Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

I woke up this morning fully intending to end my two weeks of silence on this blog – due to familial obligations – with a preliminary examination of the role of ducks in French cuisine. But that alluring topic took a sudden backseat when I opened up my local newspaper and read, “Humans May have…

Food, Photography of

Photography is pretty simple stuff. You just react to what you see, and take many, many pictures. ~Elliott Erwitt Truth be told, I love photography for many reasons, one being the sense of peace that comes with observing the world around me. Photography forces a photographer to be centered. To photograph means slowing down and…

Pears – an Exploration of Ancient Food Preservation

The soft, beguiling fragrance permeates the air, rising above the aroma of the Jonagolds and the Galas, even over the sweet perfume of the Golden Delicious apples piled in baskets, resembling yellow baseballs. The knobby Bartlett pears (Pyrus communis), also known as the Williams pear, still slightly green but with a small and promising pink…

The Curse of Corn: Poverty and Politics and Pellagra

Dr. Joseph Goldberger stands watching the children eating. He’s about to prove his hunch that pellagra occurred in the face of nutritional deprivation. He devoted years to discovering what caused the curse of corn, pellagra. Although the fat cats in the South of the time, and we’re talking early 20th-century here, didn’t want to spend…

The Expert (French) Cook in Enlightenment France: A Review

If you scrutinize sixteenth-century Dutch artist Pieter Aertsen’s painting, “The Cook in Front of the Stove,” you will see a rather stereotypical image of servant cooks, one that persisted in popular memory in Europe until well into the nineteenth century. Sean Takats, assistant professor of history at George Mason University and codirector of Zotero, attempts…