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ISSUE 77, BEGINNINGS, Part 6: The First Cooking School
Beginning of Cooking Schools If you wish to be a professional culinarian, you eventually seek instruction in one of the major schools where you will be…
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David S. Shields
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ISSUE 77, BEGINNINGS, Part 5: Beginning the Quest for Food Purity
Beginning the Quest for Food Purity He should know. Fredrick Accum constructed the first factory for the production of coal gas, the first fuel to be…
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David S. Shields
ISSUE 77, BEGINNINGS, Part 4: Beginnings of South Food 2
Beginnings of Southern Food 2
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David S. Shields
ISSUE 77, BEGINNINGS, Part 3: The Coming of the Cook Stove
The Coming of the Cook Stove We’ve all heard of Benjamin Franklin’s invention of a stove. Perhaps you presumed that the device he created was intended…
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David S. Shields
ISSUE 77, BEGINNINGS, Part 2: Onset of the Sugar Binge
Onset of the Sugar Binge 1825—the price of raw sugar sinks to between 6 and 11 cents on the New York Market. Three years before it had cost almost twice…
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David S. Shields
ISSUE 77, BEGINNINGS, Part 1. The Beginnings of Southern Food 1
The Beginnings of Southern FoodFoodlore & More is a reader-supported publication. To receive new posts and support my work, consider becoming a free or…
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David S. Shields
ISSUE 76, OATS, Part 5: Oatmeal Triumphant
Oatmeal Triumphant The old Yankee wits could always find humor in oatmeal. “It always appears as if it had been chewed and then allowed a vacation. Oat…
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David S. Shields
ISSUE 76, OATS, Part 4: The Rise of Oatmeal Bread
The Rise of Oatmeal Bread In 1917 the United States restrained the consumption of wheat in conjunction with austerities connected with World War 1, a…
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David S. Shields
Foodlore & More
Foodlore & More
Welcome to the Foodlore & More newsletter written by David S. Shields. Each issue will have writings on ingredients, culinary history, the lives of chefs or histories of restaurants, and a historic recipe or menu with my commentary.

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