Happy Birthday, Alice

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyJMqZLqwkNvEBBRs-G5nfbMJLVzCg7bigTUGQXdVd8_5ufX1gttQWQDctx9tqP2n_vaM4CU-8NfjfQZnusUDo897I2WFPZgQ6ux5tJIrwEFLxANhJeJgnUkAyZJRef7MWLhiBEOwCIKU/s1600/alice-birthday0128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyJMqZLqwkNvEBBRs-G5nfbMJLVzCg7bigTUGQXdVd8_5ufX1gttQWQDctx9tqP2n_vaM4CU-8NfjfQZnusUDo897I2WFPZgQ6ux5tJIrwEFLxANhJeJgnUkAyZJRef7MWLhiBEOwCIKU/s1600/alice-birthday0128.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice making fudge as a treat for her class</td></tr></tbody></table><br />

Happy Birthday, Alice

Alice making fudge as a treat for her class

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Wordless Wednesday: Recent Reading

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRt85tOWECiQ83pjI9CyqbTRT46kktFAZt4T6GQRD6NlljTV-PBkwEc-u_lkAe7gx0rL2vf3mTyCXakyh4jkAdiIwat9KX_vLYsViPkz67F0cXgqpKpSbiMAylpHoLCHytPA9jYQri1UkP/s1600/salaman0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRt85tOWECiQ83pjI9CyqbTRT46kktFAZt4T6GQRD6NlljTV-PBkwEc-u_lkAe7gx0rL2vf3mTyCXakyh4jkAdiIwat9KX_vLYsViPkz67F0cXgqpKpSbiMAylpHoLCHytPA9jYQri1UkP/s1600/salaman0123.jpg" width="424" /></a></div><br />

