Posts Tagged ‘food story’

Mutton Kasha Recipe – Bengali Love

Written by The Kitchen Hand on . Posted in food

Having spent a large chunk of my life in Kolkata, a couple of things always manage to retain their nostalgic appeal for me. While one of them is boi-para’ (College Street) the quintessence of Bengali adda’, the very next would be Kosha Mangsho (Bengali mutton curry); a meal that every Bengali swears by.

All American Canner 930

Written by The Kitchen Hand on . Posted in Tools & Gadgets

All American Canner 930

All American Canner 930: An Efficient Way to Can Food at Home – Our Review

(Updated June 2016) – One of the best ways to preserve food is by canning it. Canning food is a tradition that has been lost in the world of supermarkets and convenience stores – sure we still probably buy canned products but don’t really think of canning our own food at home.

The Globalization of Mexican Food

Written by Anne Berry on . Posted in food

The Globalization of Mexican Food

In the Book Food Chains: From Farmyard to Shopping Carts Jeffrey Pilcher’s chapter (Eating Mexican in a Global Age: The Politics and Production of Ethnic Food) presents a case study on the evolution of Mexican food from its regional origins to its arrival in the United States and finally its acceptance on the world culinary stage.  He frames his discussion by asking the critical question:

Contemporary Cuisine in North America – The 80’s & 90’s

Written by Anne Berry on . Posted in food

Contemporary Cuisine in North America - The 80's & 90's

The 1980s saw an increase in ethnic restaurants in North America. Changes in immigration patterns due to political upheavals throughout the world resulted in new arrivals from Iran, the Middle East, the former Yugoslavia, the former Soviet Union, Hong Kong and other areas of Asia, India, Pakistan and Afghanistan.  Many of these immigrants started restaurants, first for their fellow ex-patriots and then for the broader population.

Contemporary Cuisine in North America – The 60’s & 70’s

Written by Anne Berry on . Posted in food

Contemporary Cuisine in North America - The 60's & 70's

In the early 1960s, a new model of French cuisine began to emerge from Paul Bocuse, in which lighter sauces made of jus reductions with cream were used instead of the heavier roux-based sauces. The profile of French cuisine increased as Jacqueline Kennedy hired a French chef for the White House and Julia Child published the cookbook Mastering the Art of French Cooking, followed by a television series on French cooking.