The Historic Foodie, sometimes known as Victoria Rumble, has written several books and a host of magazine articles about the joys of food and cooking in earlier times. She collects antique cookware from the U.S. and Europe and her interests include food preservation as well as preparation. Her demonstrations are tailored for particular time periods (18th century through Early 20th century) and locations.
In recent years she noticed as many people were buying her books as a guide to a self-sustainable lifestyle as for their strictly historic content and began to share her knowledge with those who don’t want to be wholly dependent on modern technology. In these uncertain economic times more and more people want to learn the skills of former years in order to provide for themselves and their families and Victoria’s books teach everything from outdoor shelters to preparing a meal over a proper cook fire.
The Historic Foodie has traveled throughout the U.S. and Scotland demonstrating open hearth cooking techniques, signing books, and meeting lots of people who share her passion for food. She has appeared on live television, both local and national venues, such as WGN Chicago, preparing foods and/or discussing the origins of foods and the virtues of healthy home-cooked meals. The news staff at WGN finished off her cheese soup and even wiped the pot clean with a crust of bread!
She has lectured at numerous living history museums, national parks, historical conferences, heirloom farmer’s markets, the Champlain Valley Exposition, Gettysburg Meets the Arts, home school associations, civic organizations, historical and genealogical societies. She regularly demonstrates 18th century foodways at Ft. Toulouse, Wetumpka, AL, and speaks with some 12,000 students there over the course of three days each fall.
She grows heirloom vegetables which sometimes find their way into her cooking demonstrations, and constantly researches a wide variety of topics on food preparation and preservation, cooking methods, cookware and kitchen utensils, etc. most of which turns up at thehistoricfoodie.wordpress.com.
Victoria’s publishing endeavors were initially done independently under the name Thistle Dew Books, http://www.thistledewbooks.com. McFarland Publishing Co. published her book, (Soup Through the Ages). She has one in the works on salads (cooked and fresh) using both wild and cultivated plants and herbs.
She offers discounts for multiple copies and resale. Book reviews and photos can be found on the historic foodie blog (click on “book shoppe”).
She can be reached at email@example.com or 256-349-4310.
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Blissful meals, yall!