4

Historic Gastronomy: the New Trend in Haute Cuisine

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

If you've had quite enough, thank you, of hi-tech food manipulation techniques and long for simpler, perhaps more barbaric times when you might drown sparrows in brandy to prepare it for roasting or order a Mexican chicken tamale from a NYC street vendor made with ground veal, meet your newest food trend obsession.

We ran across this Wall Street Journal article outlining chefs and restaurants around the world introducing new/old recipes to serve their guests like London's Mandarin Oriental in London, specializing in "dishes from Britain's past: Rice and Flesh (c. 1390), Savoury Porridge (c. 1660), Roast Marrowbone (c. 1720) and Spiced Pigeon (c. 1780)."

Historic is haute and seems to overlap appropriately on the current homesteading movement, but is it worth bringing the recipes back from the dead? Some say that the food can be quite bland but what a better way of traveling back in time than deciphering and creating dishes just as they were eaten years before our grandparents' generation.

Queens is home to Sarah Lohman, a historic gastronomist who blogs at Four Pounds Flour about historically interesting food discoveries to make personal connections and encourage others to try it in their own homes. She calls it "temporal fusion cuisine."

Do you have an affinity for old cookbooks/recipes? What do you think about this trend?

Editor's Note: We have corrected the original publication to reflect Sarah Lohman's hometown of Queens, not Brooklyn.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.