brioche
A recurring theme at this weekend’s Oxford Symposium on Food and Cookery was the way food words are passed off to other languages and acquire new meanings there. One of the more straightforward of...
View Articleno-knead bread
A couple of years ago, on November 8, 2006, an article in the New York Times on no-knead bread caused rippled around the food-blogging world. Esteemed cookbook author Mark Bittman adapted professional...
View Articlehad the biscuit
Despite my years in Canada, I can’t say I had encountered the phrase “had the biscuit” before today. As someone who is rather fond of biscuit-based phrases – something else I don’t think I so clearly...
View Articlezwieback/zweiback
Earlier this year, I annotated a series of historical recipes for Viewpoint, the newsletter of the British Society for the History of Science. Someone wrote in to observe I had misspelled “zweiback” in...
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