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Named by The Associated Press as one of the “Best Books to Get You Thinking About Food.”

 The 18th century French epicure and gastronome, Jean Anthelme Brillat-Savarin once said, “Tell me what you eat, and I will tell you what you are.

And we believe that to be true.  We love to see families that decide to spend time together in the kitchen or the dinner table and talking to people who value the food that goes into their bodies more than the other material things that surround them.

At Beekman 1802, we have a love for everything vintage.  As recent as 50 years ago, design was much more focused on practicality and usability than wit and aesthetics.  Given the whirring, beeping, fast-speed nature of modern society, pondering a vintage item seems to bring instant quiet and peace.

This is why we fell in love with Richard Snodgrass’ book, Kitchen Things (you can buy it by clicking here)

Richard tells stories about how the utensils we choose can define who we are, how we live, and how lovingly we share food our family and friends.  The stark photography and the storytelling make each item take on an unexpected emotional quality that clearly forms the links between the personality of the cook, the economic and cultural necessity of the times, and the influence of family tradition.

Richard kindly allowed us to present a small collection of photos from the book.  We hope you enjoy as much as we did.




About the Author

Richard Snodgrass lives in Pittsburgh, Pennsylvania, with his wife Marty and two indomitable female tuxedo cats, raised from feral kittens, named Frankie and Becca.

His book of photographs and text on the Flight 93 Temporary Memorial, An Uncommon Field, was published by Carnegie Mellon University Press. His novel, There’s Something in the Back Yard, published originally by Viking Press in 1989, was recently reissued by Amazon’s CreateSpace and on Kindle.

For more information, go to

by Josh and Brent

Reader Comments

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I have my grandmother’s cast iron skillet. It is an indescribable black and carries the flavor of several decades. If I remember correctly, she got the skillet and a few other pieces when she was married in 1939. Her kitchen was painted hot pink. She made bacon in that skillet every morning I was with her. In the evening she used the same to make her cornbread. The week before she passed away, she taught me how to fry chicken in it. She said it was actually too small to properly fry a whole chicken, but we did some legs and thighs and they came out “just fine”.

Lynne Hill

I have 2 cookie baking trays from my mother that are over 45 yrs old because I remember her baking cookies on them when I was wee little and she had them long before I was born. Cookies come out perfectly every time.

Jill B.

I have a couple of very old tin baking loaf pans that my later mother gave to me. She got them from her grandmother, so they are probably approaching 80+ years of use. Best pans for my secret pumpkin bread recipe. 😉

linda schnell-leonardi

my late mother in law used a revere ware large deep frying pan to make her Sunday Sauce~ the one with the copper clad bottom. i inherited it. when i make what we now call ” gravy” in it, it brings me back to her kitchen, in the 70’s, when she was teaching me how to make a sunday sauce. there are never any mistakes when you use this special pan to make it. it is always perfect, and always comes along with the wonderful memories of her, and her delicious meals~ miss you ma~ xoxo linda