Empires, Cannibals, and Magic Fish Bones
Join us as we celebrate food, the dinner table, and quite likely empires, cannibals and magic fish bones!
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.”
Society has to be crowded with the truth. The truth must kneel on football fields and spill onto our dinner plates. Chefs, writers, bartenders, bakers, farmers, and the lot of us food people are keepers of social space—and we have a responsibility to introduce racial equity as a necessary non sequitur. Tunde Wey writes … Continue reading “You Ain’t As White As You Think.” Braised OxTails And Greens.
In 1900, for just twenty-five cents, a freshly published copy of the “compendium of our local culinary science . . . an authentic and complete account of the Creole kitchen” could be obtained from any New Orleans newsstand. (10) So opens Rien T. Fertel’s essay “Everyone Seemed Willing to Help” The Picayune Creole Cook Book … Continue reading The Picayune’s Creole Cook Book
