• Food & Cooking

    Rose-Hulman students find recipe for fun, new friends in new Food Science Lab | Features

    A select group of culinary-minded Rose-Hulman Institute of Technology students got a healthy dose of food science and gained new perspectives about the meals they will be eating this holiday season while celebrating the end of the first academic quarter of the 2021-22 school year in the inaugural Final Friday Cooking Club activity. The special event marked the opening of the Food Science Laboratory within the chemistry and biochemistry area of the New Academic Building. The facility is equipped to produce and research food and beverages. Eight students from a variety of academic majors and class years gathered to prepare  

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  • Food & Cooking

    Early Plymouth Colony-Style Succotash Recipe

    Chef notes Originally a nutritional powerhouse of Indigenous North America, succotash was a brothy, long-simmered dish, defined by two critical ingredients: dry corn, hulled by steeping in wood-ash lye (known as whole hominy or pozole today), and dry beans. Upon this savory background was layered an ever-varying array of fish, shellfish, meat, roots, nuts, fruits and leaves; the results simmered up in the kettle would never be exactly the same twice. As someone who studies food history to learn about cultural transitions, I developed this particular version of the recipe as a practical exercise in imagination, exploring what may have  

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