Memory is a funny thing. By “funny,” I’m not thinking Woody Allen amusing or Amy Schumer hilarious. No, by “funny” I mean something akin to “strange” or “perplexing” or even “otherworldly.” And indeed memory can be perplexing, making it appear as the stuff of fabulists. Trying to remember what happened last week, much less 50 or…
Category: Reference
The New World, through the Eyes of Thomas Hariot
To come upon Roanoke Island on a sun-drenched day, surrounded by Roanoke Sound and Croatan Sound, is to gaze upon a place of mystery, a place, no, the catalyst that set off the English settlement of the New World. It’s a place where glittering blue waters roll like hundreds of diamonds spilling from a jeweler’s velvet sack,…
African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors
Only one of this year’s new releases in print cookbooks covers the cooking of Africa, unless you count books about Moroccan cooking by Fatéma Hal and Z. Guinaudeau, as well as Kittee Berns’s Teff Love: Adventures in Vegan Ethiopian Cooking. The rest only come in Kindle editions, a medium which is not my first choice…
How the English Became Americans, according to Malcolm Gaskill
“An acclaimed British historian traces the first three generations of English colonists in America, revealing how our national identity was forged in the terrifying wilderness of a new continent. In the 1600s, over 350,000 intrepid English men, women, and children migrated to America, leaving behind their homeland for an uncertain future. Whether they settled in…
What the English Cooked in the New World: A Word about the Fallacy of Culinary Appropriation
Lately, claims of cultural appropriation have come to my attention, based on the argument that certain groups of people have “stolen” the culinary achievements of other groups, as well as commentaries suggesting that unless a cook or chef was fetched up in a certain culture, then she or he has no business cooking the food of another…
