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Let Me Entertain You … A New Food Encyclopedia Bellies Up to the Shelf

December 1, 2008

entertaining-from-ancient-rome-to-the-super-bowlEntertaining from Ancient Rome to the Super Bowl: An Encyclopedia might not grab you with a catchy, seductive title, but it’s a new and welcome addition to the food history literature. Published by Greenwood Press and edited by two respected culinary historians — Melitta Weiss Adamson (Food in Medieval Times, Medieval Dietetics, Regional Cuisines of Medieval Europe, Food in the Middle Ages) and Francine Segan (Shakespeare’s Kitchen, Movie Menus, The Philosopher’s Kitchen, Opera Lover’s Cookbook), Entertaining journeys through the tables and feasts of history. Entries, written by 64 contributors*, range from a few hundred words to over 5000, and cover 120 topics rich in diversity, including Aztecs, Incas, Baby Showers, Civil War, Russia, Restaurants, Cookbook History, Saints’ Days, Zakuskis, and so on. Just about everything is here, although a glaring hole lies where Arab cuisine should be. Nowhere is the Middle East featured as a main entry, although the index shows three spots in this almost 600-page work where the Middle East comes up: for example, mezze (which should have been a main entry, given its prevalence through the eastern Mediterranean region — after all, “Dim-Sum” exists in the lineup of main topics) pops up under the section on “Buffets;” One article represents Africa, “Sub-Saharan Africa,” while the rest of the continent receives no mention at all. Coverage of Asia includes China, India, Japan, and the Philippines.

All in all, this mostly Eurocentric work provides excellent material for readers looking for encapsulated information. Read-more bibliographies follow the various offerings. Another slightly irksome point, not big, but nevertheless valid: a listing of each contributor’s articles would make a nice addition to the contributors’ biographies listed at the end of the book.

Oh yes, money matters. This 2-volume work retails for $199.95.

[*Note: Yours truly contributed the following entries to Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia --- Aztec Entertaining; Books on Entertaining and Dining, History of; Colonial Mexico; Cookbooks, History of; Day of the Dead; Inca; and Saints' Days. It was a labor of love ...]

© 2008 C. Bertelsen

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The New Yorker’s Food Issue: “Tea & Wallaby”

November 30, 2008

kangaroo-meatAppropriately, since it was Thanksgiving week, the editors of The New Yorker dedicated their entire November 24, 2008 issue to food. And they included a fantastic slide show on their Web site — “Tea & Wallaby” — in which photojournalists discuss their most memorable meals.

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UPDATED: BREAKING: Indian Food Critic / Journalist Sabina Sehgal Saikia Dead in Mumbai Terrorist Attacks

November 29, 2008

sabina-sehgal-saikia

Sadly, I’ve just learned that Sabina Sehgal Saikia’s death has been confirmed by her friends and family:

A massive fire has gutted major portions of the floor she was in. Till late Friday night, her husband Shantanu Saikia, who is also a journalist, was “hoping against hope” that she would be found alive. But that was not to be.

Sabina leaves behind her husband and two children - a daughter aged 14 and son aged 11.

She had texted her husband for the last time at 2 a.m. Thursday to say she was trapped inside a bathroom.

Yesterday’s post read:

Along with many others in the food world, I am hoping that Indian food critic Sabina Sehgal Saikia is safe and unharmed. She is still missing and was staying at the Taj hotel in Mumbai on the sixth floor, attending a friend’s child’s wedding and writing some pieces about the hotel’s food and dining rooms.

Mrs. Saikia’s official biography from the Times of India reads as follows:

Sabina Sehgal Saikia has been with The Times of India for the past 17 years. She has worked for the newspaper in various capacities and departments. She was part of the launch team of both Saturday Times and The Sunday Times of India. As a special correspondent with the Political News Bureau, she covered very sensitive areas such as CBI, The Northeast, Enforcement Directorate and Intelligence Bureau.

