Bluets, Maggie Nelson’s Exploration of Blueness

Maggie Nelson’s Bluets tackles the varied permutations of the color blue.  It’s the perfect book for someone like me, someone who loves the short eccentric entries writers make in their notebooks. Like Somerset Maugham’s A Writer’s Notebook, Nelson’s Bluets ricochets all over the place, only in her case, every observation concerns blue in some way. On one … More Bluets, Maggie Nelson’s Exploration of Blueness

Madhur Jaffrey’s “Vegetarian India”: My Review on the”Modern Salt” Site

I love food from India, I mean, I really, really do. And  so when I had a chance to review Madhur Jaffrey’s latest, well, what could I say??? Heck, YES! Here’s my review, of a marvelous book, on that wonderful new magazine from the U.K. – Modern Salt: MADHUR JAFFREY’S “VEGETARIAN INDIA: A JOURNEY THROUGH … More Madhur Jaffrey’s “Vegetarian India”: My Review on the”Modern Salt” Site

High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

Many writers and researchers around the world now write prodigiously on the topic that engages all of us several times a day: food. And its history. It used to be that those of us interested in the history of food found the pickings pretty slim. Of course, there was Reay Tannahill’s Food in History (1973) … More High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

The Culinary Imagination

Right now, Life is clawing away, making exorbitant demands on my time. Think 24/7 with no let-up in sight. That said, I wanted to share a delicious find with you, something to really sink your teeth into, not balm for the brain but ballast instead. Grab yourself a copy of Sandra M. Gilbert’s The Culinary … More The Culinary Imagination

And More Gifts: A Selection of Food and Culinary History Books Published in 2013

Before I list my choice of books for 2013, a caveat: I have not read all of these yet. What I attempt here is to list the food and culinary history tomes that interest me (and hopefully you!), published in 2013. The descriptions of these books come from various sources, usually the publisher. That said, if … More And More Gifts: A Selection of Food and Culinary History Books Published in 2013

Cuisine & Empire: Cooking in World History, a Book You Simply Must Read

Today, I am happy to share something with you, a marvelous gift to the world of culinary history: Cuisine & Empire, by Rachel Laudan (University of California press, October 2013). I had the pleasure of reading some of the book while it was still in manuscript,* and that bit whetted my appetite so much that … More Cuisine & Empire: Cooking in World History, a Book You Simply Must Read

* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**

Dealing with the death of beloved parents takes a great toll on people, leading them on journeys of self-discovery often not possible while parents still live and breathe and exert influence on their adult child’s life. Rarely does settling up an inheritance take sixteen years of patience and hair-pulling, constantly reminding the bereaved of their … More * A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**