Certainly one of the most famous severed heads belonged to Louis XVI as depicted in Georg Heinrich Sieveking’s copper plate engraving from 1793. Simon Schama in Citizens: A Chronicle of The French Revolution narrates the final moments of this most unfortunate king. The steps to the scaffold were so steep that Louis had to lean … Continue reading The Anatomical Theater: Head And Face
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
The year begins with champagne, Pierre-Auguste Renoir’s Luncheon of the Boating Party (circa 1880-81) and new dietary guidelines. Well, something like that. Marion Nestle at Food Politics offers a review of the impregnable document: The 2015 Dietary Guidelines, At Long Last, while Mother Jones points out that climate goes missing in the document: There’s A Huge … Continue reading A Week Thinking About What We Eat
No, not garbage, nor a disturbing twig sculpture out of True Detective. Though, all in all, given where we travel in this essay, similarities abound. A male satin bowerbird crafted the construction at the top of this post. Why? I found the answer in David Rothenberg’s Survival of the Beautiful: Art, Science and Evolution. He’s … Continue reading “I Just Want To Make Love To You.” Actually, I Just Want To Make Art. Bowerbirds, The Faerie Queen and Etta James.
I’ve roasted a chicken or two in my life, yet when I read this post from Zester Daily today, I knew I’d been given a chance to up my game and learn a wee bit more from the French. http://zesterdaily.com/cooking/for-the-ultimate-roast-chicken-go-french/ The nation of wine and cheese has much to say about poulet rôti. Jean-Anthelme Brillat-Savarin … Continue reading Ah, The Beauty And Philosophy Of Roast Chicken.
There’s something compelling about cooking bones. Maybe it’s the strangeness of seeing recognizable body parts within a food culture that so successfully conceals any connection between meat and a living or dead animal. Maybe it’s a deep memory in the brain stem of scaring off predators from their kill, gathering bones with shreds of meat, … Continue reading Cooking The Bones: Pleasures Of The Table And The Grim Reaper