Lately, claims of cultural appropriation have come to my attention, based on the argument that certain groups of people have “stolen” the culinary achievements of other groups, as well as commentaries suggesting that unless a cook or chef was fetched up in a certain culture, then she or he has no business cooking the food of another […]Read more "What the English Cooked in the New World: A Word about the Fallacy of Culinary Appropriation"
(Due to a foul up with WordPress and dates, this post appeared on December 30. I was not finished with it yet! But now I am!) Black-eyed peas, a gift to the New World from Africa. These beans were there as early as 1659 at St. Louis, now present-day Senegal, but they actually originated in North Africa, in […]Read more "Hoppin’ John, or Dashing Myths Galore"
I didn’t mean to write about Campbell’s soup. You see, I started out pondering a super French soup recipe, Velouté aux Champignons. Somehow I ended up contemplating Campbell’s canned Cream of Mushroom Soup, definitely not one of Antonin Carême’s sauces mères or Mother Sauces (velouté, espagnole, allemande, béchamel)! Though you could argue that Campbell’s soups […]Read more "From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup"
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 […]Read more "Are Pole Beans Like Cows? A Crashing Tale"
[A photograph, and nothing more, for silent contemplation.]Read more "Idylls of Cuisine, #87"