David Shields Posts - TopicsExpress

Tastes do change. Ive been puzzling about how certain old
Tastes do change. Ive been puzzling about how certain old varieties of pickled vegetable--pickled turnip greens, pickled baby guinea squash, pickled ...

Today I finished drafting a 16,000 word biography of Nat Fuller,
Today I finished drafting a 16,000 word biography of Nat Fuller, the African American caterer who was the renowned presiding genius of Charleston cuis...

PLANTATION DINNER IN 1851: While there is a surprising wealth of
PLANTATION DINNER IN 1851: While there is a surprising wealth of early information about breakfasts and dinners (not so much suppers) from the cities ...

Thank you friends for all you good wishes. 2014s birthday was
Thank you friends for all you good wishes. 2014s birthday was unusual in that I was alone until about 11:00 pm when Luci returned from New Haven with...

BACON AND GREENS George Bagby, the 19th-century professional
BACON AND GREENS George Bagby, the 19th-century professional Virginian, when meditating on the ingredients that made up an authentic child of the Old...

Extravaganza: Louisa’s scrapbook of treasured recipes. I
Extravaganza: Louisa’s scrapbook of treasured recipes. I own thousands of books. I’ve written about the history of the book. But there is one ...

This weekend at Hobcaw Barony outside of Georgetown SC I led a
This weekend at Hobcaw Barony outside of Georgetown SC I led a workshop on heritage foods for friends and board members of the College of Arts and Sci...

South Carolina Sorghum Boil 9-17-201 How its Done. Two weeks
South Carolina Sorghum Boil 9-17-201 How its Done. Two weeks ago we cut a stand of Honey Drip sorghum in a field in Hopkins, S. C. Since that tim...

Taste is the most potent talisman of culinary culture. But we
Taste is the most potent talisman of culinary culture. But we should recognize as well the place of tastelessness--taste neutrality--in food. Everyo...