I take the long way to the Cirkus Arena. Walking from Slussen across Slussenområdet with its bridges rising over locks between Lake Mälaren and the Baltic Sea, and further towards the Stockholm Cathedral, Riddarholm Church and Baroque orange and yellow facades greeting me as I descend into Gamla Stan, stepping cobblestone to cobblestone in black patent leather shoes, past ornate … Continue reading Night Of A Red Right Hand / First Postcard.
In the HBO series Westworld, androids also known as “hosts” struggle to achieve the most fundamentally unique experience of the human species, consciousness and all its attendant wakefulness and awareness, or so we’d like to think about ourselves, but hosts like Dolores Abernathy and Maeve Millay become alert to themselves and the world around them, distinctly … Continue reading Banquet World: “These Violent Delights Have Violent Ends.”
Diana and Actaeon as painted by Titian. And a quote from Shakespeare’s Romeo and Juliet. The hunter after filling the forest with blood looks upon the chaste goddess of the hunt, and in so doing seals his fate to become the stag his own dogs kill and eat. Consider the film below that The National … Continue reading Actaeon: “These violent delights have violent ends.” And they are served at the dining table.
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.
Ah, the brain. Fergus Henderson devotes an entire section of his Nose to Tail cookbook to Lamb’s Brains. Why lamb’s brains? When brains were available, lamb’s were cheap compared to the calf’s, but still delicious, creamy and rich, and no other ingredient offers you better possibilities of the gentle give and crunch combination. (58) Thank … Continue reading The Anatomical Theater: The Brain (part 2)
Look at it. So beautiful. Firm, bright color, everything you would want. Consider Harold McGee’s view of skin in On Food and Cooking. Usually cooks don’t welcome large amounts of toughening connective tissue in meat. But taken on their own, animal skin, cartilage, and bones are valuable exactly because they’re mostly connective tissue and therefor … Continue reading The Anatomical Theater: Skin And Flesh
There’s something compelling about cooking bones. Maybe it’s the strangeness of seeing recognizable body parts within a food culture that so successfully conceals any connection between meat and a living or dead animal. Maybe it’s a deep memory in the brain stem of scaring off predators from their kill, gathering bones with shreds of meat, … Continue reading Cooking The Bones: Pleasures Of The Table And The Grim Reaper