The Ancestors' Apron
George Spec (Crum)
In 1853, crispiness was a distant dream for potato lovers. At Moon's Lake House in Saratoga Springs, New York, wealthy patrons routinely complained about thick, soggy French fries. It took...
George Spec (Crum)
In 1853, crispiness was a distant dream for potato lovers. At Moon's Lake House in Saratoga Springs, New York, wealthy patrons routinely complained about thick, soggy French fries. It took...
Hercules Posey
In the late 18th century, the sophisticated standards of elite presidential hospitality were completely disconnected from the standard American colonial diet. It took an enslaved man, brought to Philadelphia by...
Hercules Posey
In the late 18th century, the sophisticated standards of elite presidential hospitality were completely disconnected from the standard American colonial diet. It took an enslaved man, brought to Philadelphia by...
Helen Turner
In the late 20th and early 21st centuries, while industrial modernization increasingly replaced traditional live-fire methods with commercial gas and electric automation, a fierce preservationist held her ground in West...
Helen Turner
In the late 20th and early 21st centuries, while industrial modernization increasingly replaced traditional live-fire methods with commercial gas and electric automation, a fierce preservationist held her ground in West...
Augustus Jackson
In the 1830s, ice cream was a fragile, expensive luxury reserved primarily for the wealthy elite. Early confectioners had struggled for decades to find a way to efficiently manufacture and...
Augustus Jackson
In the 1830s, ice cream was a fragile, expensive luxury reserved primarily for the wealthy elite. Early confectioners had struggled for decades to find a way to efficiently manufacture and...
James Hemings
In the late 18th century, the sophisticated chemistry of French haute cuisine was completely disconnected from the American colonial diet. It took an enslaved man, brought to Paris by Thomas...
James Hemings
In the late 18th century, the sophisticated chemistry of French haute cuisine was completely disconnected from the American colonial diet. It took an enslaved man, brought to Paris by Thomas...
Henry Perry
In the early 20th century, the soul of Southern wood-smoke cooking was widely decentralized, waiting for a definitive anchor in the growing American Midwest. It took an entrepreneurial Black pitmaster,...
Henry Perry
In the early 20th century, the soul of Southern wood-smoke cooking was widely decentralized, waiting for a definitive anchor in the growing American Midwest. It took an entrepreneurial Black pitmaster,...