> For example, when I was diagnosed as an adult, and someone (non-medical) questioned the validity of the diagnosis, I mentioned that in upper level college courses in order to write most papers I would scream myself hoarse and slam cupboard doors on my head in order to work up enough of an endorphin high to be calm enough to work. The response was "Oh, but that happens to every writer."

Um, Andi, I would be more than happy to enact that situation upon that nitwit's head myself.

I'm just saying'... I'm available and have a bat for added emphasis.

For some reason, the Venezuelan and Cuban recipes are attracting me much more than the others.

Oh that Latin. I was seriously confused for a moment. Where would you even find a vegetarian cookbook in Latin? Or any cookbook, for that matter.

Oh that Latin. I was seriously confused for a moment. Where would you even find a vegetarian cookbook in Latin? Or any cookbook, for that matter.

Heh. I'd be willing to bet that there's an ancient Latin cookbook somewhere. Or, at least, a few recipes that someone wrote down.

A few years ago, someone published a medieval English cookbook, along with translations of all the recipes and suggestions for how to make them in a modern kitchen. One of the things that surprised me a bit was that there was almost no milk in these recipes -- a lot of things that I usually think of as made with a cream sauce with made with almond milk.

A few years ago, someone published a medieval English cookbook,

I think I have that. Or rather, the one I have covers seven centuries with original recipes and then transalations and explanations.

I think I have that. Or rather, the one I have covers seven centuries with original recipes and then transalations and explanations.

Oooooh. That sounds awesome.

I think I'm going to make chorizo first, since I have all the ingredients for it, and then I can cut it up and use it in other recipes during the week. This book relies pretty heavily on fake meats, but they're mostly homemade rather than the store-bought heavily-processed stuff.

This is the book. I don't think I've ever made anything out of it (though there are some that look awesome) but it's a great read. [link]

I have Roman Cookery: Ancient Recipes for Modern Kitchens. Not in Latin, though, and I haven't actually made anything out of it, but the recipes are adapted from classical sources.

I have a 1912 cookbook that was a promotional item distributed by Weidemann's Beer and a 1943 edition of The Joy of Cooking that has an insert providing substitution suggestions for wartime rationing.

Plus several 1950s/60s eras cookbooks from various companies that are absolutely fascinating reading with respect to the growing fascination with international travel coupled with the growing availability of packaged products, that made creating facsimiles easier for the American housewife.

But one of my favorites has to be the Treasury of Great Recipes by Vincent Price.

I've got a whole bunch of vintage cookbooks, but almost nothing from before the twentieth century. One from the thirties says that, even if you don't normally have servants, you simply must hire a few people when you're having a party, because it's just absurd for one woman to fill the three jobs of cook, server, and hostess. I've also got a vegetarian cookbook from about 1914 -- it seems there were two kinds of fake meat on the market then, both canned. One was made with peanuts.

I've also got a nifty Mexican cookbook from the fifties when it was clearly considered (to the target audience anyway) kind of scary and exotic.

Both resale shop finds. I need to get back into that.