Above our heads in the Sistine Chapel, Michelangelo offers us a calm, High Renaissance view of mass extinction; whereas, The Flood (1588) by Kaspar the Elder Memberger has a darker tone. Then the Lord said to Noah, “Go into the ark, with all your household, for you alone have I found righteous before Me in … Continue reading The Ark Of Corn, Uncle Tupelo, And Red Wattle Pigs.
It’s a scene out of Goethe’s Faust and a print by Jacob II de Gheyn (1600)–a witch’s kitchen. Lord knows what’s bubbling in the cauldron. It’s an old legend. A magician strives for all knowledge and power crafting a bargain with the Devil, and rules over the world for a few years, but then plummets … Continue reading Cooking: A Faustian Wager.
I’m dividing day from day as I read through René Redzepi’s year-long A Work in Progress filled with epiphanies, fights, struggles, and successes at Noma. At the beginning of Genesis, Elohim divides light from dark, water from water as he speaks plants, fish, birds and humans into existence. With a special thanks to Michelangelo. The bard … Continue reading What is Creativity?
Francisco Goya’s still-life, A Butcher’s Counter. A sheep’s head and sides of mutton. Painted between 1810 and 1812. Painted during the ano del hambre in Madrid when thousands starved to death. This was the time of Napoleon’s invasion, time of Desastres de la Guerra. In our featured painting, protein is the key molecule, movement. In … Continue reading Protein Of The Soul
Growing up in the 70’s in middle America, breakfast cereal provided me with a philosophy of pleasure. Of course the sugar, but also the sweet beauty of packaging captivated me and schooled my budding aesthetic sense on not what’s in the box, but on the bright colors, solid lettering, and promotional pitches. A “Glow in … Continue reading Bowls Of Sugar And Cocaine, While Reciting The Song Of Songs With Odysseus, Penelope And Neil deGrasse Tyson In Bed.
I consider Harold McGee a Moses of Food, that is, he’s come down from the mountain with tablets announcing what cooking is really about, and what natural laws we should follow. Concerning the Holy Tablet of Fats, here are his words from On Food and Cooking, Fats and oils are members of a large chemical … Continue reading Fats, Gods, and Fire
The final chapter of Harold McGee’s On Food and Cooking, in Moses-like fashion, declaims the basis of all cooking: “The Four Basic Food Molecules.” Water, fats and oils, carbohydrates and proteins. H2O, of course, makes up not only most of what we eat, but our own bodies as well. As McGee states, Leaving aside the … Continue reading Water, Water, Every Where, And Always A Drop To Cook