A Brief History of Food

A Brief History of Food I am a retired cook, cookbook author, and food journalist with a degree in anthropology.

Not food history, but instead a good chuckle.
06/04/2023

Not food history, but instead a good chuckle.

This is going too far.

05/28/2023

I was so surprised and pleased today when I saw that I have readers not only in the United States, but two other countries besides. Thank you readers!

My latest article is now up on Substack. The History of Cheesecake.
05/28/2023

My latest article is now up on Substack. The History of Cheesecake.

History of Food explores the origins of food and beverages. Find out how they came to the American table. Click to read History of Food, by Barbara Hille, a Substack publication. Launched 4 months ago.

05/09/2023

I am working on my next article. I will let you know when it posts. Check back to find out what cheesecake and placenta have in common.

A shout out to the photographer of my cover photo.
03/21/2023

A shout out to the photographer of my cover photo.

Guarda 31 delle migliori foto, immagini e wallpaper di Lukas Blazek su Unsplash.

03/21/2023

At last! I am over my writer's block. My upcoming article will be published on Substack soon. It addresses the cuisine during the Great Depression. Some of it has carried over in one form or another to our modern day dinner tables.

St. Patrick's Day is behind us, but it is always the right time to enjoy a pint of Guiness in either a glass or in a bro...
03/19/2023

St. Patrick's Day is behind us, but it is always the right time to enjoy a pint of Guiness in either a glass or in a brownie. I came across this gem of a recipe in Margaret M. Johnson's cookbook, "The New Irish Table." Sorry no photo of the ones I baked. As soon as I cut them, Ron and I had to get some in our bellies!

Grace Neill's Chocolate and Guiness Brownies

4 eggs
3/2 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup cocoa
1 1/4 cups Guiness stout
Confectioner's sugar for dusting

Preheat oven to 375 degrees F. Butter an 8-by-8 inch square pan.

In an electric mixer, combine the eggs and superfine sugar. Beat until light and fluffy.

In a medium saucepan, over medium heat melt the butter, bittersweet chocolate, and white chocolate, stirring until smooth.

Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guiness.

Pour into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from oven and let cool on a wire rack. To serve, dust the cake with confectioner's sugar and cut into squares.

Serves 8-10

Notes, in no particular order:

I used large eggs.
I used semisweet chocolate instead of bittersweet because it is what I had on hand.
I melted the chocolate and butter in the microwave.
I used regular white sugar rather than superfine.
Cadbury baking cocoa is outstanding in this recipe! You can purchase it here: https://www.chippysomaha.com/
I sprayed the baking pan with cooking spray and did not flour it.

Nebraska's only British Market & Bakery. Chippy's Omaha includes a full range of British food, drinks, products, gifts, souvenirs, & baked goods.

I don't know what this is, and I don't think I want to.
03/16/2023

I don't know what this is, and I don't think I want to.

An Alabama delicacy

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Fremont, NE

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