Category Archives: Food Writing

Sumptuous

Posted on August 22, 2013 by Francois Lachance

This description immediately calls to mind a rich and unctuous guacamole. stupendous impasto Well it does in the context of the poem by Michele Leggott (“Deluge in a Paper Cup”) in Swimmers, Dancers irresistible its knifepoint forever breaking the skin … Continue reading →

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What is sauce for the goose is sauce for the gander

Posted on August 21, 2013 by Francois Lachance

If you are in search of the authentic … and not to be put off by purists … Soy sauce, an extract of soya beans, is not commonly used in India. Elsewhere, however, many Indian homes use it for cooking … Continue reading →

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Michael Anthony on Quince

Posted on August 10, 2013 by Francois Lachance

V is for Vegetable: Inspired Recipes & Techniques for Home Cooks- from Artichokes to Zucchini Each section of this alphabetically arranged book begins with a quotation and illustration. “Quince, in my book, is an honorary vegetable.” — Michael Anthony, V … Continue reading →

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Building Taste

Posted on August 4, 2013 by Francois Lachance

From a note to my niece who is now employed in the food industry. I thought of you the other day and how your tastes have evolved. A friend’s report of their expanding set of grandchildren reminded me of my … Continue reading →

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Drawing the Line

Posted on July 19, 2013 by Francois Lachance

Nafissa Thompson-Spires Heads of the Colored People “A Conversation about Bread” Junior was always trying out white folks stuff and brining it to school for us to try. […] When he brought potato bread to school for lunch, we were … Continue reading →

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Encouraging Cooking

Posted on July 15, 2013 by Francois Lachance

This set of observations came in response to a call out for assistance in encouraging the reluctant to cook … When I look back on my own culinary explorations at few suggestions stand out: – adopting a spice or an … Continue reading →

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Welsh for Carrot

Posted on July 14, 2013 by Francois Lachance

This is a short piece from Adam Jacot de Boinod The Meaning of Tingo and Other Extraordinary Words from around the World p. 116 Menu Envy In some cases, though, it’s the unfamiliar word rather than the food itself that … Continue reading →

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Pastry & Pedal Power

Posted on July 13, 2013 by Francois Lachance

Wickedly invoking the Queen chorus to Bicycle Race Bicycle, bicycle, bicycle I want to ride my Bicycle, bicycle, bicycle I want to ride my bicycle I want to ride my bike I want to ride my bicycle I want to … Continue reading →

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Affectation or Affordance

Posted on June 14, 2013 by Francois Lachance

Came across this practice in Jeremiah Tower Table Manners: How to Behave in the Modern World and Why Bother Wrapped Lemons Putting cheesecloth or cotton clothes on a lemon is not an affectation but, rather a highly practical courtesy, one … Continue reading →

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Flavour Listings

Posted on June 12, 2013 by Francois Lachance

Where taste begins with names. CXBO Strawberry, Earl Grey Tea Spruce Mint Cranberry, Ginger Butterscotch Peppermint, Cheesecake Rosemary, Orange Sugar Plum Jelly Cherry, Marzipan Coffee, Cinnamon Yuzu, Sake Sherry, Milk Chocolate Pistachio, Bergamot Orange Blossom, Honey Cinnamon, Brown Butter Cherry, … Continue reading →

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