Just a note – life’s busy – to share the shortlist for The Gourmand Awards. “What is that,” you might ask? Here’s their take on it: “The Gourmand Awards are the major Food Culture event in the world. They started in 1995 for cookbooks and wine books, at Frankfurt Book Fair. They now include all […]Read more "THE GOURMAND AWARDS"
On Thanksgiving, early in the morning, for such is the time of day it’s done, I bake a pumpkin pie. I think of England while prepping everything, because the spicing – cinnamon, cloves, nutmeg, ginger – dates to medieval times in England and beyond. Sure, you find that flavor pattern in many European dishes, a […]Read more "The British Were in the Kitchen, Too: A List of Books on Food History"
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 […]Read more "The Fallibility of Memory, or, The Fabulists among Us"
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, […]Read more "The New World, through the Eyes of Thomas Hariot"
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 […]Read more "African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors"