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Category Archives: Introductions
Way to Eat – Way to Live
Anna Jones in the introduction to a modern way to eat [never capitalized throughout] makes a series of claims. I’d like to make a few promises about the food in this book: It is indulgent and delicious It will make … Continue reading
Cornucopia
Marcella Hazan in the introduction to The Classic Italian Cookbook stresses the seasons. The sober winter taste, the austere whites and gray-greens of artichokes, cardoons, celery, cauliflower; the sweetness and the tender hues of spring in the first asparagus, the … Continue reading
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Suspension Before Entanglement
N. Martin Nakata, Victoria Nakata, Sarah Keech & Reuben Bolt “Decolonial goals and pedagogies for Indigenous studies” Decolonization: Indigeneity, Education & Society Vol. 1 No. 1 2012 At the introductory level, we do not dispute the usefulness of presenting the … Continue reading
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Herbs: to crush, smell and cook
The introduction to Sauce Chivry begins I like herb sauces. They mean summer, when so many fish are at their best — and look their best, served with a pale green sauce. I like walking down the garden — the … Continue reading
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Craft, Cookery and the Good
Simon Hopkinson. Introduction to Roast Chicken and Other Stories Good cooking, in the final analysis, depends on two things: common sense and good taste. It is also something that you naturally have to want to do well in the first … Continue reading
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Good Word on Good Food
A tricolon and a snatch more… To entertain successfully one must create with the imagination of a playwright, plan with the skill of a director, and perform with the instincts of an actor. And, as any showman will tell you, … Continue reading
Fictional Fuels
Dichotomies can sometimes delight. Gass’s essays rarely pursue a single line of thought, and they offer not a progression of ideas so much as an experience, all feints and nuance, and with the argument itself vanishing within the sportive accretions … Continue reading
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The Hand Knows.
Paul Bertolli from introduction to Cooking by Hand Any good cook knows how to dose salt in the right proportion to food by the way it feels in the hand. Take that dose, put it into a measuring spoon, and … Continue reading
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Full Senses Five and Fine Company
Deborah Madison A meal engages all the senses. Although we tend to consider the taste of the food to be primary, our enjoyment is made up of many parts: the aroma of cooking food that can fill a room, the … Continue reading
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