America's obsession of cataloging almost everything is one thing I admire, who would have thought that such menus and recipes could be found in a library setting and be used today.
Oh yeah we catalog magazines, pamphlets, recipe cards, you name it. It’s great because you can have a good idea of the fashion, food habits, and general trends of those times. I can go to any library and find some resource pool of information for anything from most decades in American history especially the 20th century overall.
I just hope we can manage to catalogue much more of the electronic communications that we utilize. I would hate to see so much history undocumented because people deleted or didn't take snapshots of e-mails, webpages, and text messages. Even if you look at the Wayback Machine, there are whole years missing from the public archives of frequently-visited websites. :-/
Honestly! When I see cake decorating vids and they put layers and layers of frosting it really disgusts me. I know it's more for the decoration than the cake, but someone still has to eat it! DX I don't like a whole INCH of frosting on the sides of my cakes
Tamika Jones it's not that I think fondant should never exist, but you know, variety is nice. Everyone seems to want cakes as works of Michaelangelo, and not much as a food with mixtures of flavor and texture.
Not sure they do lol. But, a menu does give a snapshot of a certain geographic area, things people were into food wise, prices for items of the area, regional speech in the use of the food description, and even information about the history of where the restaurant is located. If you look hard enough at things it is amazing how much information you can gather.
I used to love this ice cream called Blue Sky ice cream it was blue vanilla ice cream with swirls of marshmallows and I ate it growing up as a kid in Ohio. I miss it so much and the place is closed down now. I would love to taste it again some day. UPDATE: Just visited back home in Ohio. I found the ice cream shop!!!!! They had upsized and moved locations so whenever I went to google the ice cream shops in the area it used to be I could never find it but I randomly found it today when searching for an ice cream place to go to with my family after dinner! When I tasted it, it brought me back to when I was eight years old and was exactly the same (I hadn’t eaten it in 10 years or longer!)! If you are ever in Ohio in the New Albany area it is called Johnson’s ice cream! Get the blue sky flavor! (I couldn’t remember the name of the old place because I was a kid when we went there but when I mentioned the name Johnson’s to my mom, she finally remembered!!)
I love this! "...a good dessert can change the course of your day." Yes! I have done this for people. I take family favorites and convert them for people with food sensitivities, allergies, Celiac disease. It's so wonderful to see someone transported back to grandma's kitchen when they were small children. The senses can be such familiar reminders of our past. Thank you for this. Best part of my day and so inspiring!
Yeah but the women is crazy for calling herself a dessert anthropologist hahahaha that's a made up branch of science or what? You can't use anthropology as a word to put it besides any word just because you are studie something hahahahaha she literally made up a word in my opinion a "calling" ...she could have said I do research on old desserts...that's literally what shes doing...she doesn't need to use a word like anthropology...It's literally a blasphemy to real scientists when idiots like this make up something (I mean mostly Americans...because no one in the world calls themselves Dessert Anthropologist...only if they have a few screws lose then they call themselves like that...).
I would give a lot for the recipe for the rum cake from Arno's Bakery in L.A., an Italian bakery that closed in the 80's. It was the birthday cake for my family all through my childhood. A truly killer cake.
Serai3 She's LA based! You should reach out, I bet there's dozens of people who would also want that cake again. I'm rooting to see this one. It sounds amazing!
Shelly Kim well, as you may know the two majors (pastry and anthropology) don't exactly mix. Unless you talk about the country, food, and history as a whole. So she's gotta be a baker, but with speciality on earlier, American desserts.
Given that she received 125 phone calls the first day, doesn't sound too me like it's a waste of time and money. You do realize she probably doesn't have a degree, but just a passion for reminding us all of a sweet past, right??
You are an anthropologist. Look for a subject that you have a passion for and study it anthropologically. Get a grant and publish, or start a blog, a RUclips channel with Patreon. It can be sports, music, food, old TV sitcoms, undies, folk medicine, whatever. Humani nihil a me alienum puto.
EMS 76 or maybe she doesn’t show case her Anthropological writings or papers that she writes based on the cultural connection of food in history as she goes back through the steps. Videos like this are short and she’s talking about her passion and interest but not her academia. Therefore she could be using the anthropology correctly
She's a hero. I hope she uses her research and experience to come out with a great cookbook with good photos and clear, precise directions, so that even when she's no longer in business, and if nobody else steps up to continue baking these cakes, they'll still be revivable and people will be able to enjoy them even if they're no longer served by any restaurant or bakery.
