Ironically, Venice canceled Carnival this year due to the threat of a possible new worldwide plague caused by a new coronavirus, COVID-19. This virus is of the same family which causes the common cold, but it is NOT the common cold virus, as some might have it. One of the more popular masks worn by … More Plague!!! Lessons from History
First, a pinch of etymology. The Greeks called lavender nardus after the Syrian city of Naardus, from which comes the word “spikenard.” (More on spikenard in a second.) As for our word, “lavender,” we must once again thank the Latin language for lavare, meaning, “to wash.” A member of the mint family, and cousin to … More Parsley, Sage, Rosemary and Thyme … and Lavender
“On the morning of November 11 I [Colonel Thomas Gowenlock] sat in my dugout in Le Gros Faux, which was again our division headquarters, talking to our Chief of Staff, Colonel John Greely, and Lieutenant Colonel Paul Peabody, our G-1. A signal corps officer entered and handed us the following message: Official Radio from Paris – … More The Ancient Story Behind Veterans’/Armistice Day, or, The Significance of St. Martin of Tours
The truth is, the dishes associated with Provence’s Thirteen Desserts abound with religious symbolism. Take the Four Beggars, or Les Quatre Mendiants, which symbolize something that we in the secular West have basically lost, a sense of awe and fear about the natural world and all that is in it. The Thirteen Desserts likely represented … More Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts
Spanish food enjoys some quite heady popularity right now. Trendy magazines and the international food punditry (for example, Matt Preston in Australia) say “Si” to Spanish cuisine and predict a continuing surge of enthusiasm for the food of the land of Don Quixote. Just about every grocery store, mundane as well as high-end, displays wedges … More Sugar, Saffron, Spices — The Arab Influence on Spanish Cuisine, a Brief Meditation
When the sage comes to life again, after its long, lonely slumber in the freezing winter, I always just stop for a moment and marvel. How could this happen? Left outside the kitchen door, the sage bows before the relentless blasts of icy winds and heavy snow. Its leaves and branches shrivel to skeletal silhouettes, … More Of Herbs and Other Country Messes
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 … More The Black Fast, a Mortification of the Appetite
Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology), by C. M. Woolgar, Dale Serjeantson, and Tony Waldron (paperback, 2009) In the unending quest to find models for culinary historiography, here’s another fairly up-to-date addition to the growing list: This book draws on the latest research across different disciplines to present the most … More Food in Medieval England: Diet and Nutrition
CYNTHIA D. BERTELSEN 
You must be logged in to post a comment.