Subsequently she took over as the Editor of Delhi Times and has given it a youthful orientation. For the past eight years, she has been reviewing restaurants and their delicacies for The Times of India. Her immensely popular weekly column - Main Course - which appears in Delhi Times, has accurately charted the chequered business of eating out in the capital. The hallmark of her critiques has been the objectivity, integrity and honesty with which she evaluates a restaurant. She visits the restaurant anonymously, picks up the tab at the end of the meal and writes, without hesitation, about the entire dining experience. She is the author of The Times Good Eating Guide, a comprehensive evaluation of 600 restaurants in the city. She is an alumnus of Lady Sriram College and the Indian Institute of Mass Communication. Sabina Sehgal Saikia has made her mark in whatever she has taken up as a journalist.

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Thanksgiving in the Truman White House 1946: Poor Harry

November 28, 2008
Truman Signing the Atomic Energy Act of 1946

Truman Signing the Atomic Energy Act of 1946

President Harry S. Truman found himself on the slimming end of things in 1946. The New York Times reported that Truman’s menus seemed a bit austere and quoted White House housekeeper, Mrs. Mary E. Sharpe, as saying “When I make up menus I keep it in mind.” “It” being President’s Truman’s ongoing battle of the waistline.

Of course, poor Harry got a bit of reprieve (but not much, from the looks of it) on Thanksgiving), like the turkeys all presidents “pardon” these days. Where are the mashed potatoes, for goodness sake???

Clear Bouillon

Curled Celery and Olives

Roast Stuffed Turkey

Cranberry Sauce

Giblet Gravy

Candied Sweet Potatoes

Buttered Peas

Cauliflower au Gratin

Orange and Cress Salad

Pumpkin Pie with Whipped Cream

Cheese

Candied Fruit

Nuts

Coffee

Andy Ciordia)

Thanksgiving Preparations (Photo credit: Andy Ciordia)

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Celestine: A Memoir

November 27, 2008
African Market (Used by permission of Charles Fred.)

African Market (Used by permission of Charles Fred.)

(I originally published this on July 31, 2008. But in contemplating Thanksgiving, and after reading Dr. James Orbinski’s gut-wrenching new book — An Imperfect Offering: Humanitarian Action for the Twenty-First Century, I decided to re-publish it here, on this day, when I count my blessings, giving thanks that I do not have to endure what so many African women and girls must, every day of their lives. The plight of Africa’s women and girls never seems to get better — the current crises in the Congo and Zimbabwe attest to that sad fact. See The Washington Post’s recent article on women and childbirth in Sierra Leone. And The New York Times’s article on rape in the Congo almost stopped my heart. I dedicate this article to Celestine and all her sisters. For they are all my sisters, too.)

Blending as they do into the green leaves of the red-flowering flamboyant trees above the crumbling mud brick wall, it’s hard to see the bottle-green chameleons. Dozens of these “ground lions,” with their red throats puffing in and out like bellows stoking a fire, perch in the crevices of the wall.

I envy the chameleons more each day—their food comes to them, snatched up quickly with their long projectile tongues. They just sit and they wait, scanning their world with their beady black eyes sleepily opening and closing like two tiny ball and socket joints.

Gecko, photo by permission.

Gecko, photo by permission.

I envy the chameleons.

For me, getting food is a daily running of the gauntlet. So many desperately poor street vendors out there. All women, all grabbing at me, pawing at me, shrieking at me, “Buy my vegetables, Madame! Madame! S’il vous plaît!” I want to avoid the streets. I want home delivery of vegetables. I do want to be like a chameleon. I want my food to come to me. I want to blend in.

I don’t remember exactly how she started coming to me, this African Muslim woman riding astride her rusty blue moped, her serpentine tie-dyed green gowns flowing like bridal trains behind her, always green, clean, starched, and prim. Sparse, wiry black hair peeks out from underneath her enormous and flamboyant matching green turban. A big straw basket, its fraying edges like tendrils of a young bean plant, rides behind her on the moped, strapped down with worn rope.

I never learn her real name, so in my mind I call her Celestine. She never calls me anything but “Madame,” and I call her “Madame,” too. Just two women, from opposite sides of the earth.

