Category Archives: Food Writing

Buried & Submerged

Posted on November 2, 2010 by Francois Lachance

Fire of London. 1666. Samuel Pepys buries cheese in his garden. We don’t know the specifics of the quantity laid into the ground. Whatever the amount, the cheese (parmesan) was esteemed enough to take precautions. September 4, 1666 Sir W. … Continue reading →

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Anti-luxury

Posted on October 15, 2010 by Francois Lachance

Good design and the economy of sharing. Whitewall Magazine. “Jasper Morrison: The Minimalist” WW:Why do you think design should be democratic? JM:The best atmosphere and the most beauty can be found in everyday situations. I’m not at all interested in … Continue reading →

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Aperitifs and Day Rise

Posted on October 11, 2010 by Francois Lachance

After work, prior to supper. Happy Hour Cinq à sept Beer for breakfast (common in centuries past). A champagne breakfast (a lovely weekend starter). And the Italians triumph with Caffè corretto taken I presume at anytime. And so for day … Continue reading →

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Baby Pleasures Recalled

Posted on October 4, 2010 by Francois Lachance

I am almost embarrassed to admit that in my youth, a long time ago, I drank Baby Duck, a soda pop wine. I’m not embarrassed to say that at my age I still enjoy root beer — now and then. … Continue reading →

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Flash in the Pan

Posted on August 12, 2010 by Francois Lachance

The words are almost good to eat. I put the bacon into the pan. It lies there, lank and perfectly relaxed. After a few minutes, though, a marvellous transformation starts: the bacon begins to whisper, then hiss, sinks down, becomes … Continue reading →

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From Farm to Fork: Friends Along the Way

Posted on July 26, 2010 by Francois Lachance

Ontario’s Local Food Act has an invigorating preamble that is a celebration of natural and human resources. It doubles as a call to working together to achieve a shared vision. It’s all about togetherness. And interlocking diversities. https://www.ontario.ca/laws/statute/13l07 Ontario has … Continue reading →

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Browsing at Brown

Posted on June 29, 2010 by Francois Lachance

This description of the collections at the John Carter Brown Library from a 1968 publication is so inviting… The Library has sought to emphasize not only the textual content of its books but also their characteristics as material objects. We … Continue reading →

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Hauteur

Posted on May 15, 2010 by Francois Lachance

Liz Smith has enthused about mayonnaise, about fried chicken and about French cuisine and she wrote in the New York Times “We ate high off the hog, low off the calf” and told in that space another good anecdote: I … Continue reading →

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Smothered

Posted on May 14, 2010 by Francois Lachance

Étouffée: A method of cooking food in a tightly closed vessel with very little liquid or even without liquid, often called à l’étuvée. Étuver: To cook food in covered pan, without moistening. This method of cooking is suitable for all … Continue reading →

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Uni Ennui

Posted on May 1, 2010 by Francois Lachance

Who could get bored with sea urchin? Not anyone in our household. The phrase combining Japanese (uni) and French (ennui) only came up as a suggested substitution game for the caterpillarbutterfly duo so prominent in this third section of Regarding … Continue reading →

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