These last few months have been something. Hard to believe another year has passed. Welcome to 2021, it’s about time it got here and I’m thinking it arrived not a minute too soon!
After the year we’ve had, maybe it’s a needed comfort thing, but I’m back looking at menus. Although really, I think that maybe I just might have a genetic predisposition to food related stuff. Recipes, cooking, ingredients, not to mention eating – it all runs deep in my family. Just this past Christmas I gave my children recipe boxes with a few old family favorites tucked inside to help get them started. So, maybe that’s why I have an interest (obsession?) with the Museum’s collection of hotel menus.
I find myself looking for patterns, and I discovered an interesting thing about the TBH and Plant Line food offerings – in general it is fancy food with lots of sauces until a simple ingredient takes center stage or is served as a last act. Here is a brief observation of an evolution that might require more study – hmmm, I wonder if this could become a dissertation on the cracker.
1902- Toasted Crackers
1913- Hard Water Crackers
1921- Saltine Crackers
1932- Toasted Crackers
Various menus also had other simple offerings. There were delicacies such as Kidney Beans (1903), Lettuce Hearts (1913), Stringless Beans (1903) (Stringless Beans?), Dry and Buttered Toast (1921), Cold Corn Starch Pudding (1913) and of course as noted in a previous post, lots and lots of celery.
This was a Luxury Resort Hotel with fancy chefs managing a large kitchen staff and still, like many of us, they felt a need to always have crackers and celery at the ready. I hope you’ll consider the value of a simple cracker because they’re pretty awesome. This Florida girl likes her Zesta crackers with Apalachicola oysters and a Bloody Mary (dressed with celery of course).
Until next time, don’t get crumbs in your facemask.