"Being inauthentic is a fact of America"

In an article by an immigrant from Thailand with evolving views of Thai restaurants in America, I read this thought-provoking paragraph about the emotions created by differences between the food in those restaurants and the food from childhood in Thailand:<br /><blockquote>"It’s a hard reality to swallow, but I’ve learned to live with it, because being inauthentic is a fact of America. To become American means to have been, at some point, uprooted from an ancestral world and reinvented free-style. I sometimes find myself counting in Thai, but most of my thoughts now bubble out in English. I go back and forth between the Thai way of eating in tandem with fork and spoon and the American way of picking at foods with a lone fork. What love I have for fish sauce equally goes to butter. If I can feel neither wholly Thai nor wholly American, how can I ask the same of a bowl of duck green curry? Now, when I look at a Thai restaurant menu, I don’t fume and think in expletives as much. I just breathe in and out, and let the food be what it can be." -- <a href="http://www.gilttaste.com/stories/2111-learning-to-love-thai-american-food">Learning to Love Thai-American Food</a> by Pitchaya Sudbanthad<blockquote></blockquote></blockquote>

"Being inauthentic is a fact of America"

In an article by an immigrant from Thailand with evolving views of Thai restaurants in America, I read this thought-provoking paragraph abou...

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No pumpkin problem

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jmF_v8EuMcFISB7fnM-BKlBSNuxMx1U98lv-sq7JzGTO0Q2SoA6fpRF3x1xbnIHJ6vkm1XuZlFKkqX3FFDUeDSzo4WO0FgNDaPXkVUtRVaqBn82L_c58rPgXj5aCDQOX5zKAYPnGME0h/s1600-h/pumpkin313.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391380767824269426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jmF_v8EuMcFISB7fnM-BKlBSNuxMx1U98lv-sq7JzGTO0Q2SoA6fpRF3x1xbnIHJ6vkm1XuZlFKkqX3FFDUeDSzo4WO0FgNDaPXkVUtRVaqBn82L_c58rPgXj5aCDQOX5zKAYPnGME0h/s400/pumpkin313.jpg" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 142px;" /></a>I've read that the floods in the Northeast are causing a pumpkin shortage. But there's good news! The shortage is local -- pumpkins grow in every state, and they travel well. Says the wonderful <i>Consumer Reports</i> blog <a href="http://consumerist.com/2011/09/that-whole-pumpkin-shortage-thing-its-gonna-be-just-fine.html">The Consumerist</a> -- <div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; background-color: rgb(255, 255, 255); "><blockquote>"That means if New York is having a tough pumpkin season, that's okay, Michigan will come to the rescue! Or California, or Texas! Worst case scenario, you might have to pay a little bit more or not get that mega huge one you usually go for, but isn't a magnificently carved jack-o-lantern worth a dollar more and a size downgrade? Charlie Brown would say yes."</blockquote></span></div>

No pumpkin problem

I've read that the floods in the Northeast are causing a pumpkin shortage. But there's good news! The shortage is local -- pumpkins ...

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Challah

If you want to make good challah, I learned last night, you need to use good flour, good yeast, and water just the right temperature (not hot!). Recipes vary in proportions, method, and additions such as toppings and fillings. The finished loaf is brushed with egg which can be mixed with honey to make the crust sweet. Some people add chocolate chips, chopped apple, cinnamon-sugar, chopped onion, olives, and more either to the top or within the strands that are then braided.<div><br /></div><div>Here are a few photos of some of the women who were also learning:<br /><br />Forming strands of dough after first rise:</div><div><br /></div><div><a href="http://www.flickr.com/photos/12003515@N05/6172324910/" title="challah7759 by mesander2000, on Flickr"><img alt="challah7759" height="480" src="http://farm7.static.flickr.com/6157/6172324910_c419b016d8_z.jpg" width="640" /></a><br /><br />Shaped dough topped with apples:</div><div><br /></div><div><a href="http://www.flickr.com/photos/12003515@N05/6172325536/" title="challah7767 by mesander2000, on Flickr"><img alt="challah7767" height="480" src="http://farm7.static.flickr.com/6166/6172325536_67f1f81970_z.jpg" width="640" /></a><br /><br />My finished loaf, baked after I got home:</div><div><br /></div><div><a href="http://www.flickr.com/photos/12003515@N05/6172325702/" title="challah7769 by mesander2000, on Flickr"><img alt="challah7769" height="480" src="http://farm7.static.flickr.com/6152/6172325702_fcb85a2310_z.jpg" width="640" /></a><br /><br /></div>

