Hunting-Gathering on the Web: This Week in Paleogastronomy, Week 33
Typical for the month of August, it has been a slow week on the paleogastronomy front.
We are not sure if it is fear or smell, but here are some reasons to add frying to your cooking repertoire.
Tomato season is upon us, and the regular crop of tomato tips and recipes is in full bloom as well. From across the pond, some interesting tomato ideas.
The Paleolithic expansion has taken us to New York, Chicago and the Napa Valley. It won’t be long before we cross paths with the great cuisine of Lousiana, in particular, New Orleans. While we wait for a trip, expand your paleo-cajun knowledge with “New Orleans Classic Gumbos and Soups”.
Buy the book here.
And finally, a prosciutto feel good story from the Niagara region. We have tasted the ham, and it is good.
Until next week.
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