Ann Arbor Cooks : Repast
Repast, a quarterly newsletter, is the official publication of the Culinary Historians of Ann Arbor. Besides announcements of future meetings and reports of past meetings, it contains feature articles, book reviews, a calendar of upcoming events of culinary interest, and special events.
Michigan Sesquicentennial Issue, Volume 1
Authentic Mexican with Rick Bayless. Cook’s Tour of England and France.
The Benevolent Bean, the Ancient Legume. American Indian Medicinal Plants.
Culinary Discoveries on the Greek Islands. Eat, Drink and Be Critical: Reviewing Restaurants.
The AGA, King of Stoves. The Rice Krispie Bar Story. Food Clichés that Snap, Crackle and Fizzle.
Four Generations of Great Lakes Fishing. Middle English Culinary Terms.
A Restaurateur in China. Guilin Cooking Lessons with Raquel Agranoff of Moveable Feast.
Indian Pudding: The American National Dish?
A Visit to Shaker Village in Pleasant Hill, Kentucky. Middle English Culinary Terms.
Remembrances of Tastes Past: Culinary Holiday Memoirs.
Homage to Anne Willan, Cookbook Author and Teacher. Tabasco Company Community Cookbook Awards.
Jello—Just for Kids? Food in Marco Polo’s Travels. Cookbook Collecting.
Food in Marco Polo’s Travels, part two. The History of Spices.
Turkish Cuisine. Food at the World’s Fair, Chicago 1893.
Gastronomic Humor – An Old Tradition. In the Abruzzi with Giuliano Bugialli. A Week of Eating in Morocco. Chicago Paletas.
Middle English Culinary Terms: Tarts. M & M’s, the Chicago Cabbie Haven. Monkey and Manicou in Grenada.
A Voice from Michigan’s Past. The Road to Battle Creek: Kellogg and Post.
How Italians Live So Cheaply. Market Snacks in Chicago.
America’s Charitable Cooks: Ohio’s Community Cookbooks. Sweet Smelling Saturdays: Fruitcakes.
No One Ever Called Her Mali: A Grandmother Remembered. Summer Kitchens. Exotic Catsups.
A Significant Exhibit: 200 Years of Cookbooks at Clements. A True History of True Popcorn.
The Schlesinger Library: A Cambridge Culinary Treasure. A Directory of Food & Beverage Museums.
Food Sources: A Family History. Cuisine in Northeast Brazil.
Chinese Shrimp and Fish Drying. An Early Russian Cookbook. Henry Supernaw: Lake Carrier Cook.
An Enticement: The Kitchen by Nicolas Freeling. Noel Riley Fitch’s Appetite for Life.
Stand Facing the Stove: Rombauer and Becker. Ties Between Irma Rombauer and Northern Michigan.
Doughnuts and the Salvation Army. Apple Boiling in the Shenandoah Valley.
A Shakespeare Holiday Feast. From Marjolaine to Camel’s Hump: Eateries In Old Detroit.
The Fact of a Corncob. Across Oceans: Butternut Squash Ravioli.
Traditional and Modern in Morocco: Huileries of Ouezzane. Morocco as a Culinary Bridge.
Out of Africa: Historic Soups and Stews from Nigeria. Oppression, Opportunity, and Slave Foodways. Oysters Rockefeller & the American Century.
Grandmother Rosa’s Goulash. Solid Russian Fare. Notes on the Foods of Romania. Sesquicentennial of the Irish Famine.
An American Century of Food. Why Hawaiians Eat Spam.
Maize in Colonial New England. Pigeon Pie at James’ Inn, Wisconsin.
Michigan Dairy Memories. Spies in the Pickle Dump. A Dust Bowl Homestead. Pulling Together in Depression-Era Indiana. Lauderdale County Tomato Festival.
Flavors of the Jewish Diaspora. Israeli Food Today. Pre-Expulsion Foods of Spain.
Gerber and the Industrialization of Baby Food. Milk Pasteurization and Food Irradiation. Frank Glazier: World Cookstove Magnate.
Komagata Dojo Restaurant of Japan Fresh from the Kitchens of Malabar. Two Firecrackers of the Far East.