Wordless Wednesday: Recent Reading

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Food in Art and Art in Food

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSQmmcsOfR8r7GWEX76E7F9_k8Xf7D0LnHdAekfttGzlJ1tyJv5ap1-6Oa2G0c0M1XCUyHutSVdMmqf-mi0lZjabWSbZ5LAPPspTgBNAP4OAumaHlqRAyhYaHGaexQqRHixULFiypKzul/s1600/varriano6079.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSQmmcsOfR8r7GWEX76E7F9_k8Xf7D0LnHdAekfttGzlJ1tyJv5ap1-6Oa2G0c0M1XCUyHutSVdMmqf-mi0lZjabWSbZ5LAPPspTgBNAP4OAumaHlqRAyhYaHGaexQqRHixULFiypKzul/s1600/varriano6079.jpg" width="238" /></a></div><i>Tastes and Temptations: Food and Art in Renaissance Italy</i> by John Varriano is like a banquet of fascinating concepts. I felt, when reading it, as if I have been waiting for such a book to tell me many things I wanted to learn about the relationship of food and art!<br /><br />Italian Renaissance cookbooks and books on the art of cooking inform one of the most interesting parts of the study. Varriano compares developments in food theory to developments in art theory. He shows, by many examples, how these two focal points of Renaissance thought are parallel.<br /><br />Intellectual and culinary currents in the Renaissance are linked in ways I found remarkable. Early paintings used a background of gold, with rather stiff colors and skin tones in the human subjects. Painters slowly developed more naturalistic ways to present human forms -- and in this process, they employed a number of food substances. Egg as a medium for tempera, a number of different oils as a medium for paint, and pigments from foods like saffron provided a variety of effects that the innovative artists explored. Renaissance cooks, meanwhile were also developing new uses for oils, eggs, and of course many other foods. Varriano summarizes these trends:<br /><blockquote class="tr_bq">"By 1500 oil had replaced eggs as artists' binder of choice, whereas cooks continued to choose from an array of possibilities. Whichever method they adopted, it derived from somewhere else -- oil paint from Flanders, cooking oil from Arabia, and butter from northern Europe. Collectively, these ingredients became essential to the creation of Italian Renaissance tastes; indeed, many of the visual and gustatory refinements of the period could not have taken place without them." (p. 159)</blockquote><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuOo-_gSB9J-Z4T2yU5jecAta_AeR_UzlwQ6pY0Dp-VYImIL1I2j3nU4FVG2HIBFkgzxwdqgFDDNL0tNrf8IGbGQ12wTGy1vGPxRwa_uDNdk_hAX4ocrBG_MloX68PxnstkRpSYSlrjhJ/s1600/Cellini-Salt-Cellar.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuOo-_gSB9J-Z4T2yU5jecAta_AeR_UzlwQ6pY0Dp-VYImIL1I2j3nU4FVG2HIBFkgzxwdqgFDDNL0tNrf8IGbGQ12wTGy1vGPxRwa_uDNdk_hAX4ocrBG_MloX68PxnstkRpSYSlrjhJ/s1600/Cellini-Salt-Cellar.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cellini Salt Cellar</td></tr></tbody></table>Art works were sometimes made directly from foods. Sugar sculptures were popular as a luxurious way to decorate the large and opulent dining tables of the richest Renaissance princes and churchmen. Varriano gives many examples of how the sugar statues were made and decorated with gold or with colors. Some were made in molds that also were used for metal objects of greater permanence. Architectural and other decorative banquet items were also made from cheese, salami, capons and other unexpected foodstuffs. (They really make this weekend's <i>L.A.Times</i> <a href="http://www.latimes.com/food/dailydish/la-dd-super-bowl-2014-how-to-create-stadium-of-food-game-day-cocktail-20140130,0,39810.story#axzz2sDhpTKYF">Super Bowl stadium made of various foods</a> look pitiful! )<br /><br /><i>Tastes and Temptations</i> also discusses the development, in this era, of different types of elegant tableware, including pottery dishes decorated with classical figures and elaborate metalworks. I've seen many of these in art museums, and felt that the description gave me quite a bit of insight into what I've seen. The famous gold salt cellar of Benvenuto Cellini, shown above, is one of these objects.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbgM0sG0lDqQy99fypRP1GBwf0R1IYH1mCMmPGy_v1mFvGvCvbZyVcYxwdadSNk4A9ET455OKkdAyRpTxY9Pxdivb_UQJWhv_K2I2CnPCSLBkCg8kNIJ0xjoqX_KHKAyA9PP0LRMNPW9T/s1600/Annibale_Carracci_The_Beaneater.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbgM0sG0lDqQy99fypRP1GBwf0R1IYH1mCMmPGy_v1mFvGvCvbZyVcYxwdadSNk4A9ET455OKkdAyRpTxY9Pxdivb_UQJWhv_K2I2CnPCSLBkCg8kNIJ0xjoqX_KHKAyA9PP0LRMNPW9T/s1600/Annibale_Carracci_The_Beaneater.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"The Bean Eater"</td></tr></tbody></table>Still life paintings, religious paintings of subjects like The Last Supper, and paintings of ordinary people and shopkeepers all provide material for studying food as the subject of art. Each of the author's treatments offered new insights about the paintings under discussion. For example, about Annibale Caracci's work "The Bean Eater," Varriano wrote:<br /><blockquote class="tr_bq">"Judging from the man's garb and demeanor, he is clearly a <i>villino</i>, or country bumpkin. The meal so carefully laid out before him is consistent with the peasant diet... beans, dark bread, a t<i>orta da bietola</i> (chard pie), scallions, and red wine -- all foods 'not to be eaten except by those who labor hard.' But in this context, the food probably signifies something more than lower-class humors and appetites."(p. 139)</blockquote>In fact, scallions "incite the libido... Thus, a link between food, sex, and procreation may underlie the eroticism of many of these Italian genre scenes," continued Varriano. He gave illustrations from various writers about the effect of foods on the humors -- that is, Renaissance health theories, and showed how these theories were reflected in various paintings. All, I find, just fascinating.

Food in Art and Art in Food

Tastes and Temptations: Food and Art in Renaissance Italy  by John Varriano is like a banquet of fascinating concepts. I felt, when reading ...

