Note: My point here, and elsewhere, on my blog and in my work, is to present information in as truthful a manner as I can, in order to raise questions and, hence, awareness. The truth is that there are more than ways than one to look at issues. Blindly accepting points of view only serves … More Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions
It’s not REAL mayonnaise. You know the one I mean. Mayonnaise – made with egg yolks, an acidic liquid, a dash of mustard, salt, and oil, usually olive – feels as smooth and soft as a silk pillow, sliding like thickened cream across the tongue. There’re no startled taste buds in the presence of too much … More Real Mayonnaise, Real Food? Or Just Sanctimonious Snobbery?
I know, I said my last post was the last until after Christmas, but I wanted to share something with you this bright sunny day. Not long ago, some people who write the remarkable web site “Female & Fungi” contacted me about my book, Mushroom: A Global History. They wanted to know more about the … More Mushrooms at Female & Fungi
After waking up to yet another gray, frigid day, I read – not without little frissons of envy, to be honest – the latest crop of great food bloggers selected by The Huffington Post, which run the gamut from folksy to romantic. The photos certainly could festoon the walls of great museums, vying for space … More Burnt Toast, or, What Most Food Blogs Never Mention
“Rich with the flavor of words . . . a marvelous and kaleidoscopic view of Paris . . .” Gazing on Paris now from the vantage point of the Pont Neuf or the top of the Eiffel Tower or down the Champs Élysées, it’s nearly impossible to grasp the fact that in 1871 Paris lay … More Dawn of the Belle Epoque: The Paris of Monet, Zola, Bernhardt, Eiffel, Debussy, Clemenceau, and Their Friends
The writing of cookbooks often becomes fraught with injured egos and accusations bordering on the libelous. William Verral’s Recipes from the White Hart Inn provides a splendid example of that truism. During the heyday of Whig political power in eighteenth-century England, the Duke of Newcastle enjoyed the services of a chef named M. Pierre de St.-Clouet until … More Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook
We need strategies that do not drag us back to the dispositional focus of the Inquisition’s witch-hunts, that propelled the notion of the “Satan Within,” when much good and evil is the product of situational and systemic forces acting on the same ordinary, often good people. ~~ Philip Zimbardo It’s been with a great deal … More The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen