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Showing posts from May, 2015

History of Brunch

My good friend and colleague Kellen Backer has a fascinating new pictorial essay up on Refinery29 about the History of Brunch! Check it out!

You'll see examples of brunch menus and photographs from across the century, along with historical commentary about the social place of women in each of these eras. And even a glimpse of the [bleak] future:

1930s
Menu: Tomato & Clam Juice Mocktail, Anchovy & Chutney Rolls, Black Bean Soup, Sautéed Kidneys, Indian Rice & Minced Celery, Fresh Fruits With Kirsch, Egg & Mayo Aspic*, Coffee

1960s
Menu: Bloody Mary, Eggs In Ham Cups, Fried Apples, Jell-O Mold.     

1980s
Menu: Creamy Scrambled Eggs In Baked-Potato Boats, Pineapple Shell, Champagne, Coffee.

2115
Menu: Nutrient-Rich Sludge, Petri-Dish Protein, Freeze-Dried Fruits, Water. 


Fruit Salsa with Cinnamon Chips

Image
A recipe from a recent class I taught for the Cowboy Cooking School at Oklahoma State University (see blog post here):



Savory Vegetable Bread Pudding

Image
A recipe from a recent class I taught for the Cowboy Cooking School at Oklahoma State University (see blog post here):