The Sifter isn’t a collection of recipes, or a repository of entire texts. Instead, it’s a multilingual database, currently 130,000-items strong, of the ingredients, techniques, authors, and section titles included in more than 5,000 European and U.S. cookbooks. It provides a bird’s-eye view of long-term trends in European and American cuisines, from shifting trade routes and dining habits to culinary fads. Search “cupcakes,” for example, and you’ll find the term may have first popped up in Mrs. Putnam’s Receipt Book And Young Housekeeper’s Assistant, a guide for ladies running middle-class households in the 1850s. Search “peacock” and you’ll find the bird’s meat was sometimes eaten from the 1400s to the 1700s in courtly England.
what, its just metadata not recipes. wtf!
A lot of good this does me now. A peahen and peacock were in our yard last week and walked within one foot of me as they made their way down the driveway. I probably could have bagged one of them barehanded.
im tired of these peacock showoffs. dial it down a notch, dude.
And I know all there is to know about catching large mouth bass
this is a history of Jewish cooking with recipes. I heard the author on a radio food interview show.
weird that all the recipes call for the ingredients to be cut in half.
The food here is terrible. Yes, and the portions are so small.