History to digest For a look at the intertwining of...


January 31, 2001

History to digest

For a look at the intertwining of history, culture and food, check out "The Historical Cookbook of the American Negro" by the National Council of Negro Women Inc. (Beacon Press, October 2000, $20). In this reprint of a 1958 community cookbook, you'll find photographs of famous African Americans along with brief biographies and copies of documents like the Emancipation Proclamation.

Dandy clementines

The Jewish Festival of Tu Bishvat, which this year is tomorrow, is usually celebrated with the planting of trees. To mark the occasion, try this recipe for Candied Clementines from chef Dvorah Buhr, a student at the Jewish Theological Seminary in New York: Take 1 dozen unpeeled clementines (washed and with top stem removed) and pierce each with a knife or toothpick 8 to 10 times. Place in a pot in a solution of 4 cups sugar and 3 cups water. Cover and bring to a boil over medium heat. Simmer for 1 1/2 hours until translucent. The syrup should thicken but not caramelize. Serve at room temperature.- Liz Atwood

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519; e-mail liz.atwood@baltsun.com.


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