A chance encounter in the National Library of Australia’s digital archive holds clues about an 1843 cookbook published in Parramatta.
Cooking whole animal heads – their eyes staring back at me (accusingly? beseechingly?) as the pot bubbled away on the stove – was quite disarming.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
Recipe sharing is all the rage in the pandemic as in other times of turmoil. English cookbooks of the 16th and 17th centuries promised recipes for comfort with a dash of glamour.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Margaret Fulton built a long-lasting career on the provision of sound, trustworthy cookery advice.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
Research shows that cooking with your kids helps them try more foods, eat more healthily and waste less food. It also offers opportunities to practise math and bond as a family.