Challah

If you want to make good challah, I learned last night, you need to use good flour, good yeast, and water just the right temperature (not ho...

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It's Just about the Food

The Oxford Symposium on Food and Cookery is a venerable event: I suspect it's the Gold Standard for food articles. Lazy me -- I haven't systematically read through the collected proceedings of these annual meetings where the best articles from each year since 1981 have been published. On a recent visit to the library, however, I checked out the 1998 volume, <span style="font-style:italic;">Food in the Arts</span>. I was especially interested to read "Food in the Detective Novel" by Joan P. Alcock, and to learn how a professional food historian approaches the <a href="http://regional-food.blogspot.com/search/label/Food%20in%20Detective%20Fiction">subject that I often return to</a>.<div><br /></div><div>"Food in the Detective Novel" begins with a quote from W.H.Auden's famous article on detective fiction, though in fact he says little about food. Alcock acknowledges that the most basic role of food in crime is "in relation to killing the victim," and the second place goes to "the contents of the stomach" for clues to the time of death. She continues:</div><div><blockquote>"In recent years attention has been paid to the food eaten by the investigator, either as part of the story or to add background verisimilitude. This is evident in the historical whodunits, but it may also be a facet of the investigator. The number of cook/chef investigators is increasing." (p. 13)</blockquote></div>After this introduction, the article continues with a survey in chronological order by the setting of the detective stories. Inspector Marcus Didius Falco in ancient Rome is her first example: readers hear of the value of peppercorns, the economics of the oil trade, and the lost herb silphium. She continues by tabulating the food references in detective stories set in the middle ages, such as Brother Cadfael "who is more concerned with growing herbs ... than with his stomach, for his herbs have healing powers." (p. 14) She continues with Renaissance-era detective fiction, such as the protocol and place settings for a feast in the work of Kate Sedley. Alcock points out:<div><blockquote>"The feast is described in some detail but phrases such as 'I cannot remember at this distance of time more than a tithe of what was consumed that evening,' seem an attempt to avoid accurate description." (p. 15)</blockquote></div><div>The article proceeds with a study of several series of detective novels set in the Mediterranean, including those of Donna Leon's Commissario Guido Brunetti of the Venice Questura: </div><div><blockquote>"Chilled wine is sipped slowly while savouring views over Venice.... Prosecco or Fragolino are aperitifs; Soave is served with chicken and artichokes; Dolcetto with <i>pasta fagioli</i> and <i>cotoletta</i>; brandy or grappa with coffee." (p. 17) </blockquote></div><div>A summary of French detectives' food follows -- "If Madame Maigret has a vice, it is drinking her cup of Balthazar coffee, which she takes every morning." Then the classic English detective novel, "mainly by women writers... Food was of little account in their stories." She finds a few meals of interest in the stories of Agatha Christie, Dorothy Sayers, and the less-famous Gladys Mitchell. </div><div><br /></div><div>Alcock invents another category for the novels of Conan Doyle, Michael Innes, and Rex Stout: "The Abstemious and the Aesthete." I was surprised that she made no mention of Stout's Nero Wolfe novel <span style="font-style:italic;">Too Many Cooks</span>, published 1938, where the subject is a meeting of 15 international master cooks. In it, Nero Wolfe gives a paper on American food; he consents to attend the meeting only because he wants to obtain a secret recipe.<br /><br />And Alcock goes on to discuss women detectives, such as the work of Amanda Cross and others (somehow, Miss Marple isn't in this category, but in the Classic English category). She lists the foods eaten by each detective, without being distracted by other features of the tales. Only in her conclusion does she apply what I would think of as literary analysis: </div><div><blockquote>"Other books than detective stories incorporate food, but it is obvious that the frisson between murder and food, between intellectual puzzle-solving and creating of dishes is eminently satisfying. ... The dinner party provides opportunities for endless twists in a murder plot, the murderer awaiting an opportunity, the victim calmly eating, unsuspecting of the final fate." (p. 29)</blockquote></div><div>I wish she had been more explicit about how each author made use of the food details that she catalogued.</div><div><br /></div>