Haha I spent part of my childhood in Lima, and longed to taste an extremely complicated confection called Turron de Dona Pepa. It was made in October and displayed in huge baking trays at grocers and bakers. Recently I found instructions on how to make it on RUclips. It takes hours and hours, and I had to source ingredients like aniseed and fig leaves. But I have made it a few times and it has been such a pleasure, not just to taste it but to serve it to older people who have not had it in decades. Moreover, home made turron is more authentic than much of the stuff sold in Peru I am told, because mass produced is now laced with the slimy taste of palm oil. To any Peruvian or anyone who speaks Spanish I recommend the version on a channel called "Compartiendo Recetas" on RUclips.
I would love to find somebody who does this with ice cream flavors. When I was a kid in Garfield Hts Ohio, there was a homemade ice cream shop called Cannons. I've been searching for Blue Moon or grape ice cream like their's for years. I've had other Blue Moons, but they're never the same. It had little bits of something (pineapple?) in it and was maybe a fruity flavor. Not cotton candy like other Blue Moons I've tried and I never see grape ice cream anywhere.
I remember cannon's. I actually have the recipe it was bits of pineapple and maraschino cherry well blended. There is a grape ice cream/gelatto that is really close made by Sorbello but its only put out in the summer and its REALLY close.
InAnother Life there was a restaurant in Charlotte NC called Snoops that had grape ice cream. Never tried it. I don't know if it's still open anymore since I moved 4 years ago.
Also, her first shop is near Koreatown and she has a tea shop in Echo Park, just north of the lake. I don't think they have the cakes :( but you can get her yummy petit fours.
I loved haw flakes when I was a tiny kid. Then I stopped getting them for 5 years. I forgot what they were, only remembering the dull pink, the circular shape, and the tart taste. Then I happened across a pack of them. They are now my favorite snack.
Now Im scared, Im only 22. I need to get recipes from all my favourite places. I've been eatting the same brithday cake from the same bakery for 22 years, if they ever go out I will personally start working there to keep it going.
All the cakes we had were simple cakes. I don't eat sweets much anymore but occasionally I crave cake with coconut on it. I think the difference between eating desserts today and in the past was we all ate really nutritional meals before we ate a piece of cake and everything was in moderation. We also were outside running around at least 2 hours a day every day and rich desserts weren't eaten every day.
I’m searching for a recipe from Crestwood Bakery that was located in West Allis Wisconsin. They used to be the baker for Sentry food stores. They made a butter cookie with a maraschino cherry in the middle. They were delicate and not too sweet and they did break easily. I’ve tried to recreate it and I can’t. I hope someone remembers them!
There is a cake from this place thats still open in my home town but they discontinued it, its called caramel tiger cake. It was mostly coffee whipped cream but it had custard, and tres leches, and caramel sauce and it was the bomb
6 лет назад
I will always remember shirley temple icecream, never found it since I had it with my mom when I was 5
So I do this to a degree with old cookbooks from the 1940s-1960s. I collect them. I collect both mass made ones like The Joy Of Cooking to ones made by a bunch of church ladies for their local community to hand written ones passed through families. But I can't cook or bake at all...I just like cataloging the recipes and saving them.
I’m sorry, I’ve had the fortune to be able to drive and get get a slice from Palm D’or two or three times a year since I found out it was a thing, and now all normal cakes look unappetizing to me. It’s all just so ridiculously precise and clean and neat... And yet I’m still here because...the title intrigues me.
Bruh I used to walk past that place, whenever my mom went shopping and I got bored, but neve got from there. That was when I was a little kid now these days we hardly go there.
I wish McDonald's would bring back their Cherry Berry Chiller. They used to offer it during the summer but it seems that they have discontinued it a few years ago. Now the Minute Maid slushies they have are good, but they don't quite hold a candle to the Cherry Berry Chiller.
Seafoam icing, please! Haven't had it since Mom made it when I was a preteen. It's a cooked icing: marshmallowy soft slightly-browned sticky goodness. oh baby baby!
Do you do research, talk to people that worked on those cakes back then, trying to figure out how they made them, too? If yes, then you definitely are!
