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.
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
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
I’m working on two lectures I’ll give next week on Mary Shelley’s 1818 novel, Frankenstein. Much to offer. I could focus upon the sublime views of nature such as Victor Frankenstein contemplates just before he meets his creation high in the Alps. I resolved to go alone to the summit of Montanvert. I remembered the … Continue reading The Anatomical Theater: The Anatomist And The Butcher.
A simple table setting from Hannibal. Well, a simple precision given the layers of life and death unfolding between Hannibal Lecter and Will Graham. Consider this a dark bridge to the scene from Pan’s Labyrinth which ended the previous post. Fork and napkin on the left, knife on the right, wine glass also on the … Continue reading Cochon De Lait For The Three Graces, Day Two With Some Bollywood For Good Measure
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
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