beestrot.com · Jean Louis

Bacon, lettuce, tomato. Sounds obvious. It took 50 years of agricultural history before those three things could exist on the same plate.

#blt #foodhistory #sandwich #americanfood #foodorigins

This Salmi of Grouse recipe is based on that of Eliza Acton in her Modern Cookery for Private Families of 1861. Delicious served with buttery mash potato.

You can find the recipe at piespuddingsandpottages.com/recipe-post/...

#britishfood #foodhistory #recipe #grouse #game #Victorian

Light the pan, make a show of it, and the dish can still hold nearly three-quarters of its alcohol. Flambéing is theater that reads as technique — the flame burns off far less than the folklore promises. Cook accordingly.

#FoodHistory #Cooking #Flambé #TheStockpot

The flame at your table isn't cooking anything — the dish is essentially done before the captain strikes the match. Flambéing survived not because it improves the food but because it justified the labor cost on the bill. The show is the product you're paying for.

#FoodHistory #TheStockpot

Get the recipe free on What2Eat (iPhone) surl.li/keruhr :
Glasgow, the 1970s: a customer says his chicken tikka is too dry, and Britain's favourite curry may have been born. Some say a tin of tomato soup was involved.
#chickentikkamasala #foodhistory #curry #ukfood #shorts

beestrot.com · Jean Louis

France claimed it. Spain says they stole it. The truth is messier than either version, and it started with a general who was hungry after a siege.

#foodhistory #mayonnaise #culinarymyths #foodorigins #frenchfood #bluesky #flipboard

Flambéing doesn't cook off the alcohol — the flame burns too fast and cool for that. What it actually does is caramelize sugars and throw off aromatic compounds on the surface. The rest is a century of tableside theater.

#FoodHistory #Cooking #FoodScience #TheStockpot

Not long now! This promises to be a fantastic event

#OnePlaceStudies #LocalHistory #FamilyHistory #FoodHistory #AATP26

Born in Ethiopia, raised in Sweden, made his name in Harlem — Samuelsson's cooking doesn't resolve into one "authentic" cuisine, and that's the point. Red Rooster is the argument that a kitchen can carry three homelands at once. #FoodHistory #Harlem #ChefLife #Cooking #TheStockpot

What did the enlisted men of the Kaiser's army drink in the field? 1887 recipes, you may be surprised.
(coffee, tea, cocoa, lemonade, beer, grog, and mulled drinks. Not doing clickbait)

www.culina-vetus.de/2026/10/10/i...

#foodhistory #19thcentury #militaryhistory

For food history fans, I found and added over a dozen new events to the Chicken Wings in Buffalo timeline.
buffaloresearch.com/chicken-wing...
🗃️
#FoodHistory
#Buffalo

beestrot.com · Jean Louis

The most coveted award in the culinary world was created by a rubber company to encourage people to drive more and wear out their tyres faster. Andre and Edouard Michelin were not gourmets. They …

#michelinstar #foodhistory #culinarymyths #restauranthistory #foodorigins

Fried chicken on a fine-dining menu isn't a novelty move — it's an argument. Samuelsson spikes his Yardbird with Ethiopian spice and dares the room to call Black cooking "comfort food" like that's a lesser tier. The debate is the dish.

#FoodHistory #Harlem #SoulFood #Cooking #TheStockpot

Before culinary school ever handed Samuelsson a French technique, his foundation was already set — built in his adoptive grandmother's Swedish kitchen. The grandmother did the real teaching. The formal training just put a name on it.

#FoodHistory #Cooking #Scandinavian #TheStockpot

Momofuku Ssam Bar’s pork belly buns turned fatty, messy street food into high-end obsession in 2006. David Chang made the humble steamed bun the ultimate NYC status symbol, forever changing how we respect the pig. No forks allowed. #FoodHistory

🌿🏺 Why did Victorians put celery in vases?

A research rabbit hole led me to antique celery vases, heritage celery varieties, and a forgotten food craze that once made celery a symbol of wealth and status.

youtu.be/E28QbDJb70g

#FoodHistory #Antiques #HeritageGardening #CeleryVase #EAPG

What makes a pickle taste like Kool-Aid? Why do tiny sea creatures turn Alabama’s waters pink? What exactly is a slugburger? Discover the South’s weirdest foods and delicious mysteries.
#SouthernFood #foodhistory#Foodculture #AmericanCuisine #culinaryhistory
foodculturebites.com/southern-com...

Three stars from the New York Times at 24. Before that, Samuelsson was an Ethiopian orphan raised in Sweden — a kid who learned technique in a cuisine that wasn't his birthright and ran a kitchen most chefs don't reach by 40.

#FoodHistory #Chefs #Cooking #TheStockpot