Black is the colour … “Black is the colour of my true love’s hair, his face is something wondrous fair,” goes a traditional ballad sung in the Appalachian Mountains, with origins likely from Scotland. I started thinking about colors and food when I read of the passing of Irish poet, Seamus Heaney. Heaney wrote of […]Read more "Black is the Colour of My … Food"
Let food be thy medicine, and let thy medicine be food. ~Hippocrates Food and medicine, always intertwined in the human imagination. Because – obviously – the earliest English settlers brought their food habits and medicinal beliefs with them to what is now the United States, I relish books that provide background to the English way […]Read more "Medieval England: Medicine as Food, Food as Medicine"
(Note: I am going to be discussing pickling and the English influence on that practice in my next several posts. This is an old post that I think provides an intriguing introduction to this subject.) A little prickle of recognition, a sense of déjà vu — that’s what happened when I turned to page 86 of […]Read more "Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South"
At this time of the year, cookbooks flow like rivers out of publishing houses. The usual stabs at global cuisine are always there, covering everything cooking-related from Vietnam to Persia to Cuba, with the usual obsequious curtsies to France and Italy. Gluten-free and farm fresh crop up, too. But the most interesting trend in […]Read more "Cookbooks for the Season: Preserving is the Hot Topic These Days"
It’s not REAL mayonnaise. You know the one I mean. Mayonnaise – made with egg yolks, an acidic liquid, a dash of mustard, salt, and oil, usually olive – feels as smooth and soft as a silk pillow, sliding like thickened cream across the tongue. There’re no startled taste buds in the presence of too much […]Read more "Real Mayonnaise, Real Food? Or Just Sanctimonious Snobbery?"