Cooking Recipe Collection

Women preparing Thanksgiving dinner in a gigantic kitchen, USA, circa 1890. Colourful engraving of the 19th century
NWI4880204 Women preparing Thanksgiving dinner in a gigantic kitchen, USA, circa 1890. Colourful engraving of the 19th century.; (add.info.: Women preparing Thanksgiving dinner in a gigantic kitchen)

Popular art: wooden statuette of Indians making pastry cakes. 1882 Musee de la Vallee
JEB4908750 Popular art: wooden statuette of Indians making pastry cakes. 1882 Musee de la Vallee, Barcelonnette (Alpes de Haute Provence).; Musee de la Vallee, Barcelonnette, Alps de Haute

Daily life, household spot: woman chopping ingredients for the preparation of haggis (stuffed sheep's belly)
NWI4880985 Daily life, household spot: woman chopping ingredients for the preparation of haggis (stuffed sheep's belly) in Scotland, circa 1800. Colour engraving, based on an illustration by E

cover of the cookbook " Le cuisinier europeen" by Jean Breteuil, beginning 20th century, Garnier edition
PCT4269396 cover of the cookbook " Le cuisinier europeen" by Jean Breteuil, beginning 20th century, Garnier edition.; (add.info)

Couple disguise in Pierrot and Augustine looking at the menu of a discount restaurant that offers dishes from other
XEE4169528 Couple disguise in Pierrot and Augustine looking at the menu of a discount restaurant that offers dishes from other restaurants that have not been finished by the customers

The Dead Duck Painting by Jean Baptiste Simeon Chardin (1699-1779) 18th century Gien
JLJ4577996 The Dead Duck Painting by Jean Baptiste Simeon Chardin (1699-1779) 18th century Gien, Musee de la Chasse by Chardin, Jean-Baptiste Simeon (1699-1779); Musee International de la Chasse

Preparation of marine fish in vinegar. Illumination from the milking of medicine
GIA4785121 Preparation of marine fish in vinegar. Illumination from the milking of medicine and dietetics " Tacuinum sanitatis", 14th century. Bibl

Anecdotal history of food: peas and feves. Charlemagne (Charles I
XEE4136093 Anecdotal history of food: peas and feves. Charlemagne (Charles I, known as Charles the Great, 742-814) asks for the recipe from the monks of the Abbey of Saint Victor who prepared peas in

Italian popular festival: polenta geante (polentone) organised in a town near Asti in
XEE4142931 Italian popular festival: polenta geante (polentone) organised in a town near Asti in Veneto. Illustration of Achille Beltrame in " La domenica del Corriere" of 07/03/1937

Advertising for the book "Les hundred thousand recipes de la bonne cuisiniere
XEE4151760 Advertising for the book " Les hundred thousand recipes de la bonne cuisiniere bourgeoise" by Sophie Wattel (Grande cuisine, bourgeois cuisine, cuisine des petits menages)

Futurism: cover of "La cucina futurista"
QUA5035703 Futurism: cover of " La cucina futurista" (The futuristic cuisine) (1931) by Filippo Tommaso Marinetti (1876-1944) (book cover) by Marinetti

Back of Liebig card) with the recipe of artichokes with brown sauce
DUV4198482 Back of Liebig card) with the recipe of artichokes with brown sauce. Advertising chromolithography, 19th century by French School

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"Exploring the Culinary World: A Journey through Time and Taste" Step into the whimsical world of cooking with this captivating illustration by Albert Robida. The cover of La Caricature transports us to a time when gastronomy and politics intertwined, revealing the metaphorical connection between food and governance. Intriguingly, we find ourselves in a discount restaurant where unfinished dishes from various establishments are offered. Pierrot and Augustine, disguised as they are, peruse the menu with curiosity, perhaps seeking inspiration for their own culinary adventures. The Dead Duck Painting by Jean Baptiste Simeon Chardin takes us back to 18th-century Gien, showcasing the artistry involved in preparing marine fish in vinegar. Illuminated like medicine itself, this ancient technique reminds us of the rich history behind our favorite recipes. Delving further into anecdotal food history brings us to Charlemagne's love for peas and feves. Even great rulers found delight in simple pleasures. And let's not forget about Italy's popular festival near Asti—a polenta geante (polentone) that celebrates community through giant pots of deliciousness. Advertising for "Les hundred thousand recipes de la bonne cuisiniere" entices us with its promise of countless culinary possibilities. Imagine exploring these pages filled with secrets passed down through generations. Futurism finds its place on our journey too—La cucina futurista beckons with its avant-garde approach to cuisine. Embrace innovation as you experiment with flavors yet unknown. Finally, we stumble upon Liebig card's recipe for artichokes with brown sauce—an exquisite blend of taste and aesthetics captured on paper. Embark on your own culinary adventure today; let these hints ignite your passion for cooking as you create masterpieces that transcend time.