America's obsession of cataloging almost everything is one thing I admire, who would have thought that such menus and recipes could be found in a library setting and be used today.
Thank you, Yes, it all becomes History after long:)
Oh yeah we catalog magazines, pamphlets, recipe cards, you name it. It’s great because you can have a good idea of the fashion, food habits, and general trends of those times. I can go to any library and find some resource pool of information for anything from most decades in American history especially the 20th century overall.
In which library are these menus stored? 😄
anaknipara definitely
I just hope we can manage to catalogue much more of the electronic communications that we utilize. I would hate to see so much history undocumented because people deleted or didn't take snapshots of e-mails, webpages, and text messages. Even if you look at the Wayback Machine, there are whole years missing from the public archives of frequently-visited websites. :-/
Note on how those old cakes don't rely on fondants, where the decorations ACTUALLY incorporate a taste?
ngl i don't see many fondant cakes outside of weddings (but then again i'm also not from the US lol)
Honestly! When I see cake decorating vids and they put layers and layers of frosting it really disgusts me. I know it's more for the decoration than the cake, but someone still has to eat it! DX I don't like a whole INCH of frosting on the sides of my cakes
MythicGirl2210 omg! I hate frostings/fondent on my cake(except chocolate). Totally ruins the flavour and texture of a good cake, i tell ya
Tamika Jones it's not that I think fondant should never exist, but you know, variety is nice. Everyone seems to want cakes as works of Michaelangelo, and not much as a food with mixtures of flavor and texture.
Finally people with sense!Frosting is kinda gross.
1:46 never thought a library would keep old menu's
Nacho TV Definitely a very unique collection. It's understandable it would be well guarded
That's actually pretty cool. One of those things that would be cool to see at least once
its similar to how newspapers get preserved for the future but menus provide more context to culture and economy.
SUB more with additional
Not sure they do lol. But, a menu does give a snapshot of a certain geographic area, things people were into food wise, prices for items of the area, regional speech in the use of the food description, and even information about the history of where the restaurant is located. If you look hard enough at things it is amazing how much information you can gather.
I used to love this ice cream called Blue Sky ice cream it was blue vanilla ice cream with swirls of marshmallows and I ate it growing up as a kid in Ohio. I miss it so much and the place is closed down now. I would love to taste it again some day.
UPDATE: Just visited back home in Ohio. I found the ice cream shop!!!!! They had upsized and moved locations so whenever I went to google the ice cream shops in the area it used to be I could never find it but I randomly found it today when searching for an ice cream place to go to with my family after dinner! When I tasted it, it brought me back to when I was eight years old and was exactly the same (I hadn’t eaten it in 10 years or longer!)! If you are ever in Ohio in the New Albany area it is called Johnson’s ice cream! Get the blue sky flavor! (I couldn’t remember the name of the old place because I was a kid when we went there but when I mentioned the name Johnson’s to my mom, she finally remembered!!)
Jessica Anne The ice cream sounds great! I'm so glad you finally found it!!!
I hadn't realized how invested I was in this story until I read the update. Glad you got to taste it again!
good for you!! glad you found that ice cream shop!
im so happy for you!👍💙
I could totally relate to this experience! Glad you found it.
coffee crunch cake can also be found in a Filipino bakeshop in california (Red Ribbon) which recipe roots to that same retro restaurant.
Armando Rizzio Del Rey De Gocongwei
*incoming pinoy pride comments*
an existing homo sapiens *WOOOOOOOOHOOOOOOOOOOO*
*PEENOISE INTENSIFIES*
wtaf
Armando Rizzio Del Rey De Gocongwei .. Red Ribbon is so damn tasty.. one must try eating it..
I was stuck between majoring in anthropology and the culinary arts. I think I know what to do now.
I didn't know this was something that I could do! I think this would have been my career had I watched this video 15 years ago.
is your profile pic a guy being nutted on or...?
Do both🙌🏽
I’m glad you found out :)
Nice way to say majoring being useless to society
I love this! "...a good dessert can change the course of your day." Yes!
I have done this for people. I take family favorites and convert them for people with food sensitivities, allergies, Celiac disease. It's so wonderful to see someone transported back to grandma's kitchen when they were small children. The senses can be such familiar reminders of our past. Thank you for this. Best part of my day and so inspiring!
