I like your idea of starting with the recipe and then giving them the background. I would start with one of your beautiful photos to hook them in followed by the recipe and then the history of the dish.
I agree with Joe re: recipe first then the history. Re question 1. in your post: I like the 2nd option - a book with the all the history related to a recipe. Hubby & I already have several books like that in French, we really like reading about the history of a recipe and its links to a particular region of France. We have one about Provence, one about Alsace, one about the famous French traditional recipes & their origins called "ces plats qui ont fait la France", one about recipes linked to French celebrations & their history (la cuisine des fêtes) etc...
Lorraine I am searching for "ces plats qui ont fait la France". It sounds perfect for me as my wife and I teach classes at MSP Alliance Française from time to time always with a French regional theme.
Another one wonderful one is Alexandre Dumas' dictionnaire de la cuisine française, a delightful compilation of recipes that he pulled together in his day.
Good idea. I have allergies so I have to read the recipe first to see what’s in it and if I can exchange some thing that I’m allergic to that’s in it. But then reading all about it and how it came about. Sounds great. I would read that even if I couldn’t fix the dish the way it’s supposed to be prepared.
Thank you, Lori! One thing I hope to do in researching and sharing the histories of dishes and ingredients is to give an overall picture not only of French cuisine but of French culture and a touch of its history through food. I learn new stuff every time I read about a new dish and find it fascinating. And really fun.
There are lots of cookbooks out there that have good recipes. We don’t need another like that. When I purchase a cookbook I look for the history behind each recipe and information about the ingredients, why they are included what significance they have. I read these first because they help me understand the recipe and guide my choices should I deviate from canon.
When I read on Substack, I’m primarily interested in the recipe itself. I’d like it at the top.
Articles on Substack are fleeting to me, that is why I will buy the cookbook.
Je suis totalement d’accord avec Semorine about the source of your Substack’s uniqueness.
I would just ask whether it is possible to embed links in each section for a fast jump to the other sections. That is what many internet recipes do.
They start by telling me the name and description of the dish and if I was keen to find the ingredients and instructions it might take several pages of scrolling to find them. So they provide the key links from the outset, so I can get to the desired content tout de suite.
Also, consider those who first read l’histoire de l’origine de la recette and then do the recipe. Now it is some weeks later and when they return, they may want to access your material in a different sequence, for example, to go right to the ingredients before they go to the store.
Jamie, as much as I would like to see the recipes at the start of your post, I think you should leave things as they are. I would never learn about the rich history of food otherwise.
"...each recipe's history, the origins and evolution, the legends and anecdotes."
In my opinion, that's exactly what makes your Substack unique, and I would be hesitant to change it. Anyone can write a recipe (I say as a former pastry chef), but it's the obviously so-well-researched headnotes that keep me subscribed, personally. And lead me to think - gosh, I should use this person's recipe instead of someone else's.
It isn't hard to scroll to the bottom of a recipe and leave your browser there, honestly.
I usually prefer to skip to the recipe, because, to be honest, the text before the recipe is usually blah. But I see your newsletter as history with additional recipes, not as a cookbook with some history thrown in. So I actually prefer it the way it is now.
I agree with those who have said that what makes your Substack unique is the deep dive into the history of the recipe. It’s what impels me to want to make it. I’m happy with your Substack as it is, but if you put the recipe first and history later, I’d still read both with pleasure. That’s not always the case, but it is with your work. Ad for the cookbook, I might be more drawn to a short history and a recipe—with perhaps additional info later. You’re such a good writer and storyteller, I believe I’d buy the book in any case!
I love that you offered us this opportunity to respond. I love that you think so deeply and widely about the dishes you share , their history, the ingredients, the stories and the illustrations from the past. I love the pictures dishes you share , the gorgeous photos you create of each one. I want it ALL! I like the re Ike and photo, followed by its story. Or maybe a third way : the images and stories as Part One: and the re ipes as Part Two. So we could use the book easily for either purpose. Sometimes I want one and sometimes I want the other. But I always want access to both.
That is: Your Option 2, Recipe with photo first, followed by its story. OR a volume with two parts. Part A: Stories with your image and the story with the illustrations you have gathered from the past. Then Part B: The Recipes. When I am cooking, that’s all I want to see for a while. And ribbon 🎀 book marks, several, bound into the book.