It's Just about the Food

The Oxford Symposium on Food and Cookery is a venerable event: I suspect it's the Gold Standard for food articles. Lazy me -- I haven...

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Today at the Detroit Institute of Arts

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxbF9hKfdReGbpdvgwo7FN794F1-JpC5A7YWi6OVnvG-o-sEpjapmOFNNu3zFnVpiJ8JLqQyYKjhZe_ZsZDGpYh3_OBaQlJ2bkfVjOfYsesCxnoTwcXf-HLPY_MO2371BKKD0vAQKH6N2/s1600/DIA+Spoerri7730.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5653111617129106258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxbF9hKfdReGbpdvgwo7FN794F1-JpC5A7YWi6OVnvG-o-sEpjapmOFNNu3zFnVpiJ8JLqQyYKjhZe_ZsZDGpYh3_OBaQlJ2bkfVjOfYsesCxnoTwcXf-HLPY_MO2371BKKD0vAQKH6N2/s400/DIA+Spoerri7730.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><br />Daniel Spoerri's "Variations d'un Petit Dejuner, 1966" shows a conceptual breakfast; that is, a breakfast that someone has finished eating, and the cigarette they smoked during, or maybe after, the meal. Leftover foil jam pot; check. Coffee and milk pots; check. Used knife and butter wrapper; check. Open and presumably empty sugar packets; check. Cup stained with coffee; check. I suspect these are real crumbs and remnants, an artistic selection from a real hotel tray somewhere.<br /><br />I've mentioned Spoerri before -- see this post about his work "<a href="http://maetravels.blogspot.com/2009/10/use-rembrandt-as-ironing-board.html">Use Rembrandt as an Ironing Board</a>," in which I explained why the image was Mona Lisa, not a Rembrandt, on the ironing board. I like him for his humor in both works.

Today at the Detroit Institute of Arts

Daniel Spoerri's "Variations d'un Petit Dejuner, 1966" shows a conceptual breakfast; that is, a breakfast that someone has...

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"Cookbooks as Literature"

I just read a really good article about cookbook authors: "<a href="http://www.theawl.com/2011/09/soul-food-cookbooks-as-literature">Soul Food: Cookbooks As Literature</a>" by Maria Bustillos. Included for a detailed review: Alexandre Dumas for his <span style="font-style:italic;">Grand Dictionnaire de Cuisine</span>, Elizabeth David; Irma S. Rombauer, the original author of <span style="font-style:italic;">The Joy of Cooking; </span>and Black Panther activist Bobby Seale for <i>Barbeque'N with Bobby. </i> She mentions others as she describes these favorites. She also singles out a few cookbook authors who provide a less interesting and appealing persona, notably Martha Stewart. Bustillos selects apt quotations and recipes to illustrate her descriptions of these authors, which makes this a very readable and enjoyable piece of writing.<br /><br />In summing up her ideas on cookboos as literature, Bustillos writes: "Dumas, and Elizabeth David and Julia Child, Marcel Boulestin and Alice B. Toklas and Bobby Seale and so many others, have the eating of soup figured out and a good deal besides; as literary artists and beyond this, as artists of savoir faire, of life itself. Given that one must eat, how then to do it? Historians and philosophers as well as poets tend to come up short where advice on questions urgent and as homely as these is required."

"Cookbooks as Literature"

I just read a really good article about cookbook authors: " Soul Food: Cookbooks As Literature " by Maria Bustillos. Included for ...

