A maid and a cavalier look out at us from a 17th century kitchen in Pieter Cornelisz van Ryck’s A large kitchen still life with a maid and a gentleman. She’s scaling a fish and he’s pouring back some water or wine. Practices of a day and time, very much like today, though the clothes … Continue reading House Of Kitchens To Doctor Omelette: Cooking Strategies And Tactics.
Such a sacred tableau in Pablo Picasso’s 1902 painting La Soupe. There’s a graceful, reverential bow on the part of the mother as she offers a bowl of soup to her daughter, who springs forward, ready to receive sustenance, ready to receive a gift. I love cooking soup. A small, crafted merging of nature and … Continue reading A Few Thoughts On Soup
Cheek, ear, liver and spleen, if there’s a pig part Fergus Henderson has a recipe for it. My favorite piece of anatomy is the pig head and Chef Henderson knows quite a few ways to turn a skull into a fanatic meal, so tonight I’m making a Warm Pig’s Head Salad from his The Complete Nose … Continue reading Warm Pig’s Head Salad
Maybe it’s because of Martin Picard’s Pied du Cochon Burger. Maybe it’s because my friend Sarah Mangrem gave me beef sausage from her family’s farm. Maybe I didn’t need a cause nor reason, maybe it’s just fate. No matter, for days and nights I’ve been carrying around a vision of an improbable, impossible sausage sandwich … Continue reading The Improbable, Impossible Sausage Sandwich.
Quoting Jean-Anthelme Brillat-Savarin allows me a wry comment on what I’ve been anticipating with great pleasure. Oh, how I’ve been waiting for this book, and on October 18th it arrived: Feeding Cannibal: A Connoisseur’s Cookbook by Janice Poon, the food stylist for Hannibal. Bryan Fuller created a television series under the guise of a psychological … Continue reading A Taste Of Feeding Hannibal / “Tell Me What You Eat: I Will Tell You What Your Are.”
My morning thoughts do not immediately turn to blood, but then I read an article by Katie Macleod which offers a wonderful observation of blood sausage and what we will eat when we’re young and what we will not in Blood for Breakfast is Wasted on the Young. And then, all my thoughts turn bloody. … Continue reading Blood In The Kitchen.
A dram of Edradour Whisky on a table changes everything. No longer a horizontal surface where family gathers, which creates the family, no longer a resting place for animals and produce turned into meals, which creates the animals and vegetables, now table and room become taste and memory, where fellow travelers begin their journey and … Continue reading Taste Creates The World: A Dram Of Whisky / Part One.
White to rose to crimson this cow tongue’s muscle, fat, cartilage, and bone draws our attention more as anatomy than food, but food it is . . . simmer for hours, smoke for hours, roast, sautée, stew. Why paint such a raw scene? Gustave Caillebotte’s Calf’s Head and Ox Tongue (1882) exemplifies an everyday reality … Continue reading Transforming Tongue: The Alchemy of Cooking (“True Detective” Style).
Gustav Klimt‘s painting Garden Path with Chickens from 1916 no longer exists. Hasn’t for awhile. Thirteen of his paintings stored in Schloss Immendorf castle in Lower Austria during World War II were destroyed by retreating German forces who set off explosives. Only a photographic reproduction of the work allows us to view it today. Gustav Klimt’s … Continue reading Chicken Soup For A Friend Who’s Fallen Ill.
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.