Category Archives: Food Writing

Shaped and Stuffed

Posted on February 8, 2011 by Francois Lachance

Hannah Glasse Everlasting Syllabub and the Art of Carving [Penguin Great Food Series] excerpts from The Art of Cookery Made Plain and Easy (1797) on the various ways to prepare stuffed pigeons (Pigeons au Poire): Or thus: bone your pigeons, … Continue reading →

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French Taste in Etymologies

Posted on February 2, 2011 by Francois Lachance

Po’Boy and Fool Bee Wilson from the “Appendix: Fifty Notable Sandwiches” in Sandwich: A Global History There is disagreement about the etymology of po’boy: Becky Mercuri suggests it may come from ‘hungry young black boys requesting a sandwich “for a … Continue reading →

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Scrumptious Bottoms

Posted on February 1, 2011 by Francois Lachance

In constructing a marrow bone pie, one of the layers is “souls of artichokes”. I find the expression very evocative. But I find the expression nowhere else at present. It may yet catch on in some fancy circles. […] marrow … Continue reading →

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Vignelli Vignette

Posted on January 23, 2011 by Francois Lachance

This scene in Design is One grabbed my attention simply because the artefact was handled by its designer as he told the story of its reception. Cup overflow was discussed as habit versus design flaw. Searching for more I came … Continue reading →

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Indelible

Posted on January 13, 2011 by Francois Lachance

For any one who has ever for a moment been pensive about the fate of Laurel while retrieving a bay leaf from a stew or a sauce. […] So what did she become as she branched into prayer to escape … Continue reading →

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Stocking the Pond: Faunal Disappearances

Posted on January 7, 2011 by Francois Lachance

When you catch a good sentence… you are inclined to release and let it go. Me, sometimes, I like to bring the animal to a new environment, watch it wiggle in the wide sea. Such activity is a type of … Continue reading →

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Koans and Spuds

Posted on January 3, 2011 by Francois Lachance

Thomas Meyer Essay Stanzas The opening section is “Caught Between” and it is in this space that reversals are marshalled like fables and puzzles. My shadow, I used to think, backed me up from behind. Now I realize I am … Continue reading →

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In Praise of Poaching

Posted on January 1, 2011 by Francois Lachance

Penguin has put a series of little books under the rubric Great Food. One of the volumes (A Taste of the Sun) is a collection of pieces by the incomparable Elizabeth David who did so much to introduce postwar Great … Continue reading →

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PRODiGiOUS

Posted on December 30, 2010 by Francois Lachance

BIG, BIGGER, BIGGEST. prodigious adjective prodigious quantities of food: enormous, huge, colossal, immense, vast, great, massive, gigantic, mammoth, tremendous, inordinate, monumental; amazing, astonishing, astounding, staggering, stunning, remarkable, phenomenal, terrific, miraculous, impressive, striking, startling, sensational, spectacular, extraordinary, exceptional, breathtaking, incredible; informal … Continue reading →

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Hartshorn

Posted on December 27, 2010 by Francois Lachance

Penguin has a series called Great Food in which is Gervase Markham The Well-Kept Kitchen which is collection of excerpts from The English Housewife (1615). Advice is dispensed on keeping the kitchen garden. In February, the new of the moon, … Continue reading →

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