Foodlore & More
David S. ShieldsWelcome 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.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 618 | Founded | 5 years ago | Last Issue | 4 days ago |
| Active | |||||
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davidsanfordshields.substack.comLatest Issues
ISSUE 108, PRESERVATION, Part 2: Potted Shrimp
Potted Shrimp
Potted Shrimp
ISSUE 108, PRESERVATION, Part 1: Portable Soup
Portable Soup
Foodlore & More is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
The bouillon cube has been a fixture of international cuisine for over a century now....
ISSUE 107, CHEFS PRODUCING PRODUCTS, Part 4: Tony Faust's Luxury Foods
Tony Faust’s Luxury Food’s
No single chef dominated an American major city’s culinary scene like Anthony Faust did St. Louis from the 1870s to 1900. Faust’s Oyster House and Restaurant) on the corner of Fifth (Broadway) and Elm was a natio...
ISSUE 107, CHEFS PRODUCING PRODUCTS, Part 3, Louis Sherry-Good Times & Ice Cream
Louis Sherry, Good Times and Ice Cream
Louis Sherry, Good Times and Ice Cream
ISSUE 107, CHEFS PRODUCING PRODUCTS, Part 2: Thomas Downing's Pickled Oysters
Thomas Downing’s Pickled Oysters
Foodlore & More is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
When the mulatto freedman Thomas Downing settled in Manhattan in 18...
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David S Shields saves flavors.
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