Placing the heavy basket on her head, Celestine gracefully walks through the iron gate toward my front verandah, sashaying like an anorexic ballet dancer performing a chassé. Vegetables poke out of the top of her basket, like so many baby birds peering cautiously from their nest. Scrawny limp carrots, mushy tomatoes, wilted cabbages, yams with shriveled brown skin, small red peppers so hot a touch scalds fingers, tiny juicy oranges, and now and then a soft mango or a bruised pineapple covered with flies sucking out the sweetness. Never is there much more than that, until the rains come, that is. And then just a few scraggly parsley sprigs, maybe slices of a pumpkin-like squash, and always some mysterious green leaves the size of an elephant’s ear, rolled up like a poster and tied carefully with a burlap string saved from a coffee bean bag.

José Eduardo Silva )

Market Basket (Photo credit: José Eduardo Silva )

Dropping her basket on the top step of my tiled porch, Celestine’s thin cold hands extend first toward me in greeting, always after a polite delicate cough, a hint of embarrassment, and gratitude for the glass of iced water I present to her in our private version of a Japanese tea service. I take the glass from her and push my empty market bag forward, its floppy straw craw ready to receive food, from this woman whose dark eyes I can only meet by craning my neck as if to see a spider web at the top of a doorframe.

Squatting down in that graceful way no Westerner can ever easily imitate, heels flat on the ground, and taking each vegetable from her basket, like a cat moving her kittens from one home to another, Celestine carefully places each one in my basket, apologizing for the bump on this one, the bruise on that one. Soon the mound of vegetables reaches the “it’s-time-to-talk-price” level.

Combien? How much?,“ I ask.

She sighs, straightens up, her gaunt face shiny with beads of sweat from the effort, her sparkly fevered eyes blinking away a fly.

“For you, Madame, the price is … .”

Waving my hand impatiently, I smile, saying nothing. I know the price is too high. But this slim woman whose cheeks resemble chiseled ebony more and more every week, whose discreet cough sounds deeper and wetter every time I see her, needs the money. I sense her unspoken need. The bargaining game I won’t play with her.

africa-women-moneyI dig through my money envelope and hand her the colorful paper money and a few coins, placing it all in her skeletal hand, wondering if I will see her next week as I say “À la prochaine.” Until the next time.

The weeks pass as the long dry season extends into July, nearly starving even us, the foreigners. Only US commissary food sits in my cupboards, cans and bags and boxes stamped ominously with expiration dates from before last year’s Christmas. No matter. Food is food. We eat. And we dream of our grandparents’ gardens, of our mothers’ kitchens, of holiday tables laden with food.

We are the lucky ones. At least we have something to eat. The local people are not as fortunate.

But still Celestine comes every week with a few token vegetables. Each week she diminishes a little more, her walk less a dance than a trudging. Seeing her fading away in front of my face reminds me of watching films of the liberation of concentration camps. Each time she appears at the gate, those images haunt me, creating mental snapshots of emaciated, walking skeletons.

Finally, one week Celestine doesn’t come. Another week passes and she still doesn’t come.

I start finding mummified chameleons on the mud brick wall, their little bones piercing through thin dried green skin. I begin to think that being a chameleon is not all that great after all.

Petr Kosina)

Street Vendor (Photo credit: Petr Kosina)

I go back out on the streets again, running the gauntlet of pawing, frantic vegetable vendors. I ask them about Celestine. Their dark eyes look away when they speak. No one knows anything. But from their silence, I sense that AIDS has brushed me, albeit lightly, with its insidious terror.

Every time I read that increasing numbers of AIDS victims are women, I see Celestine. Tall. Dignified. Strong. Brave. Performing small acts of hope to go on living by selling vegetables to a foreigner. Dead.

Shamefully, I recall washing my hands over and over again, careful not to touch myself anywhere until I washed my hands almost raw, careful to sterilize Celestine’s water glass every week. Careful not to get too involved.

Mea culpa.

© 2008 C. Bertelsen

(Photo used by permission.)

(Photo used by permission.)

