Louis Vincent Palliere renders in bright colors the infamous Slaughter of the Suitors” by Odysseus and Telemachus, note those gorgeous capes tripping hues between orange and red. I love cooking sausages. All sorts of sausage. Beef, chicken, lamb and pig; andouille, bloedwurst, boudin, bratwurst, chorizo, hot dogs, kielbasa, knackwurst, linguiça, longaniza, merguez, morcilla, saucisson, soppressata, … Continue reading Sausages And Cooking Murder.
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.
A dissolute aristocrat dreams Don Quixote who dreams Miguel Cervantes writing his novel Don Quixote who dreams Pablo Picasso painting two lonely figures on a hill. Our narrator dreams the Knight of La Mancha dreaming an inn as a castle, prostitutes as maidens, and stockfish as trout. I read of Castile and Alcalá de Henares … Continue reading Dreams Of Mustard Greens, Pigs And Shrimp.
After a forty-five minute bus ride out of Stockholm, the road ends at Stavsnäs with a pier jutting out into the water, pointing toward an archipelago, a labyrinth of islands we’ll navigate on our way to a greeting and hospitality. This is Tomas Tranströmer’s realm as translated into another island language by Robin Fulton, a place of sky … Continue reading There’s An Island In The Baltic Sea
Our collective human memory reaches far back through many doors, many hallways and rooms, and alway we find, though never that first room, a place to cook and a place to sit down and eat with each other. In Homer’s the Odyssey, Odysseus portrays this action and place as the best life has to offer. … Continue reading Happy July 4th! Some Thoughts on Cannibalism For North Carolina.
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
This beautiful looking cow heart you’re gazing at appears courtesy of Regula Ysewijn, who blogs under the title Miss Foodwise. Stuffed with kale, bacon and mushrooms this hearty repast reminds us that any body part in a human we probably dine on when it comes from an animal. More about this fabulous dish later, for … Continue reading The Anatomical Theater: Heart and Blood
It’s a scene out of Goethe’s Faust and a print by Jacob II de Gheyn (1600)–a witch’s kitchen. Lord knows what’s bubbling in the cauldron. It’s an old legend. A magician strives for all knowledge and power crafting a bargain with the Devil, and rules over the world for a few years, but then plummets … Continue reading Cooking: A Faustian Wager.
Growing up in the 70’s in middle America, breakfast cereal provided me with a philosophy of pleasure. Of course the sugar, but also the sweet beauty of packaging captivated me and schooled my budding aesthetic sense on not what’s in the box, but on the bright colors, solid lettering, and promotional pitches. A “Glow in … Continue reading Bowls Of Sugar And Cocaine, While Reciting The Song Of Songs With Odysseus, Penelope And Neil deGrasse Tyson In Bed.
I consider Harold McGee a Moses of Food, that is, he’s come down from the mountain with tablets announcing what cooking is really about, and what natural laws we should follow. Concerning the Holy Tablet of Fats, here are his words from On Food and Cooking, Fats and oils are members of a large chemical … Continue reading Fats, Gods, and Fire