Category Archives: Food Writing

Miracle Mile Plus

Posted on April 12, 2010 by Francois Lachance

Worth a field trip: Canoe Landing Park Attractions conceived by Douglas Coupland: Tom Thomson’s Canoe and the installations around the Terry Fox Miracle Mile which are erected as way-stations around the perimeter of the park. Photos mounted out of reach … Continue reading →

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Bring on the bread!

Posted on November 18, 2009 by Francois Lachance

Delicious translations. spreadthefeeling.ca dubonheuratartiner.ca Simply scrumptious. I like how the French is a bit more specific on the sentiment that is being spread: happiness. The corporation responsible for such word play is very successful in capturing the hearts of the … Continue reading →

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Scapegoat Ideology

Posted on October 29, 2009 by Francois Lachance

Nicola Graimes begins The Greatest Ever Vegetarian Cookbook with an introduction that ranges through history and geography to enumerate the healing properties of food. Throughout history every culture has used food to prevent and treat illness and disease, and promote … Continue reading →

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Sampling

Posted on September 24, 2009 by Francois Lachance

This piece of older news from a chili contest gives some spice to the concept of mash-up and deserves some further savouring. Don Eastep took a sample spoonful from each of the 80 other competitors’ chilis, mixed them up in … Continue reading →

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A Moment Apart

Posted on September 13, 2009 by Francois Lachance

This is an excerpt from a poem not particularly focused on the preparation of a good cup of coffee. But the lines and the gesture they describe are arresting. [Note: the word “steady” has a vocal echo in “steam” that … Continue reading →

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Monument to Ritual via TV Dinners

Posted on September 4, 2009 by Francois Lachance

I hope I am setting this up appropriately for you to enjoy the splendid moment. The narrator in Robert Glück’s “Everyman” anthologized in Men on Men 4 receives from the widow of a neighbour a stack of frozen dinners which … Continue reading →

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Lukewarm Releases Umami

Posted on August 22, 2009 by Francois Lachance

It’s technical and precise but the process is simple to follow. Another point is that the enzymes that break down the ribonucleotides into guanylate work most effectively at a temperature of between 30 and 40ºC, and when subjected to high … Continue reading →

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The Culinary and the Typographic

Posted on August 5, 2009 by Francois Lachance

One of the joys of reading Robert Bringhurst is the analogies he draws between the world of typography and other world practices. Like archery for Zen, it is a guide to life that is provided along with instruction in a … Continue reading →

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Cooking for the Barbarians

Posted on July 1, 2009 by Francois Lachance

J.M. Coetzee Nobel Prize Lecture But now, reflecting further, there begins to creep into his breast a touch of fellow-feeling for his imitators. For it seems to him now that there are but a handful of stories in the world; … Continue reading →

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Last of the Lost

Posted on June 25, 2009 by Francois Lachance

Jean-Anthelme Brillat-Savarin quotes extensively from Doctor Richerand’s New Elements of Physiology on the order in which the senses shut down upon the approach of death. Memory is extinguished next. The dying man, who in his delirium could still recognize those … Continue reading →

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