Welcome to our blog, SavoringthePast.net. The purpose of this blog is to open dialog with readers and to share insights regarding the history of food.

Food is a universal connection between people of differing cultures, locations, and ages. It’s easy to take for granted the foods we regularly enjoy, giving little thought to the origins of our favorite dishes or how they may have impacted history or evolved over time. The dinner table has always been a place for friends to gather to exchange ideas and engage in dialog ever since…well…ever since there were dinner tables.

While producing our video series called “18th Century Cooking with Jas. Townsend & Son,” we quickly realized there was simply too much interesting food history and information to share in our 10-minute productions. So we’ve started SavoringThePast.net as a means to share authentic recipes, foodie history, and all of the details we found most interesting from our research and experimentation. We invite you to join us at the table as we savor the flavors and aromas of centuries past.

By the way, if you’re unfamiliar with our video presentations, you can watch them on our channel at Youtube.com/jastownsendandson.

15 Responses to About

  1. John Marcum says:

    Since I’ve ordered Jas Townsend & Sons catalogue; you have been an inspiring resource to me, now with the discovery of your videos I have spent hours watching. I was wondering if in your neighbourhood if you have opened up a little cafe for the public to enjoy your 18 century cooking?

  2. Dear ★ Savoring the Past ★,
    I have nominated you/your lovely/shining blog, for the Sunshine Award!
    Please pick up your badge and information/rules on how to pass the torch and pay it forward at: http://faestwistandtango.wordpress.com/2012/12/14/sunshine-award/
    Wonderful Holiday Season to you and yours! :D Fae.

  3. I was so pleased to find your blog! As a traditional Southern foods blogger I often delve into old recipes and techniques. As a customer of Jas. Townsend for many years I’m equally as likely to be found in a waistcoat and breeches. :) I’ll be dropping in frequently to explore my favorite century and my favorite pastime with you!

  4. Charles Longfellow says:

    Have you at anytime posted up design plans for building a raised hearth w/oven as you feature in your videos?

  5. What a cool concept for a blog, I’m so glad to have stumbled across this :-)

  6. Another well-deserved award nomination for you: the Very Inspiring Blogger Award! No obligation, but if you’d like to read more about it, see: http://revolutionarypie.com/2013/05/01/awards-day/#more-1100

  7. Dave says:

    Very nice blog and set of videos.

    Thanks for all the time and energy you put into sharing your knowledge with us. I ordered your Jas Townsend & Sons catalog, and am anxiously awaiting its arrival. My wife and I garden and do a lot of self sufficient things and your knowledge is adding greatly to our way of life and I really appreciate that.

    I wonder if you could do a walk around “show and tell” video of your indoor and outdoor kitchens. We are going to be building a remote home in the next year and would to incorporate the old world cooking set up like you have in your videos.

    Thanks a lot,
    Traditional Skills Blog

  8. Joanne Maley says:

    I really have enjoyed the cooking videos that I have seen, I an sharing your site with
    Others who enjoy cooking and learning more of the old foodways
    Thankyou so much, Joanne

  9. Pingback: Historic Heston / Jas. Townsend & Son | Enfilade

  10. Ronald Deal says:

    Jon, have you ever thought about having a PDF file for download of your recipe articles? This would be a great way for people that follow to download and save your fine recipes! Really enjoy your videos and fine articles, thank you very much, Ron

  11. I just discovered your blog and am in awe!
    Simply love it, thank you so much for sharing your knowledge.

  12. Marilyn says:

    Hello, Mr. Townsend,
    I have recently come upon your YouTube Channel and love it! Thank you. Quick question about Dutch Oven cooking as I would like to purchase your set. My hesitation is that I cook a lot of tomatoe based stews and am concerned that the Dutch Oven would not be appropriate becaus of a metallic taste. If I temper the Dutch Oven enough (6 times) will that solve the problem?
    Thank you kindly,

  13. Tamara Burke says:

    I can’t find a “I have a question” spot.. so.. I do have a question. I love your blog, but I find myself wondering when the camera goes off and the clearing up happens, how did 18th century housewives clean their pots, pans, plates, and countertops? I suspect they did not (yet) use knit dishcloths. Nor synthetic sponges. Real sponges would have been terribly pricey.. Perhaps a post on “tidying up?”

  14. Susie Treat says:

    Hi Mr Townsend, i have a recipe that has been in my Family for 6 or 7 generation.It was made every Christmas by my Grandmother. She called it a raisin pig, Grama rolled out a flaky crust and i would fill it up with sticky raisins. She would roll up jelly roll style put in a clean dish towel pin it in with straight pins.It was put in a dutch oven covered with water and boiled 3 hours. The pig was put in refrigerator, it was sliced and served cold with a warm sauce. There is only 2 of us left that makes this. I would like to leave this recipe with you. E-mail if you are interested. Susie

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