Keeping Kosher on the Lower East Side. A Taste of the Tidewater South.
Food in the Lives of Southern Italian Immigrant Women in Chicago. Celebrating a Polish Christmas: Wigilia. Native American Cooking of the Great Lakes Region. Maple Sugar of the Ojibwa.
Snack on the History of Chinese Snacks. Chinese Ramen in Japan. From Ancient Biblical Lands to Modern Israel.
Congee Comfort. Tofu from China to America. Henry Ford Cranks Up the Soy Industry.
Paris and the Rise of Gastronomie. The French Chef Turns 90: Julia Child. The House that Nickels Built: Automat.
A Look Back at Two Decades of Culinary Exploration. CHAA 20th Anniversary.
Where Do Mexican Culinary Traditions Come From? Maize: Mexico’s Gift to the World. Variegated Landscape of Mexican Cuisine.
Discovering Escoffier and the Fundamentals of Cooking. Confessions of Cooking Student. Escoffier’s Kitchen Brigades.
Slicing Fish & Fowl in Medieval Japan. Stuffed, Studded, Encased: Filled Food. Menus from Patrick O’Brian’s Novels.
Muskrat and the Early French Settlers. A Dinner Tribute to James Beard. Giving the Potato Its Due.
Food in the Ancient Mediterranean 1: Feasting and Fasting in Classical Greece. Ancient Olympians. Milk Products in Ancient Israel. Food Stories from Greece and Rome.
Pure Food at the 1904 St. Louis World's Fair. Alimentary Nationalism in England. Liberation in the Latin American Kitchen. Yuan Mei: Collector of Recipes.
Food in the Ancient Mediterranean 2: Blended Cuisine in Ancient Rome. Liquamen and Other Fish Sauces. Roman Food Production in North Africa. Report on U.S. Presidential Meal.
Silk Road Adventures 1: Turkish Yufka and Its Offspring. Stalking Alliums Along the Silk Road. Report on Ancient Mediterranean Meal. Chicago Celebrates Oxford Encyclopedia.
American Ethnic Foodways: Acceptance of Greek Foods in America. Ethnic Foodways and Identity. Food Production by the Slaves at Monticello. Norwegian Krumkake.
Silk Road Adventures 2: Creating a Central Asian Cuisine for Uzbekistan. Kichri Quroot, Dish of Afghanistan. Review of Silk Road Cooking. Symposium Launches Longone Center.
Potent Potables: Great German Thirst. Early American Beer. Story of Champagne. Early History of American Wine. Absinthe, the Green Fairy.
The Art of the Table: An Elizabethan Casting Bottle. The Campbell Collection of Soup Tureens. Oneida Silverware. An Emphatically Unstylish Dinner, Circa 1850. Report on Silk Road Meal. Soul Food as Nutritional Sustenance.
European Baking in America: Jeffrey Hamelman's Earliest Baking. The Croissant. LeJeune's Bakery on Bayou Teche. Didier Rosada at Uptown Bakers. Bread is a Big Deal at Zingerman's. Knishes. American Kugel.
Foods of the New World: The Pineapple in Early America. The Pecan. The Rise and Fall of the Wild Turkey. Indian Pudding. The Peanut.
Preserving the Art of Handmade Cheeses: Dutch Farmstead Cheeses. Appalachian Goat Cheeses. Alpine Raclette. Fiscalini Farms. Vermont Cheddar. Point Reyes Blue. Michigan Cheeses. Report on Salad Feast.