Ressurecting old food is really something else.
It brings back incredible old culture that was considered normal before!
Yeah but the women is crazy for calling herself a dessert anthropologist hahahaha that's a made up branch of science or what? You can't use anthropology as a word to put it besides any word just because you are studie something hahahahaha she literally made up a word in my opinion a "calling" ...she could have said I do research on old desserts...that's literally what shes doing...she doesn't need to use a word like anthropology...It's literally a blasphemy to real scientists when idiots like this make up something (I mean mostly Americans...because no one in the world calls themselves Dessert Anthropologist...only if they have a few screws lose then they call themselves like that...).
I would give a lot for the recipe for the rum cake from Arno's Bakery in L.A., an Italian bakery that closed in the 80's. It was the birthday cake for my family all through my childhood. A truly killer cake.
Serai3 She's LA based! You should reach out, I bet there's dozens of people who would also want that cake again. I'm rooting to see this one. It sounds amazing!
I majored in Anthropology, nobody told me about dessert Anthropology... what a waste of time and $...
Shelly Kim well, as you may know the two majors (pastry and anthropology) don't exactly mix. Unless you talk about the country, food, and history as a whole. So she's gotta be a baker, but with speciality on earlier, American desserts.
Given that she received 125 phone calls the first day, doesn't sound too me like it's a waste of time and money. You do realize she probably doesn't have a degree, but just a passion for reminding us all of a sweet past, right??
You are an anthropologist. Look for a subject that you have a passion for and study it anthropologically. Get a grant and publish, or start a blog, a RUclips channel with Patreon. It can be sports, music, food, old TV sitcoms, undies, folk medicine, whatever.
Humani nihil a me alienum puto.
EMS 76 or maybe she doesn’t show case her Anthropological writings or papers that she writes based on the cultural connection of food in history as she goes back through the steps. Videos like this are short and she’s talking about her passion and interest but not her academia. Therefore she could be using the anthropology correctly
Actually you can "anthropologize" every part of human history. Food is just one part of many
I collect old, antique cookbooks (the more hand written notes the better) and I try the recipes. It’s a love of mine.
Trisha Yamada
I find them at thrift stores.
I have a book called Vintage Cakes that has a whole bunch of old timey cake recipes. Coffee crunch cake is in there.
*deserts back then* : intricate cakes and muffins, various regal pastries.
*deserts now* : LET'S SUFF A TACO SHELL WITH ICE-CREAM Y'ALL.
*Let's put a popsicle stick in the cheescake*
Do not disrespect the Choco taco!
TheVespa All desserts are great!!!!!!!
As if that stuff doesn’t still exist, you’re going to get different deserts if your at a nice bakery vs a cooler in front of a gas station
Edgy
She's a hero. I hope she uses her research and experience to come out with a great cookbook with good photos and clear, precise directions, so that even when she's no longer in business, and if nobody else steps up to continue baking these cakes, they'll still be revivable and people will be able to enjoy them even if they're no longer served by any restaurant or bakery.
Haha I spent part of my childhood in Lima, and longed to taste an extremely complicated confection called Turron de Dona Pepa. It was made in October and displayed in huge baking trays at grocers and bakers. Recently I found instructions on how to make it on RUclips. It takes hours and hours, and I had to source ingredients like aniseed and fig leaves. But I have made it a few times and it has been such a pleasure, not just to taste it but to serve it to older people who have not had it in decades. Moreover, home made turron is more authentic than much of the stuff sold in Peru I am told, because mass produced is now laced with the slimy taste of palm oil.
To any Peruvian or anyone who speaks Spanish I recommend the version on a channel called "Compartiendo Recetas" on RUclips.
I love people like this who just want to sweeten our lives with a little old fashioned nostalgia. Thank you!!
That’s a cool idea! I think other people should do things like this, but with drinks and main course foods, instead of desserts.
Normal Paladin was jus thinking about that
For American food, go to Townsends channel for 1700s - 1800s American food
How about not..I mean, do you REALLY want to eat 50's food? When everything edible and non-edible was served in aspic?
What's wrong with desserts?
