A pulling back of skin and forceps on flesh reveal an inner world of the human body in Rembrandt’s The Anatomy Lesson of Dr. Nicolaes Tulp. Anatomy lessons entertained curious spectators throughout Europe from the sixteenth into the nineteenth century. Such spectacles danced the edge of the sacred and profane as worlds under the skin … Continue reading The Anatomical Theater Of Anthony Bourdain
Ah, if only our bodies featured an ever-growing fruit basket a la Arcimboldo, then food distribution would be at our hands, from our faces. Exploring the metaphysics of food includes the portrayals of its production and distribution. The seed I hold in my hand has a real growth potential and biochemistry to its existence; just … Continue reading Metaphysics Of The Food Labyrinth.
The day begins with bourbon. Well, actually the day began with the removal of the pork belly from its brine, lighting of hickory wood, and now since my only duty today calls for a careful watching of the smoker, I feel morally sound in tipping a glass . . . or two. Three pounds of … Continue reading Smoking Pork Belly, Making Black Truffle Butter, Drinking Some More Woodford Reserve And Talking To The Dead, While I Listen To Barbara Dane And Uncle Tupelo. (Part 3)
To further my French studies, Natalie Holstein-Charron has lent me Alistair Horne’s Seven Ages of Paris. I truly admire the tenacity the Parisians display in executing each other from the time of Philippe Auguste in the twelfth century to the notorious Cardinal Richelieu in the sixteenth. And I haven’t yet reached the Revolution! Here is … Continue reading Thoughts of Gallows, Ossuaries, Bourdain, Zombies and Cézanne As I Once Again Prepare Roasted Bone Marrow (Part One Of A Meal)
Above is vision of hell from an unknown Portuguese artist from the sixteenth century. I’m thinking the great Elizabeth Taylor and Richard Burton movie. Sometimes cooks, foodies, gastronomes, gourmands and everyone else may come off as a bit too celebratory, a bit too awed by food and the culinary world. Sometimes we need a reminder … Continue reading If The Foodie World Is A Family Drama, Then It May Look Like “Who’s Afraid Of Virginia Woolf.”
Greenling has delivered okra! Harold McGee in On Food and Cooking tells us that “Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family and a relative of roselle and cotton. It originated in either southwest Asia or eastern Africa, and came to the southern United States with the slave … Continue reading Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.
There are many sacred texts in the world: the Bhagavad Gita, Genesis and Exodus, The Gospel According to John, the Upanishads. In the secular realm we might nod to the Constitution, essays of Montaigne, Shakespeare’s King Lear. Bach’s Cantatas outwardly claim their sacred nature, while for me nothing makes a walk more holy than listening … Continue reading Roast Bone Marrow And Parsley Salad