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Kugel

<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GdnYluNMJrjwMuRGWsctNxSSWuNbPUva_fb4GibpzQ360HoFxyXWMVOykT-hpfo1SQnzage59a9MwEpz3-7p14nvcmrdG3id6QeOOPRnAN-WSJCHLDvY57C3GxHBXuZATvD0A3tBnEMm/s1600/challa-spinach-kugel.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GdnYluNMJrjwMuRGWsctNxSSWuNbPUva_fb4GibpzQ360HoFxyXWMVOykT-hpfo1SQnzage59a9MwEpz3-7p14nvcmrdG3id6QeOOPRnAN-WSJCHLDvY57C3GxHBXuZATvD0A3tBnEMm/s1600/challa-spinach-kugel.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Challah Kugel at kugel-making lesson, January 29,<br />Jewish Women's Circle</td></tr></tbody></table><span id="goog_2020017278"></span><span id="goog_2020017279"></span>Potato kugel. Lokshen kugel or noodle kugel. Challah kugel. Apple kugel. Yerushalmi kugel. Vegetable kugel. Rice kugel. What do they all have in common? As with almost any Jewish question, every suggested answer to this question has a sort of counter-answer. Yes, but… <br /><br />Kugel has always been a dish for the Jewish Sabbath, or Shabbat – at least it was so for Eastern Europen Jews and their descendants in many lands. Traditional Friday night Shabbat dinners often included kugel, as did the foods for Saturday midday meals. On Friday night and Saturday, observant Jews don’t light a fire and don’t prepare or reheat foods, so Shabbat dishes have to be made by Friday afternoon and kept warm on a low, unchanging flame. In other words, a traditional kugel had to be cooked for hours or even overnight without losing its flavor, often in a slow oven. <br /><br />Yes, but kugel now is also popular with many Jews who don’t observe these restrictions. They make kugel any time, for holidays or potlucks – their kugels most frequently are baked in a hot oven, and have to be taken out while still puffy. Lots of contemporary Jewish cooks would tell you that a kugel is a dish that’s baked, sort of like a casserole. <br /><br />Yes, but in the past, women made kugel in a frying pan or in a pot on top of the stove. For example, a woman described in a <i>New York Times</i> article a few years ago, “makes her potato kugel without matzo meal and in a pot rather than the usual Pyrex dish so it can finish cooking on the automatic flame.” <br /><br />In the still-more-distant past, kugels were steamed inside the pot that held the slow-cooked Sabbath stews, often called cholent (though the name varied depending on the time and place). Only slowly did kugel become a stand-alone dish. It seems, in fact, that way back in time there were essentially two types of slow-cooked dishes: cholent, or stew, and kugel, a more solid dish, basically made from a starch bound with eggs. <br /><br />Kugel could be a very simple dish. Shabbat potato kugel added an egg or two to the daily fare of potatoes and onions that a Jewish family in the shtetl could afford -- like other very poor rural and village people in Poland and Russia in the 19th century. Indeed, almost all kugel recipes include eggs. When people were really poor, putting scarce eggs into a starchy dish was a way to share a few eggs with a large family. So some people say that a kugel has to have eggs. Yes, but somehow the use of eggs doesn’t seem to define the dish, just to contribute to the flavor and texture. <br /><br />Yes, kugel is a dish for helping a poor family to share a few eggs. But rich people in those shtetls made rich kugels full of eggs. In America, everyone could eat like the rich people in the old world. Like so many foods in America, kugel got richer and richer, so now many American Jews eat kugels with many many eggs, cheese, lots of sugar, and a variety of fruit. While observant Jews distinguish between kugels that could be eaten with meat meals and those ok for dairy meals, that’s no longer important for many Jewish people today. <br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMM_zdm4EZy_resv3fG2VmOOzRCcUEmonALsN7nu6VoJ86eRFYr4kvdTwvw1-b6hL8ZKUkiy0piVwaYMB1Pe85AqMxjQNwC2mhaxDmzL6MoPIxWc8PiUrrms6we56G5M8MGGSLqvOkIKp/s1600/apple-kugel.