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Rye & Ginger
  • Home
  • About
  • Recipes
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    • Kitchener 1916
    • A Region That Really Schmecks
  • Appearances & Media
  • Other Sites
    • Confessions of a Cardamom Addict
    • Jasmine Mangalaseril | Inkstained Apron
    • Peacock Blue Communications
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Other Sites

  • Confessions of a Cardamom Addict (2005-present)
  • Rye & Ginger (2016-present)

About Rye & Ginger

Waterloo Region's food histories, traditions, and influences: from butter tarts to butter chicken. Rye & Ginger is a food history project that spotlights the histories, traditions, and influences on how, why, and what is eaten in this part of Canada.

 

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Archives

Categories

  • A Region That Really Schmecks (14)
  • Community Events (3)
  • Kitchener 1916 (44)
  • People Stories (11)
  • Recipes (51)
  • Settlement (1)
  • World of Food (8)
  • Wry and Ginger (8)

Tags

#Canada150 118th 1906 Berlin Cook Book 1916 Aubergines Baden Bakeries Berlin Blessays Bridgeport Cakes Cheese Cost of Living Cupcakes Dairy Desserts Eggs Elmira Farmers' Markets Farming Fat cakes and fritters Fish and Seafood Galt Hespeler Holidays In Print Kitchener Kuntz Brewery Leftovers Meat Muffins Multiculturalism New Hamburg Pies and Tarts Pork Potatoes Prohibition Quickbreads Seagram Soups and Stews Tappert Temperance Vegetables Waterloo WWI

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Recent Posts

  • Fattet Makdous
  • Shrimp Pappas
  • David Insixiengmay’s Nam Khao (Lao crispy rice salad)
  • Andrei Feher’s salam de biscuiţi (Romanian chocolate salami)
  • Kristine Mathers’ Risalamande (Danish rice pudding with warmed sour cherry sauce)

Archives

Categories

  • A Region That Really Schmecks (14)
  • Community Events (3)
  • Kitchener 1916 (44)
  • People Stories (11)
  • Recipes (51)
  • Settlement (1)
  • World of Food (8)
  • Wry and Ginger (8)

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  • Entries feed
  • Comments feed
  • WordPress.org

©️ J. Mangalaseril. All rights reserved. Please do not steal my work, as my lawyers have sharp teeth and I keep them underfed.