Sarah Lohman has a blog called Four Pounds Flour, which is all about historic gastronomy. She writes:
Why bother deciphering a recipe over 150 years old?
You can take a recipe, a collection of words and measurements written long ago, and turn it into something physical. You can create an object that looks, smells, and tastes like something that existed hundreds of years ago. And that’s the next best thing to time travel: it’s a window to the past that lets you understand a little bit about another way of life.
I ate some of her Chocolet Puffs from the Haveymeyer Sugar Sweets Sale earlier this month, and they were delicious! If you like food and history, you might give her blog a follow.
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