Tasting History with Max Miller
I would love to find somebody who does this with ice cream flavors. When I was a kid in Garfield Hts Ohio, there was a homemade ice cream shop called Cannons. I've been searching for Blue Moon or grape ice cream like their's for years. I've had other Blue Moons, but they're never the same. It had little bits of something (pineapple?) in it and was maybe a fruity flavor. Not cotton candy like other Blue Moons I've tried and I never see grape ice cream anywhere.
I remember cannon's. I actually have the recipe it was bits of pineapple and maraschino cherry well blended. There is a grape ice cream/gelatto that is really close made by Sorbello but its only put out in the summer and its REALLY close.
Did you ever get a blue cow bell at gannons i remember it was blue moon ice cream in red cream soda. They used biggs red soda...i miss it
Kay brewer
It sounds really familiar but I'm not sure. But man, do I miss their ice cream. Its so cool that somebody else remembers it 😊
Baskin-Robbins has blue moon
InAnother Life there was a restaurant in Charlotte NC called Snoops that had grape ice cream. Never tried it. I don't know if it's still open anymore since I moved 4 years ago.
I love trying old recipes! I wish I had the recipes for the desserts in this video.
I love the way she speak abt memories instead of simply going retro I need to meet her she speaks to my heart 😍
Awesome way to relive old memories & to protect those recipes so that they aren't forgotten. And the young ones can have something different to enjoy!
I hope I see this confectioner one day soon! She seems like a dedicated person to this form of culinary art.
Valerie is a great person, thank you for the video.
Wow! Her bakery is in the Grand Central Market in Downtown Los Angeles.
Also, her first shop is near Koreatown and she has a tea shop in Echo Park, just north of the lake. I don't think they have the cakes :( but you can get her yummy petit fours.
Heathbee C When you mean “North of the lake”, do you mean Alvarado St. or Sunset Bl.?
This is terrific journalism! The importance of public records is so real.
This....was an amazing idea. Bravo Valerie!
well. You can surely say those desserts were...
DESERTED
2:33 I though they were going to run into each other 😓😓
Delightful, now I'm hungry.
"A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece." -- Ludwig Erhard. 🍰🎂🍰🎂🍰🎂🍰
My therapist tells me not to touch cakes anymore, not since that incident involving the kid with a broken arm and three missing teeth...
Wait wtf happened?
I almost kill my family because they doean't left me a piece
Mi I hope it is a joke. If it's not, I'm sorry to hear that
>kid with a broken arm
happy belated mothers day
I am the kid :(
(not wanting to ruin the joke but I hope no one takes this seriously)
Thank you for telling your story😁I will be by to try all of these delightful blasts from the past, Valerie.
I loved haw flakes when I was a tiny kid.
Then I stopped getting them for 5 years.
I forgot what they were, only remembering the dull pink, the circular shape, and the tart taste.
Then I happened across a pack of them.
They are now my favorite snack.
This is amazing! What she does is amazing. Pls Do a separate story about the menu vault!
She's so classy and her choice of words make her sound so delightfully expensive.
Now Im scared, Im only 22. I need to get recipes from all my favourite places.
I've been eatting the same brithday cake from the same bakery for 22 years, if they ever go out I will personally start working there to keep it going.
Now that's a great job to have. Look how happy she is!
I love watching ppl read from an old cookbook and try to cook that food. Is so complicated and hard
I love those menu designs, idk, I just love their designs
Now if only someone can bring back starbuck's key lime pie, i'd finally be happy.
Ikrr, i loved that
That Koffe Krunch cake looks AMAZING!!
Keep up the interesting stories, Great Big Story!
Amazing! Everything looks so yummy, props to you for taking your time to make people happy in such a unique way
I fell in love with Valerie when I saw her on "Nailed It!" ❤️
Those cakes look so good 😋
Who remembers pandan coconut milk jelly? It was grandma's one of the best dessert every thanksgiving
This is my favourite youtube channel!!
All the cakes we had were simple cakes. I don't eat sweets much anymore but occasionally I crave cake with coconut on it. I think the difference between eating desserts today and in the past was we all ate really nutritional meals before we ate a piece of cake and everything was in moderation. We also were outside running around at least 2 hours a day every day and rich desserts weren't eaten every day.
I’m searching for a recipe from Crestwood Bakery that was located in West Allis Wisconsin. They used to be the baker for Sentry food stores. They made a butter cookie with a maraschino cherry in the middle. They were delicate and not too sweet and they did break easily. I’ve tried to recreate it and I can’t. I hope someone remembers them!
