Linda Lum – Medium

Linda Lum

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How Corned Beef Became Irish (and other edible stories)

How Corned Beef Became Irish (and other edible stories)

A not-too-serious collection of tasty tales about the origin of some of our favorite foods.

2021

Stories

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Published in

Another Side of Autumn

“The crickets felt it was their duty to warn everybody that summertime cannot last forever. Even on the most beautiful days in the whole…

Aug 21, 2022

Another Side of Autumn

Aug 21, 2022

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How to Write Recipes

A well-written recipe is more than a list of ingredients. A recipe should be informative, interesting, and enticing. Above all, it should…

Jul 24, 2022

How to Write Recipes

Jul 24, 2022

Pinned

Stay Cool in the Summer With Crock-Pot Cooking

In the hot days of summer, we need a respite from oven-baking and stove-top cooking. Here are some recipes that will provide a hot meal but…

Jul 20, 2022

Stay Cool in the Summer With Crock-Pot Cooking

Jul 20, 2022

Published in

Mulligatawny: The Soup that Bridged Two Culinary Worlds

How the British Reinvented an Indian Soup

1d ago

Mulligatawny: The Soup that Bridged Two Culinary Worlds

1d ago

Published in

Four and Twenty Blackbirds? Not Today

A food historian’s take on Tourtière, the meat pie of Québec

3d ago

Four and Twenty Blackbirds? Not Today

3d ago

Published in

The Tangled Tale of Tiramisu

One spoonful in Aquileia opened the door to a dessert with many layers and even more stories

5d ago

The Tangled Tale of Tiramisu

5d ago

Published in

The “Other” Goulash

No beef, no apologies — just mushrooms, potatoes, and paprika doing what they do best.

Nov 9

The “Other” Goulash

Nov 9

Published in

Five Ways to Feast: A Thanksgiving Series — (#5 Cocktail Party)

A glittery, glitzy finale to the Thanksgiving holiday

Nov 7

Five Ways to Feast: A Thanksgiving Series — (#5 Cocktail Party)

Nov 7

Published in

Fat Chance

Why that 80/20 might be our burger’s best friend

Nov 5

Fat Chance

Nov 5

Published in

Five Ways to Feast: A Thanksgiving Series — (#4 Brunch)

A relaxing brunch, no hurry, no worry

Nov 4

Five Ways to Feast: A Thanksgiving Series — (#4 Brunch)

Nov 4

Linda Lum

Linda Lum

Book Author

I write about culinary history and the way foods connect us, blending history, personal narrative, and story telling—because food is never just food.

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