Food, Photography of

Photography is pretty simple stuff. You just react to what you see, and take many, many pictures. ~Elliott Erwitt Truth be told, I love photography for many reasons, one being the sense of peace that comes with observing the world around me. Photography forces a photographer to be centered. To photograph means slowing down and…

Are Pole Beans Like Cows? A Crashing Tale

Pole beans are sort of like cows. If you keep milking a cow, she produces milk. Likewise, if you keep picking pole beans, the plant keeps producing. Pole beans are not like bush beans, which render up a crop and then die back. I call them pole beans, but some people call them flat beans…

Advice for Food Writers

The buzz not long ago came from the keyboard of Amanda Hesser, a former food writer for The New York Times, who proved with a click of the mouse that controversy gets people reading, Tweeting, Facebooking, and just plain screaming. Or sniffling. Ah yes, that last one.  I hate to say, is what almost happened…

When it Comes to Writing, Define Your Terms

There is communion of more than our bodies when bread is broken and wine drunk. ~~ M. F. K. Fisher With every story ever told, there’s usually a beginning, at least in an ideal world. The reader progresses toward a soft plump middle, where the real action occurs, like a jelly doughnut harboring cherry filling….

FOOD FOR ART’S SAKE: Eating with the Impressionists

In celebrating art, the Western world owes a tremendous debt to France. Once a mecca for Impressionist artists and others, France nurtured both their souls and their bellies. And in France, art goes back a long way, back to the time of Cro-Magnon man who left his indelible marks on the dim damp walls of the caves of Lascaux in the Dordogne area of southwestern France.

Ladies of the Pen and the Cookpot: M. F. K. FISHER

Anyone who reveres food and eats oysters, who yearns for security and longs for love, and who seeks out experiences and thinks much must discover M. F. K. Fisher. Just who was M. F. K. Fisher and why did James Beard, that gentle giant of the food world, call her a national treasure? And why did John Updike refer to her as “the poet of the appetites”?

“Ginger Shall Be Hot i’ the Mouth Too”

Sir Toby Belch: Dost thou think, because thou art virtuous, there shall be no more cakes and ale? Clown: Yes, by Saint Anne, and ginger shall be hot i’ the mouth too. Twelfth Night. Act ii. Sc. 3. If anyone ever makes a movie about ginger’s long and fascinating history, I want Leonardo DiCaprio to…

BY WAY OF AFRICA: Seafood on the Plate

Africa, West “…with a legion of cooks, and an army of slaves.”–Lord Byron– Five hundred and eighteen years ago, an event occurred that changed the world in more ways than its perpetrator thought possible. Christopher Columbus’s voyages caused a collision of cultures, people, and foods on a scale never before seen in the history of…