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Good Eats

Last night my book club met at my house to discuss <span style="font-style:italic;">Just Kids</span> by Patti Smith. We found the book very appealing and fascinating, and discussed it non-stop, except for eating the refreshments that I made. One funny memory that she relates in her memoir was of meeting Allen Ginsberg. He appeared just as she realized that she didn't have enough money for her sandwich at the automat -- he bought her the sandwich and a cup of coffee and sat down with her. After a while he asked "Wait, are you a girl?" She's a girl. <div><br /></div><div>"I thought you were a pretty boy," he explained. </div><div><br /></div><div>"Do I have to pay you for the sandwich?" she asked.</div><div><br /></div><div>"No, my mistake."<br /><div><br /></div><div>However, food wasn't really a theme of the book. Much of the time in her early life as a New York art scene wannabe, Patti Smith didn't have much to eat. She does often mention eating at the automat -- things like mac and cheese, or a sandwich on a poppy-seed roll. Not much inspiration for refreshments. </div><div><br /></div><div>Smith mentions that when she and her lover Robert Mapplethorpe had a bit of money they would buy a bag of Mallomars. I decided that would be my one literary menu choice. When I went to the market, though, I found out that Mallomars are seasonal! The chocolate is too melty in summer. So I bought Canadian Whippets, which are similar. </div><div><br /></div><div>In order to make this a scholarly post, I read the Wikipedia entry on <a href="http://en.wikipedia.org/wiki/Chocolate-coated_marshmallow_treats">Chocolate-coated marshmallow treats</a>. And learned more than any sane person should know about Mallomars, Whippets, and similar confections from Israel, Denmark, England, and even the Phillipines as well as other places. Turns out Mallomars are really a New York thing: 70% are sold there. If you want to know more, you can read the article and the many places that it diligently links to.</div><div><br />A couple of people suggested that the might like recipes for the non-themed but seasonal food I made for the meeting. First, the healthy parts:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/6145693126/" title="eats7685 by mesander2000, on Flickr"><img alt="eats7685" height="479" src="http://farm7.static.flickr.com/6066/6145693126_a7cf02ccd1_z.jpg" width="640" /></a><br />Not-quite caprese salad. Do you get tired of the classic combo: fresh mozzarella, basil, tomatoes, and vinaigrette? I've had it quite often this tomato season. I love it, but wanted some variety for my tomatoes, so I used a goat-cheese log and chopped dill and parsley, and a few black olives too.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/6145141965/" title="eats7687 by mesander2000, on Flickr"><img alt="eats7687" height="480" src="http://farm7.static.flickr.com/6163/6145141965_d474705f29_z.jpg" width="640" /></a><br />Carrot salad, but not cloyingly sweet, rather savory. It's similar to a Moroccan-Jewish (and also Israeli) recipe. Simple: grated carrots and vinaigrette made from oil, lemon juice, rice vinegar, cumin, Spanish smoked paprika, ground coriander, a crushed garlic clove, and a parsley garnish. Around half a teaspoon of each ground spice for around 1/2 cup oil and around 1/4 cup combined lemon juice and vinegar.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/6145142143/" title="eats7688 by mesander2000, on Flickr"><img alt="eats7688" height="480" src="http://farm7.static.flickr.com/6063/6145142143_48d1c35604_z.jpg" width="640" /></a><br />Again I made peach-plum cake from the Polish cookbook. For the recipe see <a href="http://regional-food.blogspot.com/2011/06/picnic-game-from-louise.html">this post from last June</a>. Nearby you can see a watermelon and pineapple fruit bowl and the Whippets.</div><div><br /></div><div>And one more picture of current cooking ...<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/6145142383/" title="eats7691 by mesander2000, on Flickr"><img alt="eats7691" height="479" src="http://farm7.static.flickr.com/6073/6145142383_0822e7dbf1_z.jpg" width="640" /></a><br /><br /></div><div>Tonight: steak on the grill with great grill marks. Thanks, Lenny.</div></div>

Good Eats

Last night my book club met at my house to discuss Just Kids by Patti Smith. We found the book very appealing and fascinating, and discusse...

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