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMM_zdm4EZy_resv3fG2VmOOzRCcUEmonALsN7nu6VoJ86eRFYr4kvdTwvw1-b6hL8ZKUkiy0piVwaYMB1Pe85AqMxjQNwC2mhaxDmzL6MoPIxWc8PiUrrms6we56G5M8MGGSLqvOkIKp/s1600/apple-kugel.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple Kugel at kugel-making lesson</td></tr></tbody></table>Yes, but now people are health-conscious, and they make new recipes to be healthy by modern standards – with vegetables. Broccoli. Spinach. Apple kugels made with a batter rather than noodles or potatoes are another variation – healthy or not? I don’t know. There are even gluten-free versions. <br /><br />Raisins were another frequent addition to Eastern European kugels. One bit of evidence for that is the history of Yerushalmi kugel – Yerushalmi means “from Jerusalem.” One story says that Jews who originally came from Lithuania began making it in Safed (Tzfat) in the early 19th century. Yerushalmi kugel is made from caramelized sugar and fine egg noodles, flavored with a strong dose of black pepper. No raisins, but that’s supposedly because they “couldn't afford raisins … so they browned sugar to make their kugels look dark.” Later these Jews were driven out of Safed and settled in Jerusalem where they kept making the kugel. As the name suggests, it’s still very popular in Jerusalem, especially in the Orthodox neighborhoods, where it’s eaten with a slice of pickle. <br /><br />Yes, but there’s another story: some attribute the Yerushalmi kugel recipe to Rivka Vinegarten, “the curator of Or Chaime Museum in old Jerusalem. Her father, Rabbi Avraham Mordechy Vinegarten, was the last rabbi of the old Jewish quarter at the outbreak of the 1948 war.” <br /><br />Some rabbis in the 19th century said it wouldn’t be Shabbat without kugel. They felt that kugel was a holy dish, perhaps because of its simple origins among poor people whose lives were seen as holy. Quite a few of these rabbis preferred potato kugel to any other kind. Noodle kugel, called lokshen kugel in Yiddish, was their other primary choice. There are those who limit their definition to just these two kinds of kugel. In any case, kugel was a strictly Jewish dish. <br /><br />Yes, but I have found so much else about kugel. And I’m going to stop now. <br /><br /><b>Sources: </b><br /><ul><li><i>Eat and Be Satisfied</i> by John Cooper (1993)</li><li>“Holy Kugel: the Sanctification of Ashkenazic Ethnic Foods in Hasidism” by Alan Nadler, in <i>Food & Judaism</i>, ed. Greenspoon, Simkins, and Shapiro (2005)</li><li>“<a href="http://www.astray.com/recipes/?show=Kugel%20yerushalmi%20(jerusalem%20lokshen%20kugel)">Kugel Yerushalmi (Jerusalem lokshen kugel)</a>”</li><li>“<a href="http://www.nytimes.com/2001/04/04/dining/at-home-in-a-stranger-s-kitchen.html">At Home, in a Stranger's Kitchen</a>” by Alex Witchel, New York Times (April 4, 2001)</li><li>“<a href="http://www.jewishexponent.com/strike-while-the-kugel-is-hot">Strike While the Kugel is Hot</a>” by Rivka Tal (August 31, 2006)</li><li>“<a href="http://www.joyofkosher.com/2011/09/the-history-of-kugel/">The History of Kugel</a>” by Gil Marks (September 1, 2011)</li></ul>