Report on Gulf Coast meal; Children and Food: How to Feed a Victorian Baby; Children’s Culinary Ephemera; Historical Trends in Children’s Cookbooks; Sources and Uses of Children’s Cookbooks
Celebrate the Life of Alice Arndt; Foods of the American Heartland 1: Remnants of “Mushrat French” Cuisine in Monroe County, MI; Depression-Era Cooking on a German-American Farm in Michigan; Food Production on the Homeplaces of Appalachia
Karen Hess, 1918-2007; Foods of the American Heartland 2: Dutch Ovens; Gebhardt and La Choy, Making Ethnic Food Safe for Middle America; The Michigan Foodways Exhibit; Cuisines on Parade at the 2nd Longone Symposium
Historic Foodways of Virginia and the Carolinas: A Recipe from James Hemings at Monticello; Remembering Edna Lewis; Tracing Abby Fisher’s Roots to South Carolina; Brunswick Stew; Report on “Sandwiches from Around the World”
Food Festivals in Northwest Ohio; Bay Port, MI Fish Sandwich Festival; Prague, OK Kolache Festival; Grand Rapids, OH Apple Butter Fest; Kutztown, PA Folk Festival
What Exactly Is Native American Food?; Southwest Native Cuisine: Slice of the Past; Pacific Northwest Bounty: Foraging for Life; Tanka Bar: Traditional Wasna in a Modern Wrapper; Hannah Glasse and the English Fascination with World Foods
Evolution of Saudi Arabian Cuisine; Mansaf: Celebratory Bedouin Meal; Damascus Cuisine; Winds from the East; Book Review: Citrus a History; Two Gifts from Ancient America; Julia Child: A Life Worth Studying
Sweets from the Middle East (Part 1): Iraqi Cookie Kleicha and the Search for Identity; Baklava: A Quintessential Sweet from Turkey; Immigrant Foods in the Heartland
Sweets from the Middle East (Part 2): Halvah in Ottoman Turkey; Hindustani Sweetmeats; Luqmat al-Qādī; Report on Bistro Meal
Cereal Infractions: The True Inventor of Shredded Wheat; Excommunication of the Kelloggs; When the Quaker Reputation Took Its Lumps; “Big Inch” Yukon Land Premium; Was the Cream of Wheat Chef a Real Person?; When Ann Arbor Kids Became Guinea Pigs for General Mills
Fruits of the Earth: Feral Apple Trees of Ann Arbor; Apple Diversity: A Paradise Lost; History of Citrus Fruits; Domestication and Spread of Bananas; Mining the W.P.A. Records
Finnish- and Scandinavian-American Traditions: Swedish Coffee and Cookies; Egg Coffee and the Swedish-American Coffee Social; Norwegian Lutefisk and Lefsa; Christmas Foods Among the Danes; Around the Finnish Coffee Table; Finnish American Milk Products in the Northwoods; Report on German Meal
African-American Food History (Part 1): Carver’s Tuskegee Bulletins; Soul Food from Slavery to Sylvia’s; Paschal’s in Atlanta; Report on British Pub Meal; Book review on Madeira history
African-American Food History (Part 2): Africa’s Botanical Legacy; Okra Soup; What Early Dietary Studies of African Americans Tell Us About Soul Foods; Jewish Origins of Boston Baked Beans
Equipping the American Kitchen: Count Rumford’s Legacy; Detroit as Stove-Making Center; The Hoosier Kitchen Cabinet; S. Carolina Jonkonnu
To Bee or Not to Bee in Britain: Olde English Meads; Sugar’s Route to Medieval and Renaissance England; Sugar of Barbary for the Queen’s Realm; Subtleties and Entremets; The Middle English Term “Sotilté”; Cooking with Shakespeare; Persimmon Festival
Experiencing Russian Food: The Georgian Feast; Zakuski Report; Russian Potato Salad; Russian Food from a New York Childhood; Food Tour of St. Petersburg
Fresh Foods, Preserved Foods: Book review of Fresh: A Perishable History; Selections from the Clements Library Manuscripts; Ernest Schwaab’s The Secrets of Canning; Portable Soup and the Lewis & Clark Expedition
Civil War Sesquicentennial (Part 1), Dealing with Deprivation: Starving the South; Coffee Cravings Among the Troops; Coffee and its Substitutes in the Confederacy; Making Salt from Sea Water at Cape Fear; The Rise of Sorghum
Civil War Sesquicentennial (Part 2), The Home Front: Popular Dishes in the Union States; The Robert E. Lee Family Housekeeping Book; Foodways of Enslaved African Americans; Rice and the Lowcountry Homefront; Report on Route 66 Theme Meal