First, look at your pantry. If it is bare, you’ll need to act fast, as supplies – at least in my neck of the woods – are dwindling fast. I’m going to assume that you’ve prepared for the coming weeks and months with swiftness. The following list is only a suggestion. And to cook many … More The Cook’s Dilemma: How to Cook During a State of Siege, via Your Pantry
I used to read Ernest “Papa” Hemingway’s novels. Clean, spare prose, mixed up with some keen observations about human nature, his writing – and his adventurous life – took me places I yearned to go. But, later on, even more enticing to me was his nonfiction. I can’t tell you how many times I read … More Being Ernest: On ” Writing One True Sentence”
Martha Bradley’s The British Housewife (1756) has long fascinated me, for all her detail and precise instructions. And, most of all, for her emphasis on local foods, long before Alice Waters or Michael Pollan were gleams in the eye of God. Of course, the other point I want to make here is this: the English were quite … More Before There was Martha S., There was Martha B.*
Compiling bibliographies is a bit like blowing bubbles, for you never know how big the bubbles will be or how far away they’ll float through the air. Or where they’ll land. And that’s the exciting bit about bibliographies. You can’t know when you set out on the journey where you’ll end up. If you compile … More The Joy of Bibliographies
Cabbage soup and gruel are our food. (Shchi da kasha, pishche nashe.) ~~Russian peasant proverb Trying to ferret out tidbits about Russian food history can be tough going. Aside from the language barrier, anyone interested in Russian culinary history suffers from a major weakness: there is a terrible lack of written material contemporaneous with Forme … More From Mother Russia with Love: The Domostroi
Like many women, and quite a few men, I learned to cook some five or six basic dishes from my mother. And even then, it was all oral. Nothing written. Nevertheless, as a modern person, I guess, I desired to know and understand much more about cooking and cuisine and began to accumulate books on … More The Biggest Food Revolution Ever: The Printed Cookbook?
Just a reminder that you will be able to see some 10 of the 28 sessions live and for free on Friday and Saturday, February 10 and 11, 2012. See schedule of free sessions below. To brighten up a dreary February in 2011, a group of food scholars and cookbook writers started a cookbook conference. … More The Roger Smith Cookbook Conference