Day 2: Oysters – Celebrate American Food History

Jonathan Swift once quipped, “It was a brave man who first ate an oyster.” And an even braver one who pried open the shell without special gloves and knives. Actually, it’s more likely that our hero (or heroine)  used a rock to smash into the mollusk. Oysters kept people alive in the early days of colonial North America,…

Time to Cook

It’s time … to share a pie or something else with someone today.

Transform Your Aching Soul with Cooking

Photo credit: C. Bertelsen Living today’s hurry-up-run-run-run-faster-faster-text-text lifestyle tends to blunt contact with more earthy things, like cooking. The act of cooking offers something that the stiffest drink or most potent tranquilizer cannot. Dare I say it out loud? It’s even better than sex, in a way. Especially when chocolate is involved, but that’s another…

The Culture of Food in England 1200 -1500

And along comes another new book about the history of English food! My cup runneth over! This one – The Culture of Food in England 1200 – 1500, by C. M. Woolgar – looks promising, for he begins Chapter One by referencing a word game from late medieval England: A carve of pantlers (those ‘who looked after…

Who is a Chef? Who is a Cook?

There’s a lot of confusion out there about just what constitutes a “chef” versus a “cook.” Oh yes, and it’s a question that many writers have tried to answer. Nothing new there. I’m a big believer in defining terms, realizing of course that terminology and words change meanings over the years. But, that said, and…

Science: The Missing Ingredient in the So-Called Art of Cooking

Every chef should be a scientist too. How so? Cooking changes the chemical and structure of food. Therefore, understanding these changes would help a lot when perched in front of the stove, whisk or wooden spoon in hand. Over the last several weeks, I’ve watched more episodes of the popular American TV program, “Chopped,” than I…

From Mother Russia with Love: A Fish in Every Pie

The kulebyaka should be appetizing, shameless in its nakedness, a temptation to sin. ~~ Anton Chekov, “The Siren” Fish dishes abound in Russian cuisine, in large part because of the Russian Orthodox Church’s strict rules on fasting during Lent other times of the year. But we cannot ignore the simple fact that fish thrive in…