As it's meant to be...

<span style="font-weight: bold; color: rgb(255, 0, 0);">Toasted Ravioli</span><br /><a href="http://www.flickr.com/photos/12003515@N05/5667715898/" title="pastahouse5925 by mesander2000, on Flickr"><img alt="pastahouse5925" height="480" src="http://farm6.static.flickr.com/5144/5667715898_5622b94130_z.jpg" width="640" /></a><br /><br /><span style="font-weight: bold;">St.Louis Food:</span> toasted ravioli at Pasta House in University City, Mo. Until this dish was copied by Olive Garden, it was a specialty of St.Louis only. I remember eating it at a restaurant called Rinaldi's that went out of business ages ago. We ate there Tuesday night with a number of relatives.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5667715970/" title="pastahouse5930 by mesander2000, on Flickr"><img alt="pastahouse5930" height="480" src="http://farm6.static.flickr.com/5184/5667715970_bd677a54a9_z.jpg" width="640" /></a><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Chips and Salsa</span><br /><a href="http://www.flickr.com/photos/12003515@N05/5667716064/" title="albuquerq5957 by mesander2000, on Flickr"><img alt="albuquerq5957" height="480" src="http://farm6.static.flickr.com/5110/5667716064_9678608957_z.jpg" width="640" /></a><br /><br />Southwestern Food: real chips and salsa in Albuquerque Old Town. I haven't had such perfectly flavored chips and salsa that was exactly the right heat for a long time! We ate inside the building, one of the oldest in the city, made from adobe of a type from the early 19th century. The tamales, chili rellenos, and other things we ate were all good too. For more about our day: <a href="http://maetravels.blogspot.com/2011/04/oklahoma-from-moving-car.html">Oklahoma from a moving car</a>.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5667145287/" title="albuquerq5972 by mesander2000, on Flickr"><img alt="albuquerq5972" height="640" src="http://farm6.static.flickr.com/5222/5667145287_4e836bd452_z.jpg" width="480" /></a>

As it's meant to be...

Toasted Ravioli St.Louis Food: toasted ravioli at Pasta House in University City, Mo. Until this dish was copied by Olive Garden, it was a ...

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Chinese food for Easter

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIu0NAxJL9AvLS7raPqallbdGWa33oe0G73C-iEvUaRfi8L47Rz2HLRTTKhveTndses5RiH7ID31LQkE_uwBAVTT9rTLrVWQna3cSY8u3DmsRvk3rrfREjxhlNCFrm0XgosgdlQ0-aEfR/s1600/szech-garden5764.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5599311857848514898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIu0NAxJL9AvLS7raPqallbdGWa33oe0G73C-iEvUaRfi8L47Rz2HLRTTKhveTndses5RiH7ID31LQkE_uwBAVTT9rTLrVWQna3cSY8u3DmsRvk3rrfREjxhlNCFrm0XgosgdlQ0-aEfR/s400/szech-garden5764.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 278px;" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zmH9kRj17RccQ5iUFMybt0AJuANxv38XqqZMMcqFcfNW_IslUpfSQqEnjHCs_PAZBNpjFLwLPnVijSgO31y6xZK-6G22EjZckLcU8-FdzjRqXLu86B0IgZb6-vLZ8qz3eLPgRDl1t6Pl/s1600/szech5770.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5599311851710951970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zmH9kRj17RccQ5iUFMybt0AJuANxv38XqqZMMcqFcfNW_IslUpfSQqEnjHCs_PAZBNpjFLwLPnVijSgO31y6xZK-6G22EjZckLcU8-FdzjRqXLu86B0IgZb6-vLZ8qz3eLPgRDl1t6Pl/s400/szech5770.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" /></a>... Szechuan Garden, West Lafayette, Indiana.

Chinese food for Easter

... Szechuan Garden, West Lafayette, Indiana.

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Israeli Markets: an anthropologist's view

Here's a view of markets: <a href="http://blogs.forward.com/the-jew-and-the-carrot/137167/">Q&A: The Culture of Israel's Markets</a><br /><br />In this interview with Nir Avieli, professor of anthropology at Ben-Gurion University of the Negev in Beer Sheva, I found the ideas about various Israeli markets quite appealing.

Israeli Markets: an anthropologist's view

Here's a view of markets: Q&A: The Culture of Israel's Markets In this interview with Nir Avieli, professor of anthropology at ...

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Cooking for Passover, 1478

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjD43kua4HIjtfBUr3AKD-iX5SfonIhdaviOyYOn6Oti2EVh3MEJ8z5pnZvsry1YG8uPrxQ56drz1sJTwZZiOw2EOMcqz6dBq9uBNvhcOfnNUqdg8KRSteVAV05QsZMTBXOFo0ur38DHEJ/s1600/washington-haggadah.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5597007072704578482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjD43kua4HIjtfBUr3AKD-iX5SfonIhdaviOyYOn6Oti2EVh3MEJ8z5pnZvsry1YG8uPrxQ56drz1sJTwZZiOw2EOMcqz6dBq9uBNvhcOfnNUqdg8KRSteVAV05QsZMTBXOFo0ur38DHEJ/s400/washington-haggadah.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 372px; height: 400px;" /></a><br />I've read several reviews of a display of a hand-illustrated Haggadah from 1478 on display now at the Metropolitan Museum of Art in New York. <a href="http://www.nytimes.com/2011/04/18/arts/design/the-washington-haggadah-at-metropolitan-museum-of-art.html?pagewanted=1">Today's New York Times</a> included several illustrations -- this one of two women cooking for the Seder seems especially relevant to my thoughts on holiday cooking of difficult recipes as a way to preserve tradition and allow women to work together.

