Penelope Casas, an expert on Spanish cuisine, passed away last week, not too long after the death of yet another one of my favorite food writers, Leslie Land. Now this may seem strange to you, and it does feel odd to me at times, but through the books these writers wrote and the recipes they […]Read more "Cookbooks Tell the Story of Our Lives: Remembering Penelope Casas and The Foods and Wines of Spain"
Using cookbooks as a tool in historical archaeological research might sound a tad bit absurd, but by examining certain characteristics of these books, it becomes possible to see dirt-covered artifacts in a slightly different light. As a tribute to my childhood friend, Meli-Duran Kirkpatrick, and at the request of her husband, archaeologist Dr. David Kirkpatrick, […]Read more "Using Cookbooks in Historical Archaeological Research: New Mexico as a Case Study"
“Just like in the movies, when the hero finally gets up to the ticket window and the clerk slams it shut.” That’s the thought that ballooned in my mind when I walked up to the doors of the Museo del Prado in Madrid on a Monday morning. CLOSED. No Velazquez. Of course, Monday. Here’s something […]Read more "Spanish Cooks and The Essence of Their Art"
[A picture, and nothing more, for silent contemplation.] For more, see the El Bulli slideshow HERE.Read more "Idylls of Cuisine, #66"
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 […]Read more "Sugar, Saffron, Spices — The Arab Influence on Spanish Cuisine, a Brief Meditation"