggests: leftovers; items that is that for whatever reason have not ended...
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