From Mother Russia with Love: A Monster of a Stove and Tolokno

You can't cook porridge with a fool. ~~ Russian Proverb ~~ An example of Russian Lenten food, tolokno or oat flour with liquid, demonstrates the use of the astonishing Russian stove. Streamlined in the 15th century, the Russian stove incarnates the old adage, “The kitchen is the heart of the home.” Much of Russian peasant…

Advertisements

From Mother Russia with Love: The Domostroi

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…

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

One of her greatest pleasures in summer was the very Russian sport of hodit’ po gribi (looking for mushrooms). Fried in butter and thickened with sour cream her delicious finds appeared regularly on the dinner table. Not that the gustatory moment mattered much. Her main delight was in the quest. ~~ Vladimir Nabokov, Speak, Memory…

From Mother Russia with Love: Great Lent, the Beginning

Many years ago, a high school history teacher of mine asked our class to write down everything we knew about Russia within the space of about 30 minutes. Most people wrote a brief paragraph, describing the red Communist flag with its hammer and sickle. Some delved a little into the cruelty of the tsars and…

The Meat of the Matter: A Question of Sacred Reverence

Meat eating presents modern society with a bit of a dilemma. How to raise and slaughter large numbers of animals under humane conditions, while keeping the price down and within wallet reach of most consumers? That's the major issue, tinged with other, often moralistic, questions. First, right up front, I am not a vegetarian, and…

Lemons – Tiny Cathedrals of Gold

Lemons, their pitted, nay, prehistoric, skins secreting golden oil, Shielding sourness, evoking memories of a grandmother's kitchen, A grandfather's garden. Born in the East, fruitful India, A kiss of cold, albeit fleeting, spawns the yellow Immortalized  in stone, paint, and clay. A fruit reverenced, Blossoming from mountain and lake, Urging cooks to slice, pierce, and…

From Mother Russia with Love: The Domostroi

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…

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

One of her greatest pleasures in summer was the very Russian sport of hodit’ po gribi (looking for mushrooms). Fried in butter and thickened with sour cream her delicious finds appeared regularly on the dinner table. Not that the gustatory moment mattered much. Her main delight was in the quest. ~~ Vladimir Nabokov, Speak, Memory…

From Mother Russia with Love: Great Lent, the Beginning

Many years ago, a high school history teacher of mine asked our class to write down everything we knew about Russia within the space of about 30 minutes. Most people wrote a brief paragraph, describing the red Communist flag with its hammer and sickle. Some delved a little into the cruelty of the tsars and…

Cooking Fish — Let Us Count the World’s Ways: Asia 1

In Asia, cooking fish presents no problem to thousands of ingenious cooks. The abundance of fish and the surfeit of ingredients ensures that fish cookery scales heights far beyond scorched fish fingers, dried-out fillets, and mushy tuna-noodle casserole.

Cooking Fish — Let Us Count the World’s Ways: Africa

It's Lent. That means fish to a lot of people, even today, despite the relaxed rules of the Church. But how to cook fish? How to get past Mrs. Gorton's Fish Sticks? Many, many ways. Let's look at what people around the world do to get fish from the seas, rivers, and lakes from their…

Mrs. Sherman G. Bonney on Lent and Fish

Lent used to be a far more widespread concept in American society than one might think. As Mark Kurlansky made clear in his book, Cod: A Biography of a Fish That Changed the World (1997), cod overfishing led to some radical changes, including Canada's moratorium on cod fishing in 1992. Dan Murphy of Dunville, Newfoundland…

A Bloody Fish Story

The price of fish is something nice -- for fishmongers through the centuries, that is. And over the years, observers noted the rise and fall in the cost of fish according to the liturgical season and changes in the rules of the Roman Catholic Church.* Because of the price of fish, or even the mere…

Idylls of Cuisine, #52

[A photograph, and nothing more, for silent contemplation.] *I usually don't write anything for these "picture-only" posts, but I encourage readers to check out the "Shelf Life" Web site, because of the clever commentary on packaged foods and retro food-product ads. A column, "Shelf Life," appears monthly in the National Toronto Post as well.

Lent, According to American Cookery, the Magazine, That is

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…

Butterfly of Winter — Fabergé’s Mardi Gras Egg

"Carnival is a Butterfly of Winter whose last mad flight of Mardi Gras forever ends his glory." ~ Perry Young, The Mistick Krewe: Chronicles of Comus and His Kin Theo Fabergé,  grandson of Carl Fabergé, created this dazzling egg to commemorate Mardi Gras in New Orleans:

The Black Fast, a Mortification of the Appetite

With Lent fast approaching (February 17, 2010), an examination of fasting and other fleshly challenges seems apropos. Religious-based fasting, in the history of English speakers anyway, belies its importance in the commonly used word for the first meal of the day: breakfast or “break fast.” After all, for much of Western European history, almost half…