Comments on: Dining a la mode

By: Add one tablespoon | The Cook and the Curator | Sydney Living Museums

Add one tablespoon | The Cook and the Curator | Sydney Living Museums — Mon, 07 May 2018 00:31:30 +0000

[…] of each setting. Though used for the soup that was served at or close to the beginning of an A la Francaise or Russe dinner, this is not the spoon that most Western diners would recognise today as a […]

By: What shall we have for dinner? | The Cook and the Curator | Sydney Living Museums

Thu, 15 Jun 2017 00:01:09 +0000

[…] menus is ‘a la Francaise‘ which we have written about on this blog in the past – here, here, and here for […]

By: Thatched house pie | The Cook and the Curator | Sydney Living Museums

Thatched house pie | The Cook and the Curator | Sydney Living Museums — Wed, 10 Feb 2016 23:01:18 +0000

[…] a great line, a reminder that dishes were never chosen in isolation but selected to be part of an ordered arrangement and sequence as ‘the Curator’ has explored in the past. This manuscript version does add that any […]

By: Gary Crockett

Gary Crockett — Thu, 13 Jun 2013 10:27:00 +0000

Taking on board all that useful nose-blowing, mucus snuffling, honking and hawking advice… another great post from Mr Fork.