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Old 04-07-2005, 01:31 PM   #11
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Correct Eric, it is a method of cooking, not a cooking device. That is where most people need to understand the difference.
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Old 04-07-2005, 01:39 PM   #12
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Quote:
Originally Posted by Rainee
Correct Eric, it is a method of cooking, not a cooking device. That is where most people need to understand the difference.
I just moved and I don't even have a grill

What a bummer. At least, the park only about 100' away has about 4 brand new grills.
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Old 04-07-2005, 01:59 PM   #13
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Be thankful you live in a part of Ca that will allow you to grill.
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Old 04-08-2005, 05:58 AM   #14
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Originally Posted by eric
I usually do a little food history when I'm teaching. I mention to people very small tidbits of information that we forget. All this technology and we forget our basic history.
For example:
potatoes never existed in Europe until the discovery of the Americas
Chiles never made it to Asia until Americas was discovered
A lot of the popular spices we used today, we think as very America originated in the Orient and Middle East.

I used to have a book, but I think it is lost called "The History of Food". Pretty good reading.
Harrold McGee's books also has some good food history in them.
Hi, Eric. Yes, I include a little history in my daily teaching. The book you are referring to is Reay Tannahill's "Food in History." An excellent book. I look through it yearly. In my book I refer to the early New Orleans food traditions and some of the characters. I try to show where the great new chefs in New Orleans drew their inspiration from.
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Old 04-08-2005, 06:27 AM   #15
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A really good book on Scots cooking is 'The Scots Kitchen' by F Marian McNeill. I have my Granny's copy, a first edition printed in 1929 and another copy which I now use to give the old warhorse edition a rest!

It has lots of fascinating information about the history and culture of Scottish cookery. I love it! Marian McN was an historian, who happened to be really interested in cookery.

http://www.interlinkbooks.com/BooksS/Scots_Kitchen.html
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