Damon Lee Fowler

Food * History * Words

Tags

In History's Kitchen

10 April 2013 Strawberries and Bourbon

April 10, 2013

Tags: Historical Southern Cooking, American Cookery, Strawberries, Bourbon

Spring in a bowl: strawberries macerated in bourbon and lemon
It’s usually a mistake to assume that someone who looks back to history is somehow bound and gagged by the past. Yet, the prejudice is commonplace, and seems to be especially prominent in the culinary community, where so-called “cutting edge” trends whiz past at light speed, seemingly leaving us dusty old historians behind to stew in our own marmite. (more…)

4 May 2012: The Perfect Julep

May 4, 2012

Tags: Classical Southern Cooking, Southern Foodways, Historical Southern Cooking, Bourbon, Mint Juleps, Mint Julep History

The perfect Mint Julep, photographed by John Carrington, From Classical Southern Cooking
With Derby Day upon us, it seems appropriate to revisit one of the South’s most venerable and, in some ways, notorious drinks—the Mint Julep.

It is popularly supposed to have originated in Kentucky, where true bourbon is made, and perhaps the classic version was—Lord knows, it ought to have been, since tomorrow at Derby time mint juleps will be flowing across Kentucky like rainwater after a spring thunderstorm. (more…)

Selected Works

Cookbooks
A Celebration of the Cuisine of the Old South, hailed as a modern classic and Bible of Southern Foodways.
A loving portrait of a proud old port city in recipes
Cookbook
Classical Southern Cooking in today's kitchen
A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.
cookbook
Traditional Southern Baking for modern cooks
Cookbook (editor)
Seventy five recipes that were documented to have been used at Mr. Jefferson's Monticello during his lifetime, translated for use in a modern kitchen, with essays by the Foundation's curatorial staff.

Quick Links

Find Authors