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BREAKING: Camp David / White House Thanksgiving Menu 2008

November 26, 2008
Bethany L. King

Photo credit: Bethany L. King

Just in time for Thanksgiving eve, the White House uploaded the following menu that President Bush and his family will eat on November 27, 2008. Just a few changes from 2006:

Free-Range Roast Turkey

Cornbread Dressing

Cranberry Sauce

Sautéed Green Beans

Morelia Style Gazpacho with Spinach Salad

Zucchini Gratin

Whipped Maple Sweet Potatoes

Buttered Mashed Potatoes

Giblet Gravy

Fresh Clover Rolls with Honey Butter

Pumpkin Pie with Whipped Topping

Apple Pie

Pumpkin Mousse Trifle

Fresh Fruit Platter

# # #

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Thanksgiving in the Bush White House: 2006 Menu

November 26, 2008

George W. Bush with Lynn Nutt and "Flyer"

George W. Bush with Lynn Nutt and "Flyer"

Like presidents before him, George W. Bush prefers eating his turkey at Camp David. Here’s what he loaded up on at Thanksgiving in 2006:

Free-Range Roasted Turkey

Cast-Iron Skillet Cornbread Dressing

Cranberry Sauce

Sauteed Green Beans

Zucchini Gratin

Whipped Maple Sweet Potatoes

Basil Chive Red Potato Mash

Giblet Gravy

Fresh Clover Rolls with Honey Butter

Pumpkin Pie with Whipped Topping

Apple Pie

Pumpkin Mousse Trifle

Fresh Fruit Platter

# # #

Emilie Hardman)

Thanksgiving Table (Photo credit: Emilie Hardman)

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Vintage Thanksgiving Postcards

November 25, 2008

thanksgiving-vintage-postcards

Fascinating old-fashioned trend: nineteenth-century postcards for Thanksgiving. Take a look at more here, most featuring Thanksgiving feasts.

Enjoy savoring a part of American history:

thanksgiving-vintage-postcard-2

thanksgiving-vintage-postcards-3

thanksgiving-vintage-postcards-4

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A Meditation on Pumpkin Pie

November 24, 2008
Pumpkin Pie -- Tarte Citrouille 101 (Used with permission.)

Pumpkin Pie -- Tarte Citrouille 101 (Used with permission.)

Just in time for Halloween, the frost descended on the pumpkin weeks ago. It shows no sign of retreating yet. And now Thanksgiving is nearly here …

sarah-josepha-hale1With a stroke of his pen, in 1863, a time when the United States didn’t see a lot to be thankful for as the Civil War skimmed off the lives of young men,  President Abraham Lincoln officially created this national holiday.  A day for giving thanks for the bounty of our days. It all came about because of the insistence of Sarah Josepha Hale, editor of the wildly popular Godey’s Lady’s Book and a cookbook author, too. A Pilgrims-in-Plymouth myth arose, complete with seemingly “set-in-concrete” menus.

As I grabbed a couple of cans of that old standby out of my kitchen cupboard — Libby’s 100% Pure Pumpkin, I questioned the whole mythic role of pumpkin in America food lore. Why pumpkin? Why pumpkin pie? Did people in the White House eat this national dish or not before Lincoln? (Few people in the White House seem to have recorded pumpkin pie recipes, although it appeared on official menus occasionally. Lincoln did eat it, according to contemporary accounts.)

And I wondered also why authorities say that the word “pumpkin” comes from an variation of pompion or “melon ” (1545), which in turns stems from a medieval French word pompon, in turn from the Latin word for “melon,” peponem. The Greeks had a word for it, too: pepon or “melon,” which speculatively originally meant “cooked by the sun, ripe,” from peptein, “to cook.” Maybe.

Paul Gourbold)

Pumpkin patch (Photo credit: Paul Gourbold)

Since pumpkins and their cousins in the Curcubita moschata family formed a fourth part of the Holy Trinity of the Amerindian diet — corn, beans, chiles, and supposedly originated in the Americas, the claim that pumpkin-like vegetables existed in Europe or elsewhere in the world earlier than 1492 seems a bit questionable, although Asia boasted several gourd-like specimens. In Mexico archaeologists discovered pumpkin-like seeds dating to pumpkin-related seeds dating to between 7000 and 5500 B.C.

