Julia Child on crème anglaise
This is the basic custard sauce that you want to have in your repertoire, to transform any plain pastry or poached or fresh fruit into a special dessert. Crème anglaise is an essential component of such classics as floating island, and the foundation of many other dessert preparations — when frozen, it becomes ice cream; if you add gelatin and fold in whipped cream, it becomes Bavarian cream. If flour is added before cooking, you have pastry cream, and then if you fold in beaten egg whites you have a dessert soufflé.
Julia and Jacques Cooking at Home. Julia Child and Jacques Pépin
Nella Cotrupi on Frye and Bakhtin
It has been easy for some to misconstrue Frye’s references to ‘the total form of art’ or the ‘total body of human culture’ as representing a closed, monolithic entity or unity. Such a view would be quite antithetical to Frye’s process approach to poetics and to its philosophical footing, the verum factum principle. This view emphasizes nothing if not the infinite scope or creative potential of human imagination to conjure and contrive. In a sense, this brings Frye close to Mikhail Bakhtin, who, in his preoccupation with the relationship between the mind and the world, opted much more for ‘the Kantian heterogeneity of ends’ rather than the ‘Neo-Kantian lust for unity’ (Michael Holquist, Art and Answerability xv). In Bakhtin, where the emphasis is on ‘perception as an act of authoring’ (xv), one distinctly senses the kind of Vichian reverberations that are explicitly evoked in such comments of Frye’s as ‘reality is in the world we make and not in the world we stare at’ (MM 122) and ‘what is true we have made true’ (WP 135).
Northrop Frye and the Poetics of Process. Caterina Nella Cotrupi
MM = Myth and Metaphor
WP = Words with Power
Making more more…
And so for day 1972