There’s no need for long introductions when it comes to Business Librarian Becky Diamond (BLD), accomplished author and productive blogger. However, Books We Read (BWR) took the opportunity to get to know her work a bit more on the occasion that Becky will manage the day-to-day responsibilities for Books We Read, along with our social … Read More
For many Americans, cookies, cakes and pies are the desserts most often associated with Christmas. But if we traveled back in time to the Victorian era, it was plum pudding that was the highlight of the holiday feast. Even the poor Cratchit family in the Dickens’ classic A Christmas Carol had one on their holiday table. … Read More
“Feel like rearranging the deck chairs?” we used to ask in my library when we saw the writing on the wall about its sad demise. It was around that time that I received this wonderful cookbook called Last Dinner on the Titanic: Menus and Recipes from the Great Liner as a gift. To begin with, I … Read More
I’ve been reading American Cuisine: And How it Got This Way by Paul Freedman. It delves into the history of “American” cuisine and how it was shaped by the country’s history. As can be imagined, there are many factors involved in this evolution, from the various cultures and backgrounds that are the heart of America’s … Read More
“Food fiction” is a broad genre that can include nuances of other categories such as humor, mystery, romance, history, self-reflection, etc. The list is endless. As a foodie, I’m always interested to see how an author can weave food or cooking into a fictional narrative. Sometimes it can be subtle touches, such as the celebrity … Read More
I love the spicy-sweet aroma of gingerbread baking in the oven. It permeates the whole house and lingers pleasantly afterwards, marking the arrival of the holiday season with its delicious scent. For me, it truly doesn’t feel like Christmas has arrived until I have made my gingerbread house. My aunt and I started making gingerbread … Read More
When we bite into an apple or enjoy a dish of decadent vanilla ice cream, we’re typically not thinking about the backstories of these foods. We choose them for sustenance or simply because they taste delicious. But there is more than just nutrition and flavor behind many of the things we eat. As a food … Read More
In addition to my position at Rutgers as a part-time business librarian, I am also a food writer and historian. While the vocations might not seem connected, they really do work well in tandem. The database-searching proficiency I gleaned through my M.L.S. (Rutgers, 1997) combined with many years working in corporate libraries allows me to … Read More
“Not all our food history is set down in cookbooks” (James Beard, American Cookery) The backbone of American cookery rests squarely on the shoulders of the late, great James Beard. A culinary arts foundation that recognizes chefs, restaurateurs, authors and journalists with prestigious awards is named in his honor. His life and experiences are extremely … Read More