The Massachusetts Pilgrims and, earlier than that, the Jamestown blue bloods learned about squash and pumpkin from the Native Americans. Because pumpkins looked a little bit like food the colonialists knew from England and Europe, pumpkin sneaked into the American larder a little faster than did other New World foods, namely tomatoes and potatoes.

Darwin Bell)

Pumpkins (Photo credit: Darwin Bell)

Pumpkin, as pie, first appeared in English-language cooking literature in 1653 as a distinct recipe. Remember — Jamestown, Virginia, 1607. First permanent English settlement in the New World. As a transplanted Virginian, I like that. Pilgrims, Plymouth, Massachusetts, 1620. Granted, few Englishwomen showed up in Jamestown, so pumpkins probably avoided the crusts early on.

And it’s pumpkin pie I want to dissect. How did we get from then to now?

Francois Pierre la Varenne wrote up a recipe for pumpkin pie in his Le Vrai Cuisinier François (The True French Cook). It was translated and published in England as The French Cook in 1653:

Tourte of pumpkin - Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.

Pie, Pie, Pie (Used with permission.)

Pie, Pie, Pie (Used with permission.)

Other English cookbooks contained “pumpion” recipes and these cookbooks — specifically those by Hannah Wooley (The Art of Cookery Made Plain and Easy, 1747) and Eliza Smith (The Compleat Housewife, 1727) greatly influenced the housewives and cooks in colonial America. Not until 1796, however, did the new United States see a cookbook that was uniquely American in its focus. With the publication of Amelia Simmons’s cookbook, American Cookery, pumpkin pie took its place in the grand pantheon of American cooking:

Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.

Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour

Notice a little linguistic confusion there? Pudding?

Or custard?

Seeding a Pumpkin (Used with permission.)

Seeding a Pumpkin (Used with permission.)

Pumpkin pie, according to modern definitions, is a form of custard. Food science guru, Harold McGee, defines custard as meaning “a dish prepared and served in the same container, often baked and therefore unstirred, so that it sets into a solid gel.” McGee uses the word “creams” for what are popularly called “puddings,” or mixtures that use many of the same mixtures as custards but stirred on top of the stove. Puddings, a very English menu item, fed people well when food remained scarce. The Norwegian concoction, romergrøt, comes to mind here, although puddings as the English understood them tended to be haggis-like in nature. Alan Davidson, in The Oxford Companion to Food, suggested that pudding derived from the Latin word botellus, meaning sausage. That’s not too far off from the French “boudin” and then “pudding.”

But I digress. It’s pumpkin pie I want. And since the White House either reflects, or sets, culinary trends (I’m still puzzling over that one), including pumpkin pie recipes from a variety of White House-related sources seemed like an interesting idea for this pre-Thanksgiving meditation.
Read the rest of this entry »

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President Bill Clinton’s First Thanksgiving in the White House: The Menu

November 22, 2008
Bill Clinton, 1995

Bill Clinton, 1995

U.S. Presidents since Eisenhower seem to prefer the rusticity of Camp David for Thanksgiving. Bill Clinton ate his first Thanksgiving dinner as president at Camp David. The Office of the First Lady released the following menu the day before Thanksgiving that year, November 23, 1995:

Thanksgiving Menu

Turkey Wrapped in Bacon

Mrs. Kelly’s Traditional Cornbread Stuffing

Mashed Potatoes

Liza’s Sweet Potato Casserole (from 30 Years at the Arkansas Governor’s Mansion)

Giblet Gravy

Seasoned Green Beans

Assort Cut Relish Tray

Black Cheery Salad

Cold Fruit Salad

Fresh Baked Dinner Rolls and Muffins

Pumpkin Pie

Pecan Pie

Apple Pie

David Goehring)

Thanksgiving Table (Photo credit: David Goehring)