Kugel

Challah Kugel at kugel-making lesson, January 29, Jewish Women's Circle Potato kugel. Lokshen kugel or noodle kugel. Challah kugel. Appl...

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Wordless Wednesday: Food for the Lorikeets

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrzSdkRh41kFqCuF1Lnr47fN5Usa9KFmpHDkkiYnJYaqfEQDoTBxHFev7jSicuW1fuoQIO6tS26MLOnUGiDP4krUeyHSRvwG4niza1Vqg_88QgZHWf1BMfbNU9vyErhY8Nx7ddvoCkJER/s1600/lorikeet+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrzSdkRh41kFqCuF1Lnr47fN5Usa9KFmpHDkkiYnJYaqfEQDoTBxHFev7jSicuW1fuoQIO6tS26MLOnUGiDP4krUeyHSRvwG4niza1Vqg_88QgZHWf1BMfbNU9vyErhY8Nx7ddvoCkJER/s1600/lorikeet+1.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">San Diego Zoo, Lorikeet House (unknown child)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQJ30OYXZvlO-LIGntWo_N-jyY1SBBaOqiPEbfHswUBOA0OcLTDhyphenhyphenH4fOZ-iCE7U1gXkMY0xImczFW3bccyEx_H19IfvauBvjR0B3gq8ypBU0LoLWRkd0efj9IaHJZfwaQJSdGCjpOkE1/s1600/lorikeet+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQJ30OYXZvlO-LIGntWo_N-jyY1SBBaOqiPEbfHswUBOA0OcLTDhyphenhyphenH4fOZ-iCE7U1gXkMY0xImczFW3bccyEx_H19IfvauBvjR0B3gq8ypBU0LoLWRkd0efj9IaHJZfwaQJSdGCjpOkE1/s1600/lorikeet+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOp4CMCtHVIVhtdypTFhcrPBFJvyPARCq80og7_qGqCvyiOyBT0C_ZC5kuBCg0nAYzir3w6caz58znhExZEdvc5CZ2N7_5q8Al0W7IpcS8Zt1WcAT5BnhQTXrL6k4W3QtaneWMuKeMHZp/s1600/lorikeet+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOp4CMCtHVIVhtdypTFhcrPBFJvyPARCq80og7_qGqCvyiOyBT0C_ZC5kuBCg0nAYzir3w6caz58znhExZEdvc5CZ2N7_5q8Al0W7IpcS8Zt1WcAT5BnhQTXrL6k4W3QtaneWMuKeMHZp/s1600/lorikeet+3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Alice and Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09idJ9aJP-kk77fc1UmuJFVgUYyotEJCxtp-Ts7Ibyf2O0Lv4Pi5XUfWFq6RXKYK0snA_Ei-8tFq557ETx-XZoedYUnqVxTwQcT6MpZbAYwqMCdC_jVstze_YOYwmC2VJTho-ONOFC_L1/s1600/lorikeets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09idJ9aJP-kk77fc1UmuJFVgUYyotEJCxtp-Ts7Ibyf2O0Lv4Pi5XUfWFq6RXKYK0snA_Ei-8tFq557ETx-XZoedYUnqVxTwQcT6MpZbAYwqMCdC_jVstze_YOYwmC2VJTho-ONOFC_L1/s1600/lorikeets.jpg" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Alice</td></tr></tbody></table><br />

