If it do aid the meatman to pair all manner of rousty-flesh with vinegares, spices, & other things, do all things necessary & other things by reason, excellence, and healthful knowledge. TO KEEP MEATS VIBRANT WITH ENDURANCE FOR ANY NUMBER OF DAYS WHEN THERE IS NO SALT
My first job in high school was as an internship for a man who maintained in his house a private academic collection on the history of soy and soy-based foods. My job was to take historical files and type them by hand into a database on an old Gateway desktop. Most of the files I worked on were old recipes from European cooks trying to replicate soy sauce. They didn't know what soy was, though, so most of them were like "put 40 sardines into a fine bucket with a bushel of tomatoes and let them stewe for a fortnight."
My first job in high school was as an internship for a man who maintained in his house a private academic collection on the history of soy and soy-based foods. My job was to take historical files and type them by hand into a database on an old Gateway desktop. Most of the files I worked on were old recipes from European cooks trying to replicate soy sauce. They didn't know what soy was, though, so most of them were like "put 40 sardines into a fine bucket with a bushel of tomatoes and let them stewe for a fortnight."
"First dig a pit, in the manner of the Gauls and not in the manner of the Sidonites." Now just imagine hearing that in Julia Child's voice.
I once went to a sewing workshop held in an antique bookstore dedicated to cookbooks and such, so much stuff like this. Basically heaven