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The Old Foodie · 1Y ago

Taking a Break.

My Dear and Loyal Readers,After over ten years of five-times a week posting to this blog, this Old Foodie has decided to take a break.I will be back .....
The Old Foodie · 1Y ago

Things to do with Grapes.

As I mentioned yesterday, the part of south-east Queensland where I am spending a couple of days is an increasingly important wine-producing region. Not all of the grapes grown are for wine ...
The Old Foodie · 1Y ago

Things to do with Apples.

I am spending a couple of days in a lovely little cabin in the bush just outside Stanthorpe, in south-east Queensland. The region is known as the Granite Belt, from its spectacular rocky out...
The Old Foodie · 1Y ago

A Banquet of Unfired Food (1909)

It was impossible to resist going back to our source of a few days ago for some more blog fodder. How could I resist a title like Unfired Foods and Hygienic Dietetics for Prophylactic Feedin...
The Old Foodie · 1Y ago

Feasting like an Irish Chieftain.

It seems like a long time since I discussed an old food word. I have found a beauty for you – and am only too sorry that I did not discover it in time for St. Patrick’s Day.The word is coshe...
The Old Foodie · 1Y ago

The Ancient Easter Tradition of Sugar-Cupping.

I have discovered another ancient English Easter food custom that I want to share with you today. It seems to be localized to a small area in Derbyshire, and according to the following artic...
The Old Foodie · 1Y ago

Fig-Sue for Good Friday.

I came across a charming – but sadly, now defunct – Good Friday food tradition recently, and wanted to share it with you today.My source was The Remains of John Briggs (1825), in the chapter...
The Old Foodie · 1Y ago

The Essence of All Easter Dinner Menus (1898): Part III.

Today we finally discover the components of the composite Easter Dinner Menu discussed in the posts of the previous two days. As you will remember, it is a construct of the work of the edito...
The Old Foodie · 1Y ago

The Essence of All Easter Dinner Menus (1898): Part II.

The Essence of All Easter Dinner Menus (1898): Part II.Today I continue the story I began yesterday, which was an article in The Hotel Monthly (Vol. 6; Chicago in 1898).  You will remember t...
The Old Foodie · 1Y ago

The Essence of All Easter Dinner Menus (1898): Part I.

The Essence of All Easter Dinner Menus (1898): Part I.An edition of The Hotel Monthly(Vol. 6) which was published in Chicago in 1898 included a most interesting analysis of menu items at Eas...