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Vegetables will save us all!

“Vegetables are really great!” declares this 1969 cookbook from Vermont. Written in a style that exaggerates its “country qualities,” it also sought to revive home cooking and show how easy it was to prepare something nutritious, at a time when many mothers and housewives were turning to TV dinners instead. This recipe for pickles is typical of New…

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What and How To Cook In Wartime: Hummus

Time: 1942 | Place: Palestine | Author: Lilian Cornfeld Writing a cookbook is often like writing a manifesto: it’s not about what people eat, it’s about what people should be eating. You don’t simply document the food culture around you, but rather your vision of what the surrounding culture should look like. Every salad is a…

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Ancient Mesopotamian Beet Broth

Time: ca. 1700-1600, BCE | Place: Babylonia (Southern Iraq) | Language: Akkadian (Old Babylonian dialect) | Author: unknown   We sometimes take it for granted that important things are written down, but the idea of what is important to document has changed over time. When the Sumerians invented the world’s first writing system—cuneiform—at the end of the fourth…

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