Recreating Colonial Mexican Fudge

Abstract

Research Article| February 01 2023 Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory Patrick Charbonneau, Patrick Charbonneau Patrick Charbonneau is professor of chemistry and physics at Duke University. He studies soft matter and statistical physics, and occasionally lectures on the science of cooking and on the history of chemistry. His investigation of historical North American confections stems from the interplay of these various pursuits. Search for other works by this author on: This Site PubMed Google Scholar Kelsey Kilgore, Kelsey Kilgore Kelsey Kilgore is the Administrative Assistant and Kitchen Coordinator at the Culinaria Research Centre, UTSC. She is an upper-year PhD Candidate in U.S. History, writing about multisensory infantry training. She professionally cooked for a decade in Ottawa and Toronto, and now bridges food theory and practice in the Culinaria Kitchen. Search for other works by this author on: This Site PubMed Google Scholar Jeffrey M. Pilcher Jeffrey M. Pilcher Jeffrey M. Pilcher is professor of history and food studies at the University of Toronto. His books include Planet Taco: A Global History of Mexican Food (Oxford University Press, 2012) and Food in World History (2nd edition, Routledge, 2017). He is currently finishing a global history of beer. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2023) 23 (1): 112–115. https://doi.org/10.1525/gfc.2023.23.1.112 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Guest Access Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Patrick Charbonneau, Kelsey Kilgore, Jeffrey M. Pilcher; Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory. Gastronomica 1 February 2023; 23 (1): 112–115. doi: https://doi.org/10.1525/gfc.2023.23.1.112 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search The kitchen laboratory has not yet replaced field work and the written archive as sites for Food Studies research, but recreating historical recipes has gained growing recognition for its value in understanding the materiality and taste of foods from the past. Already in the early twentieth century, the Vassar College historian Lucy Maynard Salmon brought cookbooks and kitchen utensils into her seminars—to sneers from her male colleagues. Barbara Ketcham Wheaton (1983) inspired a new generation of researchers with her work on early modern French cookbooks (see also Oliver 2006; Albala 2010). The approach has since found even more ancient applications, for which historical sources are sparse and ambiguous, in reconstructing stews from Babylonian tablets (Barjamovic et al. 2019). Likewise, in our attempt to discover the origins of a colonial Mexican fudge called panochita de leche (this issue), working in the kitchen to learn the physical properties... You do not currently have access to this content.