I decided to sign up for a photography class, because I wanted to move out of AUTO on my lovely Nikon D5100 camera. Below, you’ll see some of the food photos that I’ve been fussing with:
Categories: Cabbage, Cheese, Chile Peppers, Cooking, Cucumbers, Ingredients, Photography • Tags: Cabbage, Caviar, Cheese, Chiles, Coffee, Cucumbers, Cups, Photography
After a long day flying, and given the “food” served on the airplane, the first order of business when I arrived in Paris included real food. I needed to drop my bags in the apartment and seek sustenance. Quick. (Actually, after taking the RER from Charles DeGaulle airport to the center of Paris, through the banlieues that François Maspero wrote about in Roissy Express: A Journey Through the Paris Suburbs, I snapped a picture of my “new” (and quite decent) kitchen. […]
Categories: Cheese, France, French Cooking, Photography • Tags: Bread, Cheese, France, Olive bread, Paris kitchens, Pavé d'Auge
Smelling like something dead, washed-rind cheeses* with their soft non-acidic centers offered a taste of animal protein to medieval monks prohibited from eating meat for over 100 days in the average liturgical year. The fact that these cloistered souls liked the results of their odiferous labor ought to cause us to wonder something: what did their meat taste like when they ate that? But we’re thinking of cheese, not the perfectly wrapped and labeled cheese available today from various Trappist […]
Categories: Cheese, Middle Ages • Tags: Cheese, Cheese-making, Cistercians, Middle Agess, Monasteries, Monks, Paul Kinstedt, Washed-rind Cheese
A possibly apocryphal story, told in many places — print and Internet — reads something like this: After a long day of traveling, the emperor Charlemagne stopped at a bishop’s residence to rest, conveniently at dinnertime. In a ninth-century biography of Charlemagne, written by an erudite monk at St. Gall monastery in Switzerland, the author says, Now on that day, being the sixth day of the week [Friday], he was not willing to eat the flesh of beast or bird. […]
Categories: Cheese, France • Tags: Belleaye, Benedictines, Beval, Brie, Briquebec, Chaligny, Chambarand, Champaneac, Charlemagne, Cheese, Cheesemaking, Citeax, Cluny, Conques, Gorgonzola, Igny, Laval, Maroilles, Monks, Mont-Des-Cats, Munster, Parmigiano-Reggiano, Port Salut, Saint-Maur, Saint-Nectaire, Tamie, Tête de Moine, Wash-rind Cheese
