I will tear down those Banania smiles from the walls of France. ~~ Léopold Sédar Senghor, poet and first president of independent Senegal* Branding. Such a loaded word, when you consider it. For many Americans it suggests branding cattle and other property, to prove ownership. Very capitalistic, those cowboys, don’t you think? In any … More Banania — an Image of French Colonialism?
In a way, it’s the French version of “Who Wants to be a Millionaire.” World-famous French chef, Alain Ducasse, chose fifteen women from Sarcelles, a suburb of Paris housing mostly poor immigrants mainly from France’s former North African colonies. An article in The New York Times tells the whole story, almost a Cinderella saga: 15 … More Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens
Monticello, the home of Thomas Jefferson, that amazing genius and inventor, and — according to the late food writer, Karen Hess — probably America’s first real gourmet. Any lover of books, art, architecture, wine, and food should dream of visiting this place at least once. [Note: It’s the only house declared a UNESCO World Heritage … More The Potager of Thomas Jefferson: A Kitchen Garden in Photos
A little prickle of recognition, a sense of déjà vu — that’s what happened when I turned to page 86 of A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770 (1984, edited by historian Richard J. Hooker*). There it was: “Ats Jaar, or Pucholilla.” My first thought was, “What is an Indian … More Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South
[A photograph, and nothing more, for silent contemplation.]
[A photograph, and nothing more, for silent contemplation.]
Lent can be a really interesting time of the year. For some of us living in the Northern Hemisphere, a mere glimpse outside our windows forces the introspection and reflection behind the whole idea of Lent. Who wants to walk around out there in that howling wind and blowing snow? Better to stay inside and … More Lent, According to American Cookery, the Magazine, That is
Definition: tunny large sea-fish of the mackerel order, 1530, probably from M.Fr. thon (14c.), from O.Prov. ton, from L. thunnus “a tuna, tunny,” from Gk. thynnos “a tuna, tunny,” possibly in the literal sense of “darter,” from thynein: “dart along.” Aunt Ellen took the green can and pried it open with one of those old-fashioned … More Tuna: More Than Just a Canned Wonder
CYNTHIA D. BERTELSEN 
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