Never in my 16 years, four months, 14 days, 15 hours+ of life have I ever heard of a person who's passionate about cakes
There is a cake from this place thats still open in my home town but they discontinued it, its called caramel tiger cake. It was mostly coffee whipped cream but it had custard, and tres leches, and caramel sauce and it was the bomb
I will always remember shirley temple icecream, never found it since I had it with my mom when I was 5
Cake, Cake Cake!!!!❤🎂Absolutely the best sweet created along with Mike and Ikes Hot Tamales!!
My mom's fruit pizza is a kind of cake and I miss it so much! Watching this makes me want to find her recipe. That and pineapple upside down cake.
This is pretty cool. I love the idea of resurrecting cakes that have gone out of style
Dessert anthropologist is a interesting job!!!😍🍰🍰
this is proof that you don't always have to reinvent the wheel to become successful.
So I do this to a degree with old cookbooks from the 1940s-1960s. I collect them. I collect both mass made ones like The Joy Of Cooking to ones made by a bunch of church ladies for their local community to hand written ones passed through families. But I can't cook or bake at all...I just like cataloging the recipes and saving them.
I’m sorry, I’ve had the fortune to be able to drive and get get a slice from Palm D’or two or three times a year since I found out it was a thing, and now all normal cakes look unappetizing to me. It’s all just so ridiculously precise and clean and neat...
And yet I’m still here because...the title intrigues me.
Koffe Krunch Cake is still served here in my hometwon by a local restaurant.
This is amazing! Love it
Show me I wanna be a Dessert historian when I grow up
Dessert anthropology sounds pretty cool.
Really cool
Im surprised those desserts arent rotten by now
So cool you did this
Does Valerie have a cookbook? I need that Grapefruit Cake!
She has the same name as me!! And the funny thing is that I loveeeee baking!!
Gran proyecto 👍
DO YOU SEND CAKES TO THE PHILIPPINES??? Omg koffee krunch cake was my childhood favorite.
i always love your episode about foods 😍
its look so delicious
Man this is amazing.
😋 Desserts are just awesome!
i wish i could have a baker recreate my childhood favorites 😭
Bruh I used to walk past that place, whenever my mom went shopping and I got bored, but neve got from there. That was when I was a little kid now these days we hardly go there.
I wish she would do a cook book!
Please do Philadelphia’s Swiss bakery’s chocolate chip cake!
I feel like my mom would really love the Koffe Krunch Cake. Maybe i'll try it.
I recommend eating at her cafe !!! Super delicious.
I wish McDonald's would bring back their Cherry Berry Chiller. They used to offer it during the summer but it seems that they have discontinued it a few years ago. Now the Minute Maid slushies they have are good, but they don't quite hold a candle to the Cherry Berry Chiller.
sweet nostalgia 😀
I love this place.
This is a badass venture.
I remember Woolworth's strawberry shortcake!
dessert anthropology. wow 😍
Seafoam icing, please!
Haven't had it since Mom made it when I was a preteen.
It's a cooked icing: marshmallowy soft slightly-browned sticky goodness. oh baby baby!
Dessert Anthropologist huh? Guess that makes me a Food Anthropologist because I do this with recipes from the 1940s and 1950s :/
Do you do research, talk to people that worked on those cakes back then, trying to figure out how they made them, too?
If yes, then you definitely are!
this is amazing, i actually teared up towards the end!
Angel food cake with the defrosted strawberries and Cool Whip
The banana cake is something I'd definitely go for
What an awesome job
All I'm asking for... is the return or resurrection of the Cherry Pie 🍒 from Burger King? Please! 🙏🏽
This is so cool!!!!!
i NEED to go there!!!!
why...why am i watching this at 1am :'(
good stuff though
love always everywhere
I love this and the resurrected desserts but I don't know why they had to film this 1:51 lol
Why so Serious she was having a toned down orgasm while looking through file cabinet duh
They used to call it Koffee Krunch Kake, but noticed their mistake some weeks later.
My grandma never let the coffee crunch cake go.
Fascinating
My grandma makes some deserts that don't exist anymore, she makes a cake with pineapple and coconut to die for.