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Author Topic: Is there such a thing as steampunk cuisine  (Read 503 times)
1so-static
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« on: May 08, 2014, 10:17:40 pm »

...the fact I've just sunk a whole bottle of wine -so it may be the wine asking this question - and that I might be an amateur chef
so I'll let my bottle of empty Barbera d'Alba 2009 ask if there is such a think as Steampunky food ?  Tongue




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George Salt
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« Reply #1 on: May 08, 2014, 10:32:34 pm »

There's a long thread on the subject somewhere.

Just don't mention the croissants.  Things get heated.
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Wilhelm Smydle
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« Reply #2 on: May 08, 2014, 10:55:40 pm »

It's more of a regional take one food from the Victorian/Edwardian eras.
With a little molecular gastromy fused with some inventive cooking techniques.
The anatomical section of the forum regularly has food and beverage recipes.

Somewhere I have a recipie for squid ink shortbread that goes over well with my nautical springal pin.
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GCCC
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« Reply #3 on: May 09, 2014, 12:51:46 am »

This may be of some use:



Available here:
http://www.barnesandnoble.com/w/steampunk-tea-party-jema-emilly-ladybird-hewitt/1113182778?ean=9781440232954

...and here:
http://www.amazon.com/Steampunk-Tea-Party-Neo-Victorian-Underwater/dp/1440232954
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GCCC
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« Reply #4 on: May 09, 2014, 12:56:18 am »

There's also this:



Also available here:
http://www.barnesandnoble.com/w/steamdrunks-chris-rachael-oseland/1112999910?ean=9781479250875

...and here:
http://www.amazon.com/SteamDrunks-Steampunk-Cocktails-Mixed-Drinks/dp/1479250872
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GCCC
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« Reply #5 on: May 09, 2014, 01:06:08 am »

And this one:


(The cover on this one's a little hard to read:  Fuel for the Boiler:  A Steampunk Cookbook, by Elizabeth Stockton.)

As usual, available here:
http://www.barnesandnoble.com/w/fuel-for-the-boiler-elizabeth-stockton/1113644823?ean=9781257201556

...and here:
http://www.amazon.com/Fuel-For-The-Boiler-Steampunk/dp/1435741595/ref=sr_1_1?ie=UTF8&qid=1399593408&sr=8-1&keywords=steampunk+cookbook
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GCCC
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« Reply #6 on: May 09, 2014, 01:32:10 am »

Someone with the necessary skills should really 'shop in a rack of lamb, a cake, or some-such into this picture:

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J. Wilhelm
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« Reply #7 on: May 09, 2014, 02:11:32 am »

Goooood question!

I do my best thinking when drunk.

I regret to say that I may be the pessimist here, but I regard Steampunk cuisine to be at the same stage of development as Steampunk music, which is to say that we have many ways to embellish music to fit our fantasy and aesthetic, but there is no such proper format as Steampunk Music.  Likewise there is no real Steampunk Cuisine.

To do either a legitimate Steampunk Music or Cuisine you have to get your hands dirty and actually combine what was done in the 19th. C with what we have today, at least so that you may properly call it Steampunk, IMHO.  So music form the romantic period fused with modern genres, and food as available in the 19th. C combined in a modern setting.  Perhaps using Steampunked cooking utensils to bake/cook foods that combine a 19th.C ingredients into a properly retro-futuristic food?

Having said that, we really have taken the first step already, and have really comprehensive lists dedicated to food steamed or otherwise:

The "Food Food Food" list (generalised for food lovers):
http://brassgoggles.co.uk/forum/index.php/topic,11121.0.html

We have one thread dedicated to industrial food brands and products of the 19th. C which still exist today (really long list includes 4 lists: one for the UK (Curated by Mr. Youreverluvinunclebert), one for the US, one for Mexico and even one for Japan (the latter 3 curated by me), plus a "European" list (which has no curator at the time):
http://brassgoggles.co.uk/forum/index.php/topic,35567.0.html

Latest updates:
UK: Look at the whole thread.  There was one list but I don't know if the final list was compiled; we were adding individual items right up to the last minute (I'll need to ask Youreverluvinunclebert if there is a final list)
US: http://brassgoggles.co.uk/forum/index.php/topic,35567.msg851645.html#msg851645
Mexico and Japan: http://brassgoggles.co.uk/forum/index.php/topic,35567.msg851646.html#msg851646

Each curator has his/her own definition of what goes into the list- and that also varies from country to country (there is no Victorian Era proper in Mexico, Japan or the US.  Instead I use other historical markers, e.g. Meiji Restoration):

We have another thread dedicated to raw (market) foods, like meat, and produce, and such that were available in the 19th. C.

http://brassgoggles.co.uk/forum/index.php/topic,35754.0.html

The latter two threads are designed to provide accurate foods/brands that we may apply in a real Steampunk meeting situation.

There's an immense amount of history behind foodstuff (me being an amateur historian and an amateur chef simultaneously)


For example: look at the few last entries on the history of French-Mex Maximilian Era food in the Food Food Food thread:
http://brassgoggles.co.uk/forum/index.php/topic,11121.msg899607.html#msg899607

This entire blog is dedicated to foods developed as a consequence of war(!)
Hungry for War blog: http://hungryforwar.wordpress.com/


« Last Edit: May 09, 2014, 02:43:42 am by J. Wilhelm » Logged

J. Wilhelm
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« Reply #8 on: May 09, 2014, 02:34:18 am »

~{{ WE NEED AN "IRON-CHEF" EQUIVALENT FOR THE STEAMPUNK WORLD! }}~

You know, to get people fired up about cooking - in a Steampunk style... (The Brass Chef?)  Grin

I leave you with the most ridiculous "cooking Manga" I know, for laughs (and maybe inspiration):
http://www.mangahere.com/manga/shokugeki_no_soma/

Not Victorian but a most enjoyable series of videos by Jas. Townsend & Son:
www.youtube.com/watch?v=FyjcJUGuFVg
« Last Edit: May 09, 2014, 02:47:12 am by J. Wilhelm » Logged
1so-static
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« Reply #9 on: May 09, 2014, 11:49:16 am »

ROFL @all - especially that shot of ladies welding a rack of lamb

I better go and make my venison sausages in a tarnished brass jus (Béarnaise)  Tongue
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J. Wilhelm
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Sentisne fortunatum punkus? Veni. Diem meum comple


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« Reply #10 on: May 09, 2014, 09:48:44 pm »

ROFL @all - especially that shot of ladies welding a rack of lamb

I better go and make my venison sausages in a tarnished brass jus (Béarnaise)  Tongue

Ah! you mean Brasso with butter and egg yolk?  Although I prefer a sauce made with Balsamic vinegar and 3-in-1.
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