So…being in the kitchen and cooking are not my gifts but enjoying good food and learning the history add to the joy of eating. I would enjoy the recipe first followed by the history. Like a map to a favorite place I would like seeing where we are going first followed by how we get/got there! I appreciate your opening your creativity to your readers. Thanks for the conversation.
Jamie, I’m a historian and so I love the historical parts first. But I may not be the typical reader, and recipe-first on Substack would be more user friendly I think. I would love a book with all the historical parts! There is a good sized community of people who cook historical recipes and they would ( sorry ) eat it up! BTW do you know Ken Albala?
Thank you, Anita!! I do think there’s a good community of people interested in food history! I’ve been connected to Ken on social media for a while but don’t really know him.
As a Francophile and food geek, I very much enjoy the historical context and the fine detail. In fact, reading it always increases my interest in trying the recipes. Don't change a thing in the Substack. And including the history in your cookbook structure would indeed set the book apart and have special appeal for those like me. There will be some users who won't bother to read that material in a cookbook, but the recipes are there for them, whether or not they read the history. Win-win!
I am perplexed and bemused that it matters so much. For me the recipe is always secondary to the history and cultural aspects that gave birth to the dish. If we just needed recipes why follow ANYONE on substack when they are free to be had with a Google search? YOU give value and context to the recipes.
Hi, Jamie! You’re the best. I love reading your back story info on recipes… before bed, to relax me. When making stuff, gimme the photo and recipe itself right from the jump, please!
#1 - I really love the idea of a cookbook in book form that includes the history and evolution of the recipe along with a discussion of the ingredients used. I would prefer 2 sections, one with the recipes and one with the background material. I would buy this book.
I like your idea of starting with the recipe and then giving them the background. I would start with one of your beautiful photos to hook them in followed by the recipe and then the history of the dish.
You're talking about the Substack posts, Joe? Right? I'm thinking it is the better solution.
Yes
Thank you, Joe. I always always appreciate your support!
I agree with Joe re: recipe first then the history. Re question 1. in your post: I like the 2nd option - a book with the all the history related to a recipe. Hubby & I already have several books like that in French, we really like reading about the history of a recipe and its links to a particular region of France. We have one about Provence, one about Alsace, one about the famous French traditional recipes & their origins called "ces plats qui ont fait la France", one about recipes linked to French celebrations & their history (la cuisine des fêtes) etc...
Lorraine I am searching for "ces plats qui ont fait la France". It sounds perfect for me as my wife and I teach classes at MSP Alliance Française from time to time always with a French regional theme.
Another one wonderful one is Alexandre Dumas' dictionnaire de la cuisine française, a delightful compilation of recipes that he pulled together in his day.
And Pierre Lacam’s fabulous books on pastry!
There seem to be used copies available for sale online, it's rather old but still fun to read.
https://images.app.goo.gl/x9pkoqLXyctiwKaD8
I just ordered it! Thanks, Lorraine!
Thanks so much for this.
Good idea. I have allergies so I have to read the recipe first to see what’s in it and if I can exchange some thing that I’m allergic to that’s in it. But then reading all about it and how it came about. Sounds great. I would read that even if I couldn’t fix the dish the way it’s supposed to be prepared.
Thank you, Lori! One thing I hope to do in researching and sharing the histories of dishes and ingredients is to give an overall picture not only of French cuisine but of French culture and a touch of its history through food. I learn new stuff every time I read about a new dish and find it fascinating. And really fun.
To address your questions:
There are lots of cookbooks out there that have good recipes. We don’t need another like that. When I purchase a cookbook I look for the history behind each recipe and information about the ingredients, why they are included what significance they have. I read these first because they help me understand the recipe and guide my choices should I deviate from canon.
When I read on Substack, I’m primarily interested in the recipe itself. I’d like it at the top.
Articles on Substack are fleeting to me, that is why I will buy the cookbook.
Very interesting. Thank you so much!
Je suis totalement d’accord avec Semorine about the source of your Substack’s uniqueness.
I would just ask whether it is possible to embed links in each section for a fast jump to the other sections. That is what many internet recipes do.
They start by telling me the name and description of the dish and if I was keen to find the ingredients and instructions it might take several pages of scrolling to find them. So they provide the key links from the outset, so I can get to the desired content tout de suite.
Also, consider those who first read l’histoire de l’origine de la recette and then do the recipe. Now it is some weeks later and when they return, they may want to access your material in a different sequence, for example, to go right to the ingredients before they go to the store.
Mille remerciements for everything you do!
Unfortunately, substack doesn’t have a lot of options (if any) for jumping to the recipe. But I’ll see what is possible….
