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 | 622 | Founded | 6 years ago | Last Issue | 7 days ago |
| Active | |||||
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davidsanfordshields.substack.comLatest Issues
ISSUE 109, SWEET THINGS, Part 1: Black Birch Syrup
Black Birch Syrup
Black birch, or cherry birch, grows over the Appalachian mountain chain from southern Maine to North Georgia. Once endangered because people overharvested it for methyl salicylate (wintergreen oil) to treat sores and ache...
ISSUE 108, PRESERVATION, Part 5: Drying Apples
Drying Apples
Sometimes technology threatens traditional ways of preparing food. The recent perfection of freeze drying has given rise to the ability to render any fruit or vegetable a crisp flavorful desiccated simulacrum of the fresh ori...
ISSUE 108, PRESERVATION, Part 4: Peach Leather
Peach Leather
Peach Leather
ISSUE 108, PRESERVATION, Part 3: Collared Beef
Collared Beef
Sometimes preservation meant expanding the number of days an item could stand without spoiling when refrigeration is not available. Corning meat or fish—that is salt curing or brining flesh—was an ancient method for prolongin...
ISSUE 108, PRESERVATION, Part 2: Potted Shrimp
Potted Shrimp
Potted Shrimp
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David S Shields saves flavors.
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