Wordless Wednesday: Food for the Lorikeets

San Diego Zoo, Lorikeet House (unknown child) Miriam Alice and Miriam Alice

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Sunday Brunch

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIe0LrhyphenhyphenRyEX3BjFdyXK1dESURdJrqwFzEhh2wE2lCOD7RLcqyHsQOyJAVAY6jy4_FhvM5Jg3hQfNjpQ9RBPdPyH0qRFTt04iQYCu5u2xp-0pJTQ1JGgrkALfxMiYYrcpNSSl8CE5P9zz/s1600/sunday-brunch5934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIe0LrhyphenhyphenRyEX3BjFdyXK1dESURdJrqwFzEhh2wE2lCOD7RLcqyHsQOyJAVAY6jy4_FhvM5Jg3hQfNjpQ9RBPdPyH0qRFTt04iQYCu5u2xp-0pJTQ1JGgrkALfxMiYYrcpNSSl8CE5P9zz/s400/sunday-brunch5934.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sunday Brunch at Gabi's</td></tr></tbody></table>Yesterday my book group met to have brunch and discuss the book <i>Memoir of the Sunday Brunch</i> by Julia Pandl.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0wcHgH1W_MqSxD9DbdGK9MRr-hw1KivgV-BsHDddqlhWG3V9-v4JOjtD0Dup5pRtWRyLuzCVZ2DLrefA9lycUvzW6Cl0Cyw0p_JVjaCE7jIvGh8DUlLCDolTuQnAUBZ54PBbtKX8J31E/s1600/Screen+Shot+2014-01-13+at+6.47.39+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0wcHgH1W_MqSxD9DbdGK9MRr-hw1KivgV-BsHDddqlhWG3V9-v4JOjtD0Dup5pRtWRyLuzCVZ2DLrefA9lycUvzW6Cl0Cyw0p_JVjaCE7jIvGh8DUlLCDolTuQnAUBZ54PBbtKX8J31E/s1600/Screen+Shot+2014-01-13+at+6.47.39+AM.png" width="200" /> </a></div>The brunch was delicious and the discussion was lively; however, most of us had serious reservations about the book. In my opinion, shared by several others, the book was awkwardly written, repetitive, full of suggestions that didn't go anywhere, and inconsistent in style. There were passages that read like writing workshop exercises, just dropped in place without any explanation. One of my friends pointed out that the theme of brunch that predominated in the beginning chapters, then was forgotten for a while, and made a brief reappearance, contributing to a lack of coherence.<br /><br />The emotions the author described were raw, clearly showing how she had been a child or young adolescent who didn't know a lot of what was happening to her, and later showing an adult floundering as she dealt with the sad deaths of her parents. Unfortunately, she did little or nothing to shape these emotional passages into a well-written narrative. Some of us felt that an editor would have helped; Gabi, our discussion leader and hostess, had researched the history of the book and thought that the editing gap was due to the original self-publication of the work. That is, Pandl published without editing herself or profiting from a professional editor. Several people in the group, nevertheless, felt that the authenticity of the emotional content made up for the lack of smooth writing. I think we all felt that the book simply failed to live up to expectations for a published memoir -- even one describing confusion and emotional issues.

Sunday Brunch

Sunday Brunch at Gabi's Yesterday my book group met to have brunch and discuss the book Memoir of the Sunday Brunch by Julia Pandl.   T...

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"On Such a Full Sea"

