tag:blogger.com,1999:blog-1030220433025894048.post5734198654032628731..comments2023-11-03T08:02:25.369-04:00Comments on AmericanScience: A Team Blog: Food & History of ScienceDavid Roth Singermanhttp://www.blogger.com/profile/12841041983824755867noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1030220433025894048.post-59998218613614281342011-03-15T15:55:05.829-04:002011-03-15T15:55:05.829-04:00Oh dear me. And here I've been trying to keep ...Oh dear me. And here I've been trying to keep my lives as a <a href="http://dorisandjillycook.com" rel="nofollow">canning blogger</a> and a historian of science separate. To make a long story short, you can't get botulism from acidic foods, which makes most chutneys very safe. I say this with all the authority invested in me as a founding member of the Canvolution (that is, not very much).Audra Wolfenoreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-57936875463556395482011-02-27T19:07:33.293-05:002011-02-27T19:07:33.293-05:00Lukas: Turns out, that is also a question that I h...Lukas: Turns out, that is also a question that I have! In fact, although I’m now writing more about industrially-canned food than about home-canned food, this new upsurge in canning activity (my own included!) was totally one of the things that inspired my initial dissertation ideas. (I wrote a little about this in the first page of my proposal, which you can read <a href="http://madisoninjune.blogspot.com/2010/11/digging-through-archives.html" rel="nofollow">here</a>). In my project, I’m still stuck in the early twentieth century and thus haven’t given as much thought to the current picture as I will be doing later (as my last chapter will likely follow canned food into the twenty-first century), but I definitely think that the locavore movement and a renewed emphasis on seasonality, along with a desire to be self-sufficient (in the wake of impending disaster—climate-based or otherwise), go a long way in explaining this “Canvolution” (cheesy, I know, but I guess that’s what <a href="www.canningacrossamerica.com/" rel="nofollow">some people</a> are calling it.) In any case, I’m all for nostalgia… (maybe we should have a canning workshop at the next HSS?!)Anonymoushttps://www.blogger.com/profile/18445688693296690667noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-82581193915315149292011-02-26T10:40:47.688-05:002011-02-26T10:40:47.688-05:00Thanks, AZ! Your comment reminds me of a question...Thanks, AZ! Your comment reminds me of a question I have: Is it just me or has home canning made a serious comeback in the last five years or so? Now when you go into a kitchen store, or often even just a hardware store, they put a canning kit front and center. I certainly don't want to cast aspersions on the practice. On the contrary, I think it's a great thing. I am just wondering if you have any idea what precipitated the trend. Is it just a outgrowth of the larger locavore movement, or is there more going on? (Nostalgia, perhaps? Although I guess that might be in part responsible for the growing interest in locally sourced food as well.)Lukashttps://www.blogger.com/profile/05686764806913124506noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-34283244868783202442011-02-25T00:50:28.661-05:002011-02-25T00:50:28.661-05:00I love this post! Lukas, I've often considered...I love this post! Lukas, I've often considered the same switch in priorities--my compromise is writing about food history and dreaming of my future cafe. There are lots of canned food recipes that I come across that I would emulate if it weren't for those evocative descriptions of botulism poisoning that I also often come across. Doesn't sound like a pleasant way to go... I'll stick with the USDA guidelines for now. Ooh, but a guy in our department did bring Perfection Salad (as described by Laura Shapiro) to a holiday party. Nothin' like Jello molds.Anonymoushttps://www.blogger.com/profile/18445688693296690667noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-84929091614222514042011-02-24T10:44:46.613-05:002011-02-24T10:44:46.613-05:00OK! The images are here, here, and here.OK! The images are <a href="http://www.life.com/image/72400635" rel="nofollow">here</a>, <a href="http://www.life.com/image/72400630" rel="nofollow">here</a>, and <a href="http://www.life.com/image/7240063610" rel="nofollow">here</a>.Meganhttps://www.blogger.com/profile/14981046524698212752noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-71881442983861076832011-02-24T10:27:07.342-05:002011-02-24T10:27:07.342-05:00BTW, dumb question, but I can't seem to hyperl...BTW, dumb question, but I can't seem to hyperlink any text. No option when right-clicking. Anyone know how in Safari?Meganhttps://www.blogger.com/profile/14981046524698212752noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-71393384274163804122011-02-24T10:25:14.165-05:002011-02-24T10:25:14.165-05:00One of the actors in my dissertation was quite a f...One of the actors in my dissertation was quite a foodie: Thomas Barbour, director the the MCZ, and a herpetologist who worked especially in in the Caribbean. I've not tried to emulate him, as his epicurean adventures included sea turtle eggs and manatee steaks. (He was also a big advocate of conservation in Florida!) <br /><br />There are images from Life of him serving up turtle soup under a photo of Agassiz: http://www.life.com/image/72400635 <br />And having lunch with colleagues at the "eateria" he set up in his MCZ office: http://www.life.com/image/72400630 http://www.life.com/image/7240063610. <br /><br />No recipes... though I think he describes how to make some tropical drinks in his book on Cuba.Meganhttps://www.blogger.com/profile/14981046524698212752noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-15533778775565253422011-02-24T09:06:49.114-05:002011-02-24T09:06:49.114-05:00Ah, yes, Harold McGee: truly a classic of it's...Ah, yes, Harold McGee: truly a classic of it's time! Well, if you want to share cookbook tips, I would totally (totally!) recommend Marcella Hazan's <a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X/ref=sr_1_1?ie=UTF8&s=books&qid=1298556284&sr=1-1" rel="nofollow">Essentials of Classic Italian Cooking</a> -- both for the recipes and for the author's fantastically pedantic tone throughout! No connection to science, per se, but definitely worth purchasing.Lukashttps://www.blogger.com/profile/05686764806913124506noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-91050036599316224892011-02-24T09:01:01.270-05:002011-02-24T09:01:01.270-05:00And then of course there's this, which we have...And then of course there's <a href="http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?s=books&ie=UTF8&qid=1298555882&sr=1-1" rel="nofollow">this</a>, which we have in our kitchen and which at least pretends to do it differently - <i>and</i> it's history and science (at least ostensibly) rolled into one.Hankhttps://www.blogger.com/profile/02841787256060612291noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-29737804093700738762011-02-24T09:00:02.701-05:002011-02-24T09:00:02.701-05:00Ah, yes, of course it would be the Darwins! I myse...Ah, yes, of course it would be the Darwins! I myself have been thinking of getting a copy <a href="http://www.amazon.com/97-Orchard-Immigrant-Families-Tenement/dp/0061288500/ref=pd_sim_b_1" rel="nofollow">this</a> recent book, which chronicles the lives of four immigrant families via their eating habits in a tenement house around the turn of the century in New York's Lower East Side.Lukashttps://www.blogger.com/profile/05686764806913124506noreply@blogger.comtag:blogger.com,1999:blog-1030220433025894048.post-15666005885125275192011-02-24T08:15:55.253-05:002011-02-24T08:15:55.253-05:00I've heard from a few historians of science th...I've heard from a few historians of science that <a href="http://www.amazon.com/Mrs-Charles-Darwins-Recipe-Book/dp/0980155738" rel="nofollow">this</a> has proven a fun, if hit-or-miss, enterprise in this regard. <br /><br />You'll also take pride/be shocked at the author of the preface - I wonder if she's gone further into Emma's larder?Hankhttps://www.blogger.com/profile/02841787256060612291noreply@blogger.com