I just finished a book I had been meaning to read for a long time: Richard Wrangham’s Catching Fire: How Cooking Made Us Human. For anyone involved in studying food, this catchy title is irresistible. Cooking made us human? That validates our entire field of interest! This is particularly attractive because the preoccupation with food, even at a professional, scholarly level, is often considered at best to be a nice hobby, at worst a vain, superficial interest for a frivolous topic. As if the study of food was limited to the private appreciation of decadent luxuries such as white truffle or expensive wines. As if the study of food was not dealing with an absolute essential, with something that structures our entire lives from social relationships and physical surroundings to our time. Continue reading →
Mary Frances Kennedy Fisher (1908-1992) was one of the first great food writers of the 20th century. She wrote essays, memoir and travel pieces of her life in the USA and France, where she spent several years. Interestingly, though, she did not think of herself as a “food writer”. In the foreword to The Gastronomical Me (1943), she explained: “When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it.”
When I read this line in one of my Food Studies Master’s classes, a door opened for me. Food in itself is wonderful, but what drew me to working in bars and restaurants as a teenager and all through my twenties was the human theatre that played out there every night, celebration, romance, heartbreak, redemption, business. There had been books and scholarly articles examining and affirming my impression, but here for the first time was someone who celebrated it through words, which are after all my other great passion. And I realised I had found my corner in the food world, my tribe.
Julia Child (1912-2004) was an American chef, author and TV personality. Actually, her first career was in the Secret Service, which is pretty cool. She met her husband in the Service, who became a diplomat and was posted to Paris. That’s where Julia decided to learn cooking. She began also to teach cooking and eventually published her debut cookbook Mastering the Art of French Cooking, which is famous for making complex French dishes accessible. Her personal style helped matters greatly: she is hilarious and did not take herself too seriously, not even on TV.
Tucked away on a hill in a residential neighbourhood with winding narrow streets, I only found it because I was lost, but it’s worth the hike. A few bookshelves, a table, a counter and a big, inviting couch – it doesn’t take a lot of fancy trimmings to open a bookstore. The books themselves lend a merry atmosphere with their colourful spines on the white shelves. A few potted plants and someone friendly to help the customers with their queries about books for school, for beach-reading or to satisfy their book cravings, and you’re away.
No.3 – Chapters on Parnell Street. A goldmine for hardcover books, and Ireland’s largest independent bookstore.
I used to think of Chapters as a sort of bargain bookstore. The prices are shown on the front of the books with large, red-and-white stickers, and often they are “special prices” and actual bargains. This makes a big difference on hardcover books. I have no great ambition to own my fiction in hardcover, in fact, I prefer paperbacks, as they are lightweight and fit better into my handbags. But food and cookery books often come only in hardcover, and Chapters was instrumental in helping me build up my collection of recipe and reference books on food and wine. For the same reason, anybody interested in coffee table books on Art and Architecture should not miss visiting this store. Continue reading →
This is a quick and easy bread. There is no kneading or proofing (rising) time involved – just measuring and gently stirring the ingredients together. With baking time, it takes an hour and a quarter (depending how fast you are in measuring!). Even the implements are straightforward: three bowls, a whisk, a measuring spoon and a stirring spoon. Continue reading →