Heritage Archive
Historic cookbooks, transcribed recipe by recipe. Each one keeps the original wording next to a readable version, and says where the text came from so you can go and check it.
The Library
Five shelves of one reference. The Archive holds the books; the other four answer what you cook with, what you make, who made it, and how to say it. Everything here is sourced, and says so.
The Pantry — what you cook with
Where an ingredient’s name came from, where the thing itself came from, and how often those are different places.
The Kitchen — what you make
The named forms a dish can take — consommé, velouté, croquette — where each name came from and what the technique left behind.
The Cuts — how it’s cut
The butchery vocabulary — entrecôte, escalope, saddle, darne — where each name came from, what the cut is, and which animals it’s taken from.
The Cooks — who made it
The people whose books the archive is built from, and what we can say about them from sources we can cite.
The Glossary — how to say it
Every cooking word a recipe assumes you know, with a recording of how to say it. Researched ones link through to their history.