Ep. 14: Grunge and Grease in the 1990s

This month we’re staying chronologically close to home, hopping back just a few decades to the roaring '90s. We chose two happy memories of the period --grunge fashion and the McPizza--and set about to see what they have in common.

Torey tried to connect with her inner Kurt Cobain and ended up with only a mild existential crisis in a Value Village. Steph met with much more certain success, finding a veritable double for the McPizza crust recipe (that cornmeal mouthfeel!) and tracing its dubious roots through fast food history.

Steph is obsessed with: Beckoned By the Sea: Women at work on theCascadia Coast by Sylvia Taylor

Torey is obsessed with: Too Fat, Too Slutty, Too Loud: The Rise andReign of the Unruly Woman by Anne Helen Peterson.

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Check our facts:

FASHION

“Grunge: A Success Story” by Rick Marin in the New York Times, 1992:

Why Kurt Cobain Was One of the Most Influential Style Icons of Our Times” by Chioma Nnadi in Vogue

Champagne Supernovas: Kate, Marc, McQueen,and the ‘90s renegades who remade fashion by Callahan, Maureen. 2014

Style Tribes: The Fashion of Subcultures by Young, Caroline. 2016.

Riot grrrl: Revolution girl style now! 2007 (Note: This is the book that enthralled 18-year-old Torey many years ago.)

We were feminists once: From riot grrrl toCoverGirl, the buying and selling of a political movement. Zeisler, Andi, 2016

FOOD

To recreate Steph’s Reddit journey:
"TIL that in the late 80s and early 90s McDonalds brought in the McPizza..."
"A personal eulogy for the McDonalds McPizzas..."

The magical crust we used for our McPizzas

A general overview of Fast Food in North America

A Globe and Mail article on Canadian eating habits (look out for this one to reoccur!):

Some other interesting McDonalds’ foods

A different podcast, whose hosts actually went to the Pomeroy, OH location to eat some McPizza last year

The wonderful and stereotypical Canadian McPizza ad

Comments

Ep. 33: Obsessions: Lace Knits and Hazelnuts

We're going off-script this month and treating ourselves to a whole episode about our current obsessions. No rhyme, no reason, no era - just really cool history. Torey's facing her fears and diving into an obsession with lace knitting (and/or knitted lace, depending on who you're talking to). Meanwhile, Steph is all in on hazelnuts, and we both make some fabulous nutty dishes. Thanks for listening! Find us online: Instagram @fashionablyateshow Facebook and Pinterest @fashionablyate Email us at fashionablyateshow@gmail.com Check our facts Food History of gianduja: Chocolate hazelnut spread from Hazelnut Hill Roland del Monte's pâte à tartiner recipe from Canadian Geographic, by Alexandra Pope Praline paste recipe from roadtopastry.com Mixed herbs and hazelnut roast potatoes recipe from spice trekkers.com Dinner in Memory of George Washington, given by the George Washington-Sulgrave Institution, February 1926 . From NYPL "What's On ...

Ep. 28: Deer Catharine

This month we're going further back than this podcast has gone before: decades before Mrs Beeton, there was Catharine Parr Traill, a woman whose letters we study and whose symbolism we have a hard time coming to grips with. To everyone's surprise, our fashion segment this month actually covers fashion: we're looking at the late Regency period and the relatively loose dresses that came with it. In another podcast first, we're also taking a stab at some meaty dishes. Both Torey and Steph fry up some venison steaks, and we talk about the history and ethics of game meat in Canada. Less controversially, we also serve up some cranberry sauce and tarts, to mixed reviews. What we're obsessed with in history Steph : An old favourite: Lucy Worsely, an English historian and author, and two of her books: Jane Austen at Home: A Biography and Queen Victoria: Twenty-Four Days that Changed Her Life . Get in that library queue, these books are going fast. Torey : A new ...

Ep. 34: Hello to the Future

Yes, friends, it's true: the time has come for us to leave you. We've spent the last three years in a tumult of food highs (wartime cake!), fashion lows (remember that time I tried to describe how to tie an ascot?), and vice versa (remember that time Steph made a totally gorgeous outfit from a thrifted suit? Legendary.). Now, for our final bow, we're taking a trip back to our first failure, our worst failure, our gloopiest, ickiest, saddest failure: vegetarian jello. For what better way to say goodbye to you, our lovely listeners, than to make good on a three-year-old promise to try agar agar again? This month, we brave our fears and face our old foe, while talking '60s jello and the space-age fashion of the future. We said it all in the episode, but it bears repeating: thank you so much for listening. We've loved making this show. We hope hearing us fumble our way through food and fashion has made you as happy as it has made us. Feel free to find us outside of...

Fashionably Ate

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