Historical Foodways
Juneisy HawkinsA publication at the intersection of food, history, and culture.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 46 |
| Subscribers | Read | historicalfoodways.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Conquering the White House Cook Book’s Huckleberry Cake
Historical Foodways is a reader-supported publication.
The White House Cook Book and The Struggles of Making Historical Recipes
Right now seems like a grim time to make a recipe from, or talk about, The White House Cook Book, given the even more grim reality of the current White House, but, in the words of Margaret Atwood, “nolite te bastardes carborundorum.” Don’t ...
Restaurants and Foodways: 2024 News
Happy New Year!
Macaroni Crème Gratin aux Truffes: Auguste Escoffier’s Truffled Mac and Cheese
After going down the truffled turkey rabbit hole, I realized I certainly can’t afford to make it – and I don’t suppose any of you want to crowdfund that experiment – but it did pique my interest.
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Authors
The writers behind this newsletter.
I'm a food historian, PhD in history, and currently in culinary school. I spend a lot of time cooking, thinking about food, reading about food, writing about food, & thinking about food's place in history and society at large. I'm also always hungry.
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