Our collective human memory reaches far back through many doors, many hallways and rooms, and alway we find, though never that first room, a place to cook and a place to sit down and eat with each other. In Homer’s the Odyssey, Odysseus portrays this action and place as the best life has to offer. … Continue reading Happy July 4th! Some Thoughts on Cannibalism For North Carolina.
A moment of hospitality in Django Unchained . . . until the raw ugliness of slavery appears again and all hell breaks loose. Slaves weave in and out, a mouth articulates racist physiognomy and all around plentiful, elaborate food. This fictional scene echoes history, voices letters from the past. In Culinary Conversations of The Plantation … Continue reading Southern Hospitality: Then And Now
It’s a dinner party. Wine passed down the table. Angels have appeared at Abraham and Sarah’s door, and as good hosts the old couple provide food and drink. And the LORD appeared unto him by the terebinths of Mamre, as he sat in the tent door in the heat of the day; and he lifted … Continue reading Night Thoughts For North Carolina
Ah, ginger beef tripe from Yum Yum Cha Cafe. Though no longer a fixture of Rice Village, many a Sunday morning the Harvey/Maya family traveled to its storefront window and entered in search of dim sum. Beef tripe comes to us from the muscle wall of the first three chambers of a cow’s stomach. The … Continue reading The Anatomical Theater: The Stomach Our Cultural Engine.
Ah, the brain. Fergus Henderson devotes an entire section of his Nose to Tail cookbook to Lamb’s Brains. Why lamb’s brains? When brains were available, lamb’s were cheap compared to the calf’s, but still delicious, creamy and rich, and no other ingredient offers you better possibilities of the gentle give and crunch combination. (58) Thank … Continue reading The Anatomical Theater: The Brain (part 2)
Look at it. So beautiful. Firm, bright color, everything you would want. Consider Harold McGee’s view of skin in On Food and Cooking. Usually cooks don’t welcome large amounts of toughening connective tissue in meat. But taken on their own, animal skin, cartilage, and bones are valuable exactly because they’re mostly connective tissue and therefor … Continue reading The Anatomical Theater: Skin And Flesh
It’s November 8, 1895, late at night, and Wilhelm Röntgen, Professor of Physics in Worzburg, Bavaria sits in a dark room. He’s enclosed a discharge tube in a sealed, thick, black carton. He lifts a paper plate covered on one side with barium platinocyanide in front of the discharge tube and the plate turns fluorescent. … Continue reading The Anatomical Theater: Bones