Nine years ago, I decided to poke a toe into the world of food blogging. I settled on the name, “Gherkins & Tomatoes,” based on a painting by Luis Meléndez, a tribute to the period of history known as “The Age of Exploration.” Faced with a blank screen demanding something, anything, the first words that…
Category: Cookbooks
This Wild Land: Florida, Zora Neale Hurston, & Marjorie Kinnan Rawlings
There is no single face in nature, because every eye that looks upon it, sees it from its own angle. So every man’s spice-box seasons his own food. ― Zora Neale Hurston In my house, anyone waking to the soft, misty mornings of a searing Florida summer will be immediately drawn to the coolness of my…
Tales of Alligator Flesh and Tails
Alligator meat is quite varied in itself The meat found in the tail is white and sweet, and can easily fried or sauteed. The leg meat is dark and less tender, with a color and texture similar to a beef shank, best used in soups and stews. The body meat is more like that of…
Place and Food, Genius Loci and Terroir
Genius Loci* 1. The prevailing character or atmosphere of a place. 1.1 The presiding god or spirit of a place. ~ Oxford English Dictionary Years ago, psychologist Jon Kabat-Zinn published a book titled Wherever You Go, There You Are (1994). He certainly had a point, and a very, very apt one. You can’t shed your…
Just a Few Pictures, and a Few Words
Florida is a state where nearly everybody hails from another place. (1) And that idiosyncrasy makes the state an exciting social laboratory for curious (nosy?) people like me. One of the most intriguing questions right now, out there in the wide expanse of the world, is how people deal with “other people’s food.” (2) The…
