Rediscovering Rabelais
The world of food constantly and consistently offers opportunities for discovering convoluted linkages between the darnedest things. Take, for example, …
Monthly Archives: June 2009
Transforming Flour, Becoming Bread
Putting bread in perspective. A photo essay accompanied by historical commentary. The baking of bread, one of much of humankind’s …
Moonshine
Living as I do in the heart of moonshine [white lightning] country, I just about dropped the cookbook when I …
Fresh: A Look at the Meaning of Freshness and the Refrigeration Revolution
A review of Susanne Freidberg’s Fresh: A Perishable History (Belknap Press of Harvard University, 2009) The debate continues on the …
Idylls of Cuisine #17
[A photograph, and nothing more, for silent contemplation.]
Anyone Can Build a Whizbang Chicken Scalder (Even You!)
From the back cover of Herrick Kimball’s book, Anyone Can Build a Whizbang Chicken Scalder: Every small-farm and backyard poultry …
Cooking Equipment, Mostly Old, Beautiful, and Functional
Cooking equipment dates back to the first stick holding skewered meat over a hot fire after days of hunting. All …
Reveling in Books: DIY (Old) Food, Knowledge Lost and Now Found
Want to make your own cheese? How about pickles or chow-chow? Sausage and headcheese? Raise a couple of cows or …
Reveling in Books: Fresh, Bones, Fat, and Meat
Like Susan Bourette in Meat: A Love Story My Year in Search of the Perfect Meal (did she get this …
Flavor Principles Out of Africa: West Africa
Cooking in Africa follows certain patterns: Universals – Onions, tomatoes, peppers Starches – Cassava, cocoyams, sweet potatoes, cornmeal (mealie meal …
