Baroque Recipes

People keep finding this site looking for "Baroque Recipes." Since I write about baroque music and baroque art and a whole lot of different types of recipes, my site comes up all the time. I am not a baroque cook, however. I find that era of food history fascinating, but I do not have the kitchen staff to pull it off. If you want baroque recipes, find a pre-Paul Bocuse classic French cookbook, and look for the recipes with the most elaborate presentation steps, and the chances are great that you are looking at a relic of the baroque. Also, look for a lot of aspics, as those were popular, as well as savory blancmange and recipes with more steps than you would think possible.

I would like to ask my visitors who come to the site this way "why?" Are you interested in trying to cook this way or is this purely for research? I am curious, as I have done meals that were based on an era or movement, and they can be very interesting if meticulously researched. They can also produce food that is nearly inedible to the modern palate, even if meticulously researched. Either way, this sort of cooking can be a whole lot of fun.

One of the best parties I ever did was an opening reception for an art show that used Futurist themes. We did recipes from and inspired by the Futurist Cookbook. It was a blast, and all but a couple of the dishes were quite tasty. One dish was horrid, though.