Jamie, as much as I would like to see the recipes at the start of your post, I think you should leave things as they are. I would never learn about the rich history of food otherwise.
Thank you Rick. I think you’re right.
I think I agree that I would like to have the recipe up front, but I do enjoy the history so much, so please include it.
And all of your photos are just stunning! Thank you!
Thank you so much, Kaila!
"...each recipe's history, the origins and evolution, the legends and anecdotes."
In my opinion, that's exactly what makes your Substack unique, and I would be hesitant to change it. Anyone can write a recipe (I say as a former pastry chef), but it's the obviously so-well-researched headnotes that keep me subscribed, personally. And lead me to think - gosh, I should use this person's recipe instead of someone else's.
It isn't hard to scroll to the bottom of a recipe and leave your browser there, honestly.
Thank you!! 🙏
I usually prefer to skip to the recipe, because, to be honest, the text before the recipe is usually blah. But I see your newsletter as history with additional recipes, not as a cookbook with some history thrown in. So I actually prefer it the way it is now.
Oh, I love the way you see this! Thank you!
I agree with those who have said that what makes your Substack unique is the deep dive into the history of the recipe. It’s what impels me to want to make it. I’m happy with your Substack as it is, but if you put the recipe first and history later, I’d still read both with pleasure. That’s not always the case, but it is with your work. Ad for the cookbook, I might be more drawn to a short history and a recipe—with perhaps additional info later. You’re such a good writer and storyteller, I believe I’d buy the book in any case!
Thank you so much for your words and your constant support, Ruth!
History first. This is what makes your voice in the food sphere so unique. The stories behind this food are fascinating.
Thank you 🙏
I love that you offered us this opportunity to respond. I love that you think so deeply and widely about the dishes you share , their history, the ingredients, the stories and the illustrations from the past. I love the pictures dishes you share , the gorgeous photos you create of each one. I want it ALL! I like the re Ike and photo, followed by its story. Or maybe a third way : the images and stories as Part One: and the re ipes as Part Two. So we could use the book easily for either purpose. Sometimes I want one and sometimes I want the other. But I always want access to both.
Thank you so much, my darling 😘
That is: Your Option 2, Recipe with photo first, followed by its story. OR a volume with two parts. Part A: Stories with your image and the story with the illustrations you have gathered from the past. Then Part B: The Recipes. When I am cooking, that’s all I want to see for a while. And ribbon 🎀 book marks, several, bound into the book.
So…being in the kitchen and cooking are not my gifts but enjoying good food and learning the history add to the joy of eating. I would enjoy the recipe first followed by the history. Like a map to a favorite place I would like seeing where we are going first followed by how we get/got there! I appreciate your opening your creativity to your readers. Thanks for the conversation.
Thank you for joining in!
Jamie, I’m a historian and so I love the historical parts first. But I may not be the typical reader, and recipe-first on Substack would be more user friendly I think. I would love a book with all the historical parts! There is a good sized community of people who cook historical recipes and they would ( sorry ) eat it up! BTW do you know Ken Albala?
Thank you, Anita!! I do think there’s a good community of people interested in food history! I’ve been connected to Ken on social media for a while but don’t really know him.
As a Francophile and food geek, I very much enjoy the historical context and the fine detail. In fact, reading it always increases my interest in trying the recipes. Don't change a thing in the Substack. And including the history in your cookbook structure would indeed set the book apart and have special appeal for those like me. There will be some users who won't bother to read that material in a cookbook, but the recipes are there for them, whether or not they read the history. Win-win!
💜💜
I am perplexed and bemused that it matters so much. For me the recipe is always secondary to the history and cultural aspects that gave birth to the dish. If we just needed recipes why follow ANYONE on substack when they are free to be had with a Google search? YOU give value and context to the recipes.
Thank you so much!!
Hi, Jamie! You’re the best. I love reading your back story info on recipes… before bed, to relax me. When making stuff, gimme the photo and recipe itself right from the jump, please!
And whatever you decide is great.
Thank you, Laura!
#1 - I really love the idea of a cookbook in book form that includes the history and evolution of the recipe along with a discussion of the ingredients used. I would prefer 2 sections, one with the recipes and one with the background material. I would buy this book.
#2 - I enjoy the posts as is.
Thank you...and thank you, Michael! Very much appreciated!
I prefer to see the recipe after a brief description about the dish, with a more detailed story given afterwards.