Cooking for Passover, 1478

I've read several reviews of a display of a hand-illustrated Haggadah from 1478 on display now at the Metropolitan Museum of Art in New ...

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Passover

<div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_7AKTfJVjBmoPjlDch5emb3D-SL3eA82pOKad6ilPPReQxdJw41z3lzathUfdMNrw-tafthqR7YtTQWf5LaExQKSqhVntsZyqhMx1Wuovm177qAZ_rIUrpGqGAIf0Kv3Z4GfDXTg8vA/s1600/passover5754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_7AKTfJVjBmoPjlDch5emb3D-SL3eA82pOKad6ilPPReQxdJw41z3lzathUfdMNrw-tafthqR7YtTQWf5LaExQKSqhVntsZyqhMx1Wuovm177qAZ_rIUrpGqGAIf0Kv3Z4GfDXTg8vA/s320/passover5754.jpg" width="320" /></a></div><br />I've written about Passover and other Jewish holiday food many times. One thought on the subject: there are so many traditional foods for which I use my food processor grating attachment. Grating potatoes for latkes or apples and nuts for charoset is very labor intensive if you don't have an automated device; I wonder how they became traditional. Carol suggested that the women in an extended family would gather to make these foods, thus sharing the labor and also ensuring continuity of the traditions. <br /><br />Also, grating or chopping allows one to effectively share scarce ingredients. Latkes use grated potato -- the abundant ingredient -- to extend the scarcer eggs. Passover is early in the spring, so any fruit our ancestors had would have been saved from the previous year. Besides resembling the mortar for the pyramids, charoset allowed many people to share a few apples, raisins, and nuts. Tsimmis used root vegetables to allow sharing a small amount of meat and dried fruit, if you had it. <br /><br />In ancient Israel, Passover was not quite as much a time of scarcity: the spring lambs would already be the right size to be sacrificed in the Temple. Later Passover became a time to give up one food: bread. So I don't think it's outside the holiday tradition to remember how lucky we are to have abundant food, as well as remembering the other messages of the holiday. <br /><br />Happy Passover!

Passover

I've written about Passover and other Jewish holiday food many times. One thought on the subject: there are so many traditional foods fo...

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Sticky Toffee Pudding has a history

Today in the <a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding">Guardian food section</a>: an article about sticky toffee pudding. I ordered it on pub menus a few times in my one longish stay in Cambridge. It's very sweet and sticky indeed, and includes some of my favorite flavors. This cake-with-sauce (remember pudding just means dessert in British English) seemed to be part of the reintroduction of retro desserts into the new and much better English menus we experienced. But now I learn: "as every food nerd will tell you, it was invented in the 1970s by Francis Coulson of the Lake District's Sharrow Bay Hotel." Just like tiramisu, another dish that seemed to go into the eternal past but only goes back partway into the 20th century!

Sticky Toffee Pudding has a history

Today in the Guardian food section : an article about sticky toffee pudding. I ordered it on pub menus a few times in my one longish stay in...

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Anne's Kitchen

<a href="http://www.flickr.com/photos/12003515@N05/5614103982/" title="anne-kitchen 7 by mesander2000, on Flickr"><img alt="anne-kitchen 7" height="640" src="http://farm6.static.flickr.com/5227/5614103982_8b3968216b_z.jpg" width="480" /></a><br /><br />Last night our book club met at Anne's house, an amazingly preserved Queen Ann style house with many of the original features, including woodwork and cabinets in the kitchen, a pedestal sink in the bathroom, pocket doors that still work, and a carved screen above an archway between the living room and adjacent sitting area. Recently updated kitchens look very similar to one another, but hers has a very special appearance.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5614104130/" title="anne-kitchen 6 by mesander2000, on Flickr"><img alt="anne-kitchen 6" height="100" src="http://farm6.static.flickr.com/5309/5614104130_5fa4711b69_t.jpg" width="75" /></a> <a href="http://www.flickr.com/photos/12003515@N05/5614103828/" title="anne-kitchen 4 by mesander2000, on Flickr"><img alt="anne-kitchen 4" height="75" src="http://farm6.static.flickr.com/5269/5614103828_f8a889c2c2_t.jpg" width="100" /></a> <a href="http://www.flickr.com/photos/12003515@N05/5614103344/" title="anne-kitchen 2 by mesander2000, on Flickr"><img alt="anne-kitchen 2" height="100" src="http://farm6.static.flickr.com/5262/5614103344_575c6e7528_t.jpg" width="75" /></a> <a href="http://www.flickr.com/photos/12003515@N05/5614102936/" title="anne-kitchen 1 by mesander2000, on Flickr"><img alt="anne-kitchen 1" height="75" src="http://farm6.static.flickr.com/5108/5614102936_7b8d0918e9_t.jpg" width="100" /></a><br /><br />I've posted many, many photos of kitchens, and I have just been tagging them to make them viewable at the same time. To see them all, click on the label "KITCHENS" at the bottom of this post or in the sidebar.

Anne's Kitchen

Last night our book club met at Anne's house, an amazingly preserved Queen Ann style house with many of the original features, including...

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