In this episode... It's our first halloween episode and what better way to celebrate than with hors d'ouvers and satanism? Tune in as Sarah and Doug talk all about deviled eggs.
"Deviled Eggs" article from The Republic
“Sauce for Soft-Boiled Eggs” from Apicius 7.17.3
Dalby, Andrew. Food in the Ancient World. Routledge, 2003.
Faas, Patrick. Around the Roman Table. University of Chicago Press, 1994.
Giacosa, Ilaria Gozzini. A Taste of Ancient Rome. University of Chicago Press, 1994.
Grainger, Sally. “Towards an Authentic Roman Sauce.” Oxford Food Symposium, 2005.
Grainger, Sally. Cooking Apicius. Prospect Books, 2006.
Grocock, Christopher, and Sally Grainger. Apicius. Prospect Books, 2006.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
"Stuffed Eggs with Mint" – Coquinaria
“What’s Up With Deviled Eggs & Ham?” – Straight Dope
Beeke, Joel. Fighting Satan: Knowing His Weaknesses, Strategies, and Defeat. Reformation Heritage Books.
Kelly, Henry Ansgar. Satan in the Bible, God's Minister of Justice. Cambridge University Press.
Bender, Arnold E., and David A. Bender. Dictionary of Food and Nutrition. Oxford University Press, 1995.
Stradley, Linda. “History of Cakes.” What's Cooking America, 2004.
“Deviled Eggs” feature on NOLA.com
Columbuis Dispatch, Ohion State Fair
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
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