What We Talked About When We Talked About Food in 1991

November 4, 2017

Going through old files, I came upon this speech I wrote in 1991 when I was the food editor of the Los Angeles Times.  I’m not even sure where I gave the speech – it was obviously at some sort of conference – but from the vantage point of twenty-five years, it’s an interesting artifact.

Seems like such a long time ago. Looking at the paper it’s printed on  – we didn’t use Xerox in those days, but a machine that printed on sprocketed sheets – reminds me that we were still going down to the composing room every day just before the paper went to press. If you had to cut a few lines you took a knife and cut it to fit, then repasted with rubber cement.

In those days the food section of the Los Angeles Times was huge – 2 full sections, often running to sixty or more pages.  It was all about advertising, of course; supermarkets were still printing coupons.  But looking at these numbers – the section brought in $34 million! – is a stark reminder of how much things have changed.

So, as you will see, has the audience.

 

 

 

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A Mad, Mad, Mad Kitchen Project from the Past

November 2, 2017

This is a mad recipe from the December, 1973 issue of Gourmet.  Proof positive that American gastronomes were in the mood to impress their friends with complicated cooking.

Looking for something a bit easier?  This soup, from the same issue, also requires vast amounts of fish stock and cream, but it isn’t quite so crazy.

And yet another reminder of how very long ago this was….

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A Vintage Project

November 1, 2017

It’s that kind of day – gray, cold, gloomy. The perfect day to stay in the kitchen.  The perfect day to make this ornately old-fahioned recipe published in the December, 1969 issue of Gourmet Magazine.

 

the liver pate thoroughly before using it.

From the same issue, a very French way with fettuccine from the Kennedy’s Whitehouse chef.

And a little reminder of just how long ago that was….

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