Afghanistan … Where the Enchanted Snows Fall
Note: I first wrote this post in 2008, when the U.S. had been at war in Afghanistan for seven years. Now it is 2021, thirteen years have passed, and we are finally leaving Afghanistan. But the price...
View ArticleCarnevale Cometh, and Lent Beckons
Soon the streets of Venice will overflow with a flood – not of water, as usual – but of tourists and food. For soon the rituals of Carnevale, or Mardi Gras (also called Fat Tuesday or Shrove Tuesday )...
View ArticleCarnivale Cometh, Again: Sumptuous Lasagne di Carnevale
And now for the food of Carnival, as interpreted by cooks in what is now Italy. (See previous post on Carnival for more history.) Greasy, fatty, protein-rich, oozing with cheese or sugar, the dishes...
View ArticleCarnevale Goeth: Dipping into Austerity via Cucina di Magro
“Thin” kitchen, that’s what the “magro” part means here. No, not a galley kitchen. Not a New York loft kitchen. Not even a Paris apartment kitchen. Skinny food. That’s cucina di magro. Vegetables....
View ArticleStoves & Suitcases, a Review by Leo Racicot
Noted food historian, Cynthia D. Bertelsen’s new book, Stoves & Suitcases: Searching for Home in the World’s Kitchens, knocks one out of the ballpark. Not since Jessica B. Harris’ s My Soul Looks...
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