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl2y7GGltxXE7ugX01enqVeQsZEwBZoCWyA9gubNVXRSYSLfpQhyff8L8lV7DYqDoIbSAaV3nl4w382H8GlsK1fFd6lVNXDKeVdZ7L9Gf81AHRFWJ3t8tg8j-qfcrlEfgg3Lg9MNfQDYk/s1600/chang-rae-lee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl2y7GGltxXE7ugX01enqVeQsZEwBZoCWyA9gubNVXRSYSLfpQhyff8L8lV7DYqDoIbSAaV3nl4w382H8GlsK1fFd6lVNXDKeVdZ7L9Gf81AHRFWJ3t8tg8j-qfcrlEfgg3Lg9MNfQDYk/s1600/chang-rae-lee.jpg" width="211" /></a></div>The <i>New York Times</i> <a href="http://www.nytimes.com/2014/01/05/books/review/on-such-a-full-sea-by-chang-rae-lee.html?_r=0">review on January 2</a> described Chang-Rae Lee's novel <i>On Such a Full Sea</i> as "a wonderful addition not only to Chang-rae Lee’s body of work but to the ranks of 'serious' writers venturing into the realm of dystopian fantasy." The reviewer compared it favorably to similar novels by Margaret Atwood, Doris Lessing, Cormac McCarthy, and Anthony Burgess. I decided to read it.<br /><br /><i>On Such a Full Sea</i> was a terrible disappointment overall. The author's choice of showing a distopian future by describing a naive member of society making a road trip isn't very original as far as I'm concerned. The traveler's  discovery of a series of enclaves with varying types of people and levels of control by government is predictable. Her encounter with rapacious or pathological expressions of human nature didn't rise above the ordinary. Pointed parallels to the tendencies or dangers of our own society in fact become tedious and a bit hackneyed. I just don't agree with any of the favorable reviews I read.<br /><br />The naive traveler, a very young woman named Fan, comes from B-Mor, once the city of Baltimore, and she travels west into "The Smokes." The one unusual feature of the novel is the narration by a collective voice representing the people of B-Mor: people who came from "New China" in the nearly-forgotten past and displaced the original inhabitants. The voice relates what "we," the people of B-Mor at some unspecified future time, know about Fan and her journey, and above all how "we" don't know what her motives were or why she made each decision to move on.<br /><br />The people of B-Mor in this distopian era make a collective living by producing industrial and very hygienic food -- specifically fish raised in tanks and hydroponic, very uniform vegetables -- for more elite towns, where the people are very rich. In B-Mor people like Fan worked very hard and had little imagination or richness to their lives; they appreciated having a schedule: "it helps one to sleep more soundly, to work steadily through one's shift, maybe even to digest the hearty meals, and finally to enjoy all the free time." (p. 2; Kindle location 76)<br /><br />In fact each part of the region that hasn't been totally ruined makes a living from some collective occupation serving the rich, while out in "The Smokes" poverty and living by hook or crook prevades. Ok, sounds like <i>Hunger Games,</i> but the NYT reviewer didn't stoop to that comparison.<br /><br />Traveling in search of her disappeared boyfriend Reg, Fan discovers new sorts of people as she grows hungrier and hungrier -- she's pregnant and struggling to hide her condition from each group of people or family that take her in, mostly for terrible motives. The author does a good job using food to distinguish the old inhabitants from the "New China" interlopers, Fan's people. Food enables the author to let the reader know what he thinks of various people: vegetarians who are also murderers, poor people living on the edge, rich people obsessed with cuisine. But it's a bit predictable.<br /><br />In B-Mor the "New China" people are fond of their native food; a funeral feast illustrates this. "Homemade delicacies" included "Shanxi-style smoked pork belly, stuff you hardly ever see these days. The fatty peppery scent of the dish was absolutely transporting ... but ... it was a cloud you kept wishing would blow away, so you could taste only woe." (p. 28; Kindle location 419)<br /><br />As the collective "we" describes their view of Fan, sometimes the reader learns more about them; for example as they hear stories about old times "Auntie Virginia poured cups of iced tea to go with the boiled peanuts she'd bring out in a white plastic bowl." (p. 68; Kindle location 927)<br /><br />During Fan's final adventure, in the poorer places people eat almost exclusively from canned goods and long-lasting food pouches, which are usable as barter as well as edible. Fan often observes them eating right out of the can or pouch. An evening meal in one household in the Smokes "meant sometimes frying up eggs, or game if someone shot or trapped any, but mostly it was heating stuff right in the cans... everyone would share what they had, a potluck of diced carrots and mackerel and kidney beans, and if someone was feeling extra-generous maybe a tin of beef chili or chicken stew." (p. 86; Kindle location 1151)<br /><br />In contrast, in one of the elite compounds, she's taken to a kind of rogue fair where people dare to eat street food. It's daring to eat this rather than the very pure and artificially grown food like that raised in B-Mor: "you could get Belgian street frites, or a Hiroshima-style <i>okonomiyaki</i>, or a gravy-sopped plate of chicken and dumplings. They went to Vik's favorite, the Chinese-Korean tent, where he ordered them bowls of chive <i>jajang</i> noodles and a small platter of braised sea cucumber, which Fan could not stop eating." (p. 271; Kindle location 3517)<br /><br />Fan's final stopping place, in the high-status compound, introduces her to one of the wealthiest families of the tale, where the head of the house believes that "Eating was obviously elementary, it was what people did most of their day, literally taking in the world." He was fascinated by food preparation, and tried to involve all his children in it "from the selection of the ingredients at the village market to the chopping and measuring and cooking (the babies given a strong whiff of everything from ginger slices to cinnamon sticks, after which they'd sometimes cry), the idea being a holistic appreciation through mindful exertions that would result in the best chance for well-being." (p. 343; Kindle location 4436)<br /><br />Obviously, this noble view of food suggests that the character is out of touch with the lower classes. He too ends up not so nice, but I'll refrain from spoiling the ending. No one is nice in this distopia!

"On Such a Full Sea"

The New York Times review on January 2 described Chang-Rae Lee's novel On Such a Full Sea as "a wonderful addition not only to C...

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