Category Archives: Food Writing

Une Formation

Posted on July 22, 2015 by Francois Lachance

Joseph Wechsberg“La Tour d’Argent”Remembrance of Things Paris: Sixty Years of Writing from Gourmet Tall, elegant, and dynamic, Claude studied to be an actor, a diplomat, and a lawyer, and now he is a combination of all three as a restaurateur. … Continue reading →

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Preparations for Conversations

Posted on June 4, 2015 by Francois Lachance

This is a simply marvellous enumeration of tasks leading to remarks about the spending of time. Alice Toklas was the first true gourmet I ever met. She knew how to grow, to buy, to prepare, to cook, to savor, to … Continue reading →

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Tidbits

Posted on May 30, 2015 by Francois Lachance

Rebecca L. SpangThe Invention of the Restaurant: Paris and Modern Gastronomic Culture Two of my favourite sentences in this book. The first on the 18th century view of restaurants: The miracles of digestion were not unfailing, however, and so vital … Continue reading →

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When the tomato?

Posted on May 23, 2015 by Francois Lachance

Most people know that tomatoes came to Italy after the contact with the Americas. But there is a another story … Elizabeth DavidItalian Food It was only in the late Middle Ages that pasta began to be eaten with tomatoes, … Continue reading →

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The Extraordinary of the Everyday

Posted on April 29, 2015 by Francois Lachance

Food making as life practice: As I see it, making something nice to eat should not be an obsession, it should simply be part and parcel of everyday living. Nigel SlaterA Cook’s Book And so for day 306129.04.2015

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Organization

Posted on April 25, 2015 by Francois Lachance

John OtaThe Kitchen: A journey through history in search of the perfect design“Georgia O’Keeffe Kitchen” I realize that O’Keeffe’s pantry is like her paintbox. Instead of paints and brushes organized into little compartments, her pantry shelves offer a palette of … Continue reading →

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Où est le Garlic?

Posted on April 18, 2015 by Francois Lachance

Alice B. ToklasAromas and Flavors of past and present“Preface”1st paragraph Very few people are indifferent to either the aroma or flavor of garlic. One is affected favorably or unfavorably. It may have been the odor of garlic with which Henry … Continue reading →

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Eggs Florentine – The Old Way

Posted on April 17, 2015 by Francois Lachance

Waverley RootThe Food of Italy1971; 1992 (Vintage Books Edition)p. 44 Before the ubiquitous hollandaise there was sauce mornay … Uova alla fiorentina are lightly poached eggs bedded on spinach, which has been first boiled and then sautéed in butter, in … Continue reading →

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Pre Gastro Tourism

Posted on April 9, 2015 by Francois Lachance

Elizabeth DavidItalian Food“Introduction to the Penguin Edition” (1963) Italy is a place to which you go for a summer holiday. […] And fair enough too, is the food you get in Italian seaside resorts. It is representative of holiday food … Continue reading →

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Simple Ingredients & Heat

Posted on April 6, 2015 by Francois Lachance

A beautiful recipe, full of charm and inviting one to try one’s hand. Hashed Brussels Sprouts Using a most sharp knife, slice the sprouts into small slivers. Sauté them in lots of butter. Add cream if you like. Not healthy, … Continue reading →

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