Brains and Balls.

To cook, to eat, to kill.  An animal’s life taken, body split open, applied to fire and torn between teeth.  What are the aesthetic and ethics?  Dan Barber argues that good taste necessitates sustainable farming to table.  Tayyib and Halal mean the animal has been raised in a “good” environment–think ethically sourced and sustainable–and then … Continue reading Brains and Balls.

Blood In The Kitchen.

My morning thoughts do not immediately turn to blood, but then I read an article by Katie Macleod which offers a wonderful observation of blood sausage and what we will eat when we’re young and what we will not in Blood for Breakfast is Wasted on the Young.  And then, all my thoughts turn bloody. … Continue reading Blood In The Kitchen.

Jane Grigson, Pig Tails, Henri Michaux And Debussy–All From a Far-Off Country.

Let’s read the opening sentences of Jane Grigson’s Charcuterie and French Pork Cookery, an awe-inspiring journey through cooking and prose. It could be said that European civilization –and Chinese civilization too–has been founded on the pig.  Easily domesticated, omnivorous household and village scavenger, clearer of scrub and undergrowth, devourer of forest acorns, yet content with … Continue reading Jane Grigson, Pig Tails, Henri Michaux And Debussy–All From a Far-Off Country.