Tuesday morning which means we’re off to the farmers’ market in Praça General Osorio, Ipanema. I love going to markets whenever I travel, markets in Dublin, Madrid, Stockholm, Thessaloniki and of course, Rio de Janeiro. I’m planning on cooking with local fish and have my sights set on Namorado. Namorado in its dictionary form means boyfriend … Continue reading Market Day In Rio
Saturnalibus, optimo dierum! (Catullus) And so it is. A time of honoring agricultural deities, gathering to brave darkness, exchanging tokens of friendship, banquet-style eating of copious amounts of the gods’ riches, and drinking . . . drinking and drinking. For twenty years I’ve started Saturnalia celebrations with the seasonal Anchor Brewing Christmas Ale, 2016 … Continue reading A Southern Saturnalia
Society has to be crowded with the truth. The truth must kneel on football fields and spill onto our dinner plates. Chefs, writers, bartenders, bakers, farmers, and the lot of us food people are keepers of social space—and we have a responsibility to introduce racial equity as a necessary non sequitur. Tunde Wey writes … Continue reading “You Ain’t As White As You Think.” Braised OxTails And Greens.
Bryant Terry is Chef in Residence at the Museum of the African Diaspora and his cook book Afro-Vegan connects food to health, identity and civic responsibility. More than anyone else, people of African descent should honor, cultivate, and consume food from the African diaspora. Afro-diasporic foodways (that is, the shape and development of food traditions) carry … Continue reading Creamy Coconut-Cashew Soup With Okra, Corn, And Tomatoes.
A dissolute aristocrat dreams Don Quixote who dreams Miguel Cervantes writing his novel Don Quixote who dreams Pablo Picasso painting two lonely figures on a hill. Our narrator dreams the Knight of La Mancha dreaming an inn as a castle, prostitutes as maidens, and stockfish as trout. I read of Castile and Alcalá de Henares … Continue reading Dreams Of Mustard Greens, Pigs And Shrimp.
Leroy Campbell’s Table Talk portrays three generations of a family gathered round plates full of corn, greens, tomatoes and rolls. Newspaper articles focused on African-american culture stitch together the tablecloth. Bright, lively colors clothe family, furniture and walls. Two black and white portraits of ancestors watch over them all. Campbell creates his work out of Gullah-Geechee … Continue reading Gullah Cuisine: An Argument And History About Who’s in The Kitchen With A Chicken Bog.
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