Look at it. Three pounds of Mangalitsa/Berkshire goodness. Oh, the marble-like fat, smooth and wet to the touch. The Mangalitsa certainly has its share of attention these days, with an appearance recently in the Slow Food 2014 Almanac, which highlights its taste profile, “the fat of Mangalica pigs has been shown to be better for … Continue reading Another Day With The Appalachian Book Of The Dead, While Brining Pork Belly And Pouring Woodford Reserve Double Oaked With Johnny Cash And The Civil Wars. (Part Two)
How does the Culinary Institute of America teach hospitality? This is what John W. Fisher has to say in At Your Service: A Hands-on Guide to the Professional Dining Room. To help bring the concept to life, I begin with an example that draws upon the students’ own memories and emotions. I ask them to … Continue reading The Dinner Party 3: “When Shall We Live If Not Now?”
A dog barks, the Lute Suites of Sylvius Leopold Weiss drift through an open window, and I pour a Stone Brewery Russian Imperial Stout and light an Alec Bradley American Sun Grown cigar. I’m sitting on my back patio in the evening, contemplating the life of the gastronome. Actually, this could also be the opening … Continue reading Gastronomic Dreams: From Brillat-Savarin to Jorge Luis Borges With A Number Of Stops Along The Way.
Tell me what you eat, and I will tell you who you are, Jean-Anthelme Brillat-Savarin writes, and there can be no question the answer philosophically challenges us. This blog seeks to engage with the aesthetics, ethics, metaphysics, and philosophy of food. I begin with the proposition that eating is an agricultural act, writes Wendell Berry … Continue reading Know Thy Eating.