The constant presence of the male chef on food-related TV shows and the rising number of books, magazines and blogs about men’s cooking seems to indicate a growing enthusiasm for cooking among men. Indeed, American men are spending about twice as much time in the kitchen compared to the 1960s.
The sharing of recipes is not only through cookbooks, television and the web but also on the radio. Contemporary radio shows, such as American Public Media’s “The Splendid Table” hosted by Lynne Rossetto Kasper, have been continuing the art of recipe telling on the airwaves since the early 20th century. In fact, the glory days of radio homemaking began in the 1920s, increased in popularity during the Depression years and lasted up until the 1960s when television took the scene. Providing a community for the radio homemaker were women such as Evelyn Corrie Birkby, of Sidney, Iowa, who chatted about domestic life, sharing best recipes and cooking tricks.
The aroma of boiling molasses, the dust of corn shucking and the twanging sounds of banjos will fill Dudley Farm Historic State Park’s biggest event of the year Saturday.
Before you go home for Thanksgiving to see your (hopefully not bickering) family, the best way to pre-celebrate is by having Friendsgiving with your (again, hopefully not bickering) friend family in your dorm. I mean, you’ve probably seen these people naked in those (awful) communal showers. The least you can do is share a dinner.
Thanksgiving is a celebration usually composed of food (turkey, of course), family (and friends — inclusivity is one of Thanksgiving’s beauties) and football (yes, we’re in the South). Gathering around the TV, Thanksgiving revelers let the food digest before the slicing of pie(s).
In a time when many of us are turning to online recipes for instruction, how is it that heavy, richly illustrated cookbooks (unwieldy for practical use in the kitchen) are being released in a steady stream? Are cookbooks becoming more of an art piece than an instructional book? Are they resting on the coffee table more than on the kitchen counter?
Daily Green, a healthy fast food option in downtown Gainesville, will soon offer online ordering and drive-thru pick up.
A cookbook can be considered an autobiography.
A locally owned Gainesville grocery store is celebrating its 63rd Anniversary Fall Food Festival on Saturday.
The fall music festival season is kicking off strong in Central Florida in the coming weeks, and the small town of Waldo is once again bringing back bluegrass.
Now is the time to start preparing for the holidays ahead. No, we don’t mean shopping or menu planning, which are good ideas by the way, but preparing for the social events ahead. Ways to fine-tune your social etiquette are to know how to give good toasts, a universal practice of honoring a person or occasion with an expression of goodwill and a drink. The holidays present many opportunities to give toasts with gatherings of friends and family ahead, including parties, winter weddings and graduations.
Wizard-themed drinks are whizzing into UF’s Starbucks this month.
Ever been bewildered by the multitude of forks, knives and spoons jostling for space at a formal dinner table? Which to use? When? And how did they get there, anyway?
When the first Original Gainesville Food Truck Rally opened one Saturday in January 2013, thousands of people lined up to sample food from six local food trucks.
Eating, like cooking, is an outlet for creativity and manipulation. Take Oreos, for instance. Do you eat the frosting first and save the chocolate wafers for last? Do you carefully take apart the cookie to separate the filling and then scrape it off with your teeth? Or do you chomp through the whole cookie?
A retired Mennonite is not who you would expect to plan and participate in demonstrations against corporate giants like Publix. But Gainesville’s Richard MacMaster has the photos to prove it.
Within the last 20 years, there has been an international boom in TV channels devoted exclusively to food and cooking, including Cuisine TV in France and the Food Network and Cooking Channel in the U.S.
Gluten-free eating has become synonymous with guilt-free eating, though that may not actually be the case.
"The Greenes always request for small slices. You can ask them if they would like just a little more, or if they are sure they are full, and they always express with certainty, ‘I really only want a tiny slice.’
Cookbooks contain more than directions for food preparation. They are like a “magician’s hat: one can get more out of them than they seem to contain,” or so muses culinary historian Barbara Wheaton.
Solutions by The State News
