Foodlore & More

David S. Shields
Welcome to the Foodlore & More newsletter written by David S. Shields. Each issue will have writings on ingredients, culinary history, the lives of chefs or histories of restaurants, and a historic recipe or menu with my commentary.
Created 07 Jan 2021
200
Posts
251
Likes
21
Comments
0
Mentions
  • ISSUE 35, PIES, Part 6: Tomato Pie
    04 Oct 2021 • 1 min read
    Tomato Pie While southerners were the first North Americans to embrace the tomato as a culinary ingredient--baking it in casseroles, frying it, preserving it in sugar, pureeing it into soups, and rend...
  • ISSUE 35, PIES, Part 5: Corn Pie
    03 Oct 2021 • 2 min read • 1 0
    Corn Pie Using “green corn,” that is, kernels in the milk stage cut off the cob, or sweet corn at harvest time, corn pie became a standard home dish in the early 19th century, baking corn between two ...
  • ISSUE 35, PIES, Part 4: Sweet Potato
    02 Oct 2021 • < 1 min read • 1 1
    Pie Wars-Sweet Potato versus Pumpkin There was a moment early in the twentieth century—1904 or so—when canned pumpkin pie filling from the North and its distribution through southern groceries set off...
  • ISSUE 35, PIES, Part 3: Strawberry
    01 Oct 2021 • 2 min read • 1 0
    Strawberry Pie Strawberries inspired a particular fear for dieticians in pre-twentieth century America. These worrywart commentators on food thought dyspepsia was the quick road to the grave, and that...
  • ISSUE 35, PIES, Part 2: Pecan Pies
    29 Sep 2021 • 2 min read • 2 0
    Pecan Pies Southern Culinary history has to contend with more than the usual load of bs, as local boosters like to claim origins of dishes that go on the become icons of regional foodways. Pecan pies,...
  • ISSUE 35, PIES, Part 1: Damson Pie
    28 Sep 2021 • 2 min read • 3 0
    Damson Pie: myths made real For years one of the items in the top ten of my bucket list was to taste one of the South's legendary desserts, a pie made from the heirloom blue purple damson plum. I quot...
  • ISSUE 34, HOME BREW, Part 6: First Beer
    26 Sep 2021 • 2 min read • 1 0
    First Beer Sometime in 1967, when I was either 15 or 16 years old and playing keyboards in a Top 40 cover band in the Maryland suburbs of D.C. I drank my first beer, a Budweiser from a bandmates basem...
  • ISSUE 34, HOME BREW, Part 4: Corn Beer part 2
    24 Sep 2021 • < 1 min read • 1 0
    Corn Beer Part 2 I’m not talking about Peruvian Chicha or Tesguino from Mexico. Rather a home brew that became popular when sugar became cheap and plentiful in 1820s America. The recipe was simple: bo...
  • ISSUE 34, HOME BREW, Part 3: Corn Beer
    21 Sep 2021 • 1 min read • 1 0
    The first brewery in the South. Woe to any historian who is fixated on asserting priority. Brewing was a home craft in the English speaking world and many a 17th century household had vats dedicated t...
  • ISSUE 34, HOME BREW, Part 2: Rice Beer
    20 Sep 2021 • 4 min read • 2 2
    The Rage for Rice Beer On July 1, 1893, the Dispensary Law went into effect in South Carolina—the creation of agrarian governor Ben Tillman, who agitated the prohibitionist sentiments of upstate South...
  • View More on Substack »