My research goal this year
has been to find and make authentic recipes from each of my genealogical culture groups, focusing on the time period in which they show up on my family tree.
Here's the genealogical timeline I've been working with:
- American: from the early 1600s (New England) to present (Midwest,
except me who's been in the Southeast for decades.)
- Native American: 1600s
- Irish: 1800s
- German: 1400s to 1700s (I learned this year about this one)
- English: 1200s to 1500s
- Norman: 1000s to 1100s
- Viking: 700s to 900s
- Saxon: 400s to 1000s
- Celtic: Between 600 to 450 BC up through 400s AD
My research for this project focused on the regions of these peoples and the foods they ate. In planning the meals, I looked for traditional regional recipes. My goal was to use as many original ingredients and I could source, with an emphasis on ingredients that I can grow too. My cooking methods are modern slow-cooking ones.
Thanks to the internet, I've been able to find quite a few recipes from the time periods I'm looking at. When I couldn't, I had to settle for modern but regionally traditional recipes.
I tried to choose recipes that focus on ingredients that can also be grown in my part of the world. But for the sake of authentic flavor, I was willing to buy additional ingredients as well. Even so, there were some things that I couldn't find at my local grocery stores. For these, I made reasonable substitutions.
This project appealed to several of my interests: genealogy, cooking, cultural studies, and lifestyles that have a stronger relationship with nature than with technology. One happy lesson has been combining available foods in new-to-me ways, such as blueberries in stew and using cream in sauces and gravies.
Anyway, my plan is to publish one "Cuisine of My Ancestors" post every 3 or 4 days or so until around Christmas. I hope you enjoy them.
Sounds like you've really enjoyed all the discoveries you've made!
ReplyDeleteDaisy, every year I try to have some kind of extensive research project. This one's been a lot of fun. And I've learned some interesting things, including new food combinations and flavors.
DeleteBy coincidence, yesterday's episode of CBS Sunday Morning had a feature on a fellow who is eating like the various presidents through time. I found that segment to be quite fascinating and was amazed at some of the recipes that are no longer consumed, at least to my knowledge, that were eaten not that terribly long ago. So I can't wait to see what your recipes turn up to be.
ReplyDeleteEd, thanks! That is indeed interesting. It is amazing how trendy food is and how easy it is to forget even good recipes. Digging them up again is like finding a gold mine.
DeleteI seen one where one of the presidents favorite food was Cottage cheese and ketchup. And the ultra well done steak. Mr O
DeleteKetchup and cottage cheese? That's a far cry fro m cottage cheese and pineapple. :)
DeleteI remember this from last year! Looking forward to this year!
ReplyDeleteIf anyone is on the Socials or The Tube of You, Eats History is a really interesting channel where the author remakes recipes from all eras of history based on the documentation we have.
Thanks TB! The YT historical cooking channels are really interesting. I've sourced a lot of information and recipes from many of them. Even without recipes it's helpful to see what the dish looks like in the various stages of preparation.
DeleteSome of my people came from Central Europe and my dad would buy a jar of pickled herring about once every five years.
ReplyDeleteCuriosity piqued, I did some noodling around and found out that herring had a VERY long history and was the fish-of-necessity before ship-building progressed to the level where fishermen could pursue cod off-shore.
The following e-book has essays/papers about historic foods that have fallen by the wayside. One of the papers is about herring.
https://play.google.com/books/reader?id=XR9YIaG0kIcC&pg=GBS.PA11&hl=en
Joe, what an interesting book. I've never tried herring (pickled or otherwise) but it seems that there was quite an industry built around it at one time. And I now know that kippers are smoked herrings! I wonder if the modern pickled version does it justice.
DeleteNote: Essay on herring starts on page 37 of the ebook.
ReplyDeleteFood history is definitely fascinating. My younger years I was a chef. Just the change in location can change a dish quite a bit. Also if I was born back then I would have been a Viking or Barbarion. When I move to the next life I want a Viking funeral with my ashes. Put them in a small wooden boat and send them out to sea on fire. This is a really cool research project thank you.
ReplyDeleteMr. O, having some Viking in my lines, I can appreciate that! Interesting that you were once a chef. Food is fascinating from so many angles. This has definitely been a worthwhile research (and cooking) project.
DeleteWhat a fun idea, Leigh! I look forward to reading your recipes and stories.
ReplyDeleteThank you Louse! I hope others find this as interesting as I have.
DeleteThanks very much for the book recommendation. I took it out of the library sounded interesting only to find that it was about the area I live in, I am about 5 miles from Prittlewell. Incidentally the grave of a Saxon prince was found about 10 years ago, he was buried with grave goods including his shield.
ReplyDeleteChris
Chris, I would so love to be able to visit the places of my ancestors. The archaeological finds are especially interesting. So much historical information that we're on the verge of losing. How lucky to live so close to it.
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