George W. Carver, “How to Make Sweet Potato: Flour, Starch, Sugar, Bread, & Mock Coconut”, 1918.

George W. Carver, “How to Make Sweet Potato: Flour, Starch, Sugar, Bread, & Mock Coconut”, 1918 was a cookbook for the American sweet potato.  George W. Carver was a food and agriculture researcher at the Tuskegee Institute, in Alabama in the first half of the twentieth century.  The sweet potato recipes in this bulletin are … Continue reading George W. Carver, “How to Make Sweet Potato: Flour, Starch, Sugar, Bread, & Mock Coconut”, 1918.

George W. Carver, “How to Grow the Tomato; and, 115 Ways to Prepare it for the Table”, 1918.

George W. Carver  George W. Carver, “How to Grow the Tomato; and, 115 Ways to Prepare it for the Table”, 1918 was a cookbook written for the gardener that cooks.  The tomato is a New World plant that was unknown to Europe before the discovery of America.  During the 1600’s Italy first developed the “marinara … Continue reading George W. Carver, “How to Grow the Tomato; and, 115 Ways to Prepare it for the Table”, 1918.

George W. Carver, “The Pickling and Curing of Meat in Hot Weather”, 1925.

George W. Carver, “The Pickling and Curing of Meat in Hot Weather”, 1925 was a cookbook on Southern style American recipes.  The cookbook contains a recipe for “Kentucky country ham” from Henry Clay.  The country ham shown in the picture, at the Kentucky State Fair sold for $ 2 million dollars. George W. Carver, “The … Continue reading George W. Carver, “The Pickling and Curing of Meat in Hot Weather”, 1925.

George W. Carver, “How to Grow the Peanut; and, 105 Ways of Preparing it for Human Consumption”, 1916.

  George W. Carver, “How to Grow the Peanut; and, 105 Ways of Preparing it for Human Consumption”, 1916.  The dish displayed is “Kung Pao Chicken and Peanuts”; 105 recipes for peanuts in George Washington Carver’s book was the reason for selecting this dish.  The “Peanut Belt” (shown in the map below) is only  thirteen … Continue reading George W. Carver, “How to Grow the Peanut; and, 105 Ways of Preparing it for Human Consumption”, 1916.

Marcus Gavius Apicius, “Apicius: Cookery and Dining in Imperial Rome”, First century AD.

  Marcus Garvius Apicius, “Apicius: Cookery and Dining in Imperial Rome”, First century AD. is among the oldest cookbooks in the world.  “Apicius Chicken and Veggies Bowl” is shown in the photograph above.  Elizabeth Andoh, “San Shoku Donduri (Three Color Rice Bowl) was the topic of an earlier blog post.  “Three Color Rice Bowl (三食そぼろ丼) … Continue reading Marcus Gavius Apicius, “Apicius: Cookery and Dining in Imperial Rome”, First century AD.