EditorialSinasir, flat skillet cakes made from fermented rice, a perfect vehicle for sopping up soups and stews. Food Stylist: Rebecca Jurkevich. (David Malosh/The New York Times)
EditorialPot, 18th century, Iron, 8 1/2 x 14 1/2 in. (21.6 x 36.8 cm), Metal, Stews and soups were staples of the colonial diet, so cooking pots such as this example would have seen daily use. With no tripod base to stand on, this pot had to be hung over the fi...
EditorialMeat, soups and stews. The Ni'matnama-i Nasir al-Din Shah. A manuscript o. 1495 - 1505. Meat, soups and stews being prepared for the Sultan Ghiyath al-Din. Soup and 'las' being cooked. The small inscription is 'taghd?iya,' food, nourishment). Ghiyath S...
EditorialPot, 18th century, Iron, 8 1/2 x 14 1/2 in. (21.6 x 36.8 cm), Metal, Stews and soups were staples of the colonial diet, so cooking pots such as this example would have seen daily use. With no tripod base to stand on, this pot had to be hung over the fi...
EditorialMeat, soups and stews. The Ni'matnama-i Nasir al-Din Shah. A manuscript o. 1495 - 1505. Meat, soups and stews being prepared for the Sultan Ghiyath al-Din. Soup and 'las' being cooked. The small inscription is 'taghd?iya,' food, nourishment). Ghiyath S...
EditorialPorringer, 1700?1730, Made in Newport, Rhode Island, United States, American, Silver, Overall: 1 15/16 x 7 5/8 in. (4.9 x 19.4 cm); 9 oz. 3 dwt. (285.1 g), Silver, Samuel Vernon (1683?1737), The shallow bowls with handles known as porringers were used ...
EditorialPot, 18th century, Iron, 8 1/2 x 14 1/2 in. (21.6 x 36.8 cm), Metal, Stews and soups were staples of the colonial diet, so cooking pots such as this example would have seen daily use. With no tripod base to stand on, this pot had to be hung over the fi...