Category Archives: Food Writing

Cookbook Store Ephemera

Posted on October 27, 2014 by Francois Lachance

One I used to frequent. And one I would enjoy to visit. I do like the rolling pin shape of the Books for Cooks marker. And so for day 2876 27.10.2014

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Anxiety on Getting Thin

Posted on October 21, 2014 by Francois Lachance

The Pooh Cookbook Virginia H. Ellison Illustration: Ernest H. Shepard This is a trove of extravagant recipes: a variety of honey sauces; marmalade on a honey comb. It enticingly lists in the table of contents a recipe for getting thin. … Continue reading →

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The Quality of Slow

Posted on October 19, 2014 by Francois Lachance

Like typing out a passage in lieu of copy and paste … I wonder sometimes if there will be a revolt against the quality of time the new technologies have brought us, as well as the corporations in charge of … Continue reading →

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Ad Infinitum

Posted on October 7, 2014 by Francois Lachance

Stanley Tucci Preface The Tucci Cookbook My family spends hours deciding what to make for a certain meal and days preparing it, and while the food is being eaten, discusses not only its merits and its faults, but what it … Continue reading →

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Sweet Portmanteaux

Posted on October 6, 2014 by Francois Lachance

Winnie the Pooh “Well,” said Owl, “the customary procedure in such cases is as follows.” “What does Crustimoney Proseedcake mean?” said Pooh. “For I am a Bear of Very Little Brain, and long words Bother me.” Winnie L’ourson — Ma … Continue reading →

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National Temperaments

Posted on October 2, 2014 by Francois Lachance

Waverley Root The Food of Italy “What is the basic difference between French and Italian cooking?” Enrico Galozzi, the noted Italian gastronomic expert, echoed my question. “French cooking is formalized, technical and scientific. Order Béarnaise sauce in 200 different French … Continue reading →

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Crumbs of Metadata

Posted on September 29, 2014 by Francois Lachance

A habit I picked up from my parents: recycling paper by cutting up sheets with printing or writing on one side but blank on the other. The tearing up is meditative and bonus it creates a stack of slips great … Continue reading →

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The Ephemeral and the Gustatory

Posted on September 22, 2014 by Francois Lachance

Mireille Guiliano French Women Don’t Get Fat “Il faut des rites” The French enjoy eating out in a special way, knowing that what they savor today may never again appear on the menu. They treat every meal as something special, … Continue reading →

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Diplomacy and Gastronomy

Posted on September 21, 2014 by Francois Lachance

John Ota The Kitchen: A journey through history in search of the perfect design The dishes from his kitchen more than simply entertained his guests. Jefferson believed that bringing opponents together over food and wine allowed them to better understand … Continue reading →

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Enak: Quiet and Full Attention

Posted on September 20, 2014 by Francois Lachance

“Introduction: the islands, the spirit, the flavours” Quietness when eating is something I’ve noticed across Indonesia. Even when eating together, conversation often pauses so you can focus on the food. On days without ceremony, members of a family will help … Continue reading →

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