If the Iron Could Talk
An experiment in Resilience and Local Culture, “If the Iron Could Talk” looks deeply and reverently at regional food traditions of Eastern America, from New England to the Deep South. The personal voices and experiences of Dr. Jon Cawley and his Environmental Studies Students speak from these pages in heartfelt and surprising ways. The tale documents, at a human scale, the making and use of iron cooking pots and pans through the Colonial Period, and the conversion of great primordial forests of the east into charcoal iron for the kitchen.
Out of the Cauldron
“Out of the Cauldron” traces a pattern of Cookware and Cooking traditions in Britain, France, Central Europe, and South Africa. This is a travel story — across time, geography, and technologies. The tale addresses the Brass or Bell-metal Cauldron, from original “Ogre” Pots to the finely-hammered Copper Pots of high French cuisine; to the Potjie Pot of South Africa; to the Cast Iron “Bulge” Pots of Industrial Age Britain.
The Goos in Hoge Potte: a Booke of Spelles
For a young, Millennial generation interested in food sustainability, it seems that the deep past is often a key to the future. For students becoming interested in permaculture, in Moorish Gardens, and in learning to cook their own produce and grow things with their own hands the study of history is indispensable. As described, these experiments have been codified across several seasons of student Medieval banquets, Boarshead feasts, and individual cooking projects.
How to Cook a Lion