Posts Tagged ‘cookbooks’
May 3, 2016 | by Sadie Stein
Lee Bailey’s books are some of my favorite comfort reads. Bailey, a designer and eighties-era entertaining doyen described in the intro to one book as “a model of style, taste, and invention,” was a famous host with the smart set, and in books like Lee Bailey’s City Food and Lee Bailey’s Country Weekends, he provides a glossy, heavily-styled time capsule of a certain moment in sophistication.
Bailey was famed in his day as a host with the most, both in his sleek Manhattan duplex and in the Hamptons country house where he often entertained such guests as Liz Smith and Helen Gurley Brown. “I think I learned almost everything I know about having people to dinner from Lee Bailey,” Nora Ephron wrote in 2000. She identified Bailey’s secret as something she termed the Rule of Four: Read More »
March 7, 2016 | by Sadie Stein
February 18, 2016 | by Sadie Stein
- Lyricist Sameer Anjaan has entered The Guinness Book of World Records—they had to make a new category—for writing the greatest number of Bollywood songs, ever. By the numbers: 3,524 songs, 650 films, 33 years. Writes his biographer, “Sameer was a hit both with the fans and the singers because he wrote songs that did not require dictionary to understand. He wrote in the language of the common people.” Listen to his top twenty-five songs here.
- In other lyrical news: Finnish composer Kaija Saariaho’s L’Amour de loin will premiere at the Metropolitan Opera as part of its 2016–2017 season—the first opera by a woman the company has mounted since 1903.
- Female spies in seventeenth-century Northern Europe had all sorts of ingenious means of transporting information, writes historian Nadine Ackerman, author of “Female Spies or ‘she-Intelligencers’: Towards a Gendered History of Seventeenth-Century Espionage.” The women—who ranged from poets to bakers, aristocrats to peasants—were generally considered unsuspicious, even in times of war, and if caught did not face the capital punishment of their male counterparts. In a pair videos, the author re-creates several of their espionage methods: using artichokes and hollow eggs.
- In many ways, we are less intrigued by The Vatican Cookbook revealing the Holy Father’s love of pizza than by the fact that such information is “as told by members of the Pontifical Swiss Guard.” It seems like breaking some kind of seal, or at least NDA, but no! In fact! “Polish nuns do the majority of cooking at the Vatican, but the Swiss Guard chefs do step in to make food on formal occasions or to fulfill a special request. Though a guard cooking is a rarity, these men know more about the Pope’s eating habits than anyone else, since they are no more than a few steps from him at all times.”
- “What does it mean to shift overnight from a society in which people walk down the street looking around to one in which people walk down the street looking at machines?” asks Jacob Weisberg in The New York Review of Books. Writing about four new books that plumb different aspects of our dependence on—ambivalent relationship to—technology, he finds that most raise more questions than they answer—we’re still living the answer in real time.
February 3, 2016 | by Sadie Stein
Thinking about travel books reminded me of a great piece written for this site by Kim Beeman a few years ago. As she explained at the time, the cult figure George Leonard Herter “ran a sporting-goods store in Waseca, Minnesota, by day and self-published bizarre cookbooks, travel guides, and hunting books by night.” Read More »
February 2, 2016 | by Sadie Stein
I’m changing. I have the right, don’t I? People are changing all the time. I have to think about my future. What’s it to you? —The Room
Lisa’s right: you’re never too old to change. When I think that, a year ago, I had never heard the term armchair cookbook … and now I use it at least once a week! What a drab, colorless existence I’d led!
Armchair cookbook: the words are delightfully contradictory, with their warring suggestions of action and relaxation, that cozy mix of nouns. I first encountered the term in reference to The Barbara Pym Cookbook. It seems clear that the term is an Anglicism, more in use north of the border than in the U.S. But it doesn’t refer merely to those books—like the Pym, from which I have never cooked—that combine recipes with straight reading material. At any rate, I use it rather more liberally. Read More »
October 28, 2015 | by Dan Piepenbring
- Jonathan Franzen investigates the necessary and sufficient features of that classic, oft-maligned form, The New Yorker story: “What made a story New Yorker was its carefully wrought, many-comma’d prose; its long passages of physical description, the precision and the sobriety of which created a kind of negative emotional space, a suggestion of feeling without the naming of it; its well-educated white characters, who could be found experiencing the melancholies of affluence, the doldrums of suburban marriage, or the thrill or the desolation of adultery; and, above all, its signature style of ending, which was either elegantly oblique or frustratingly coy, depending on your taste.” In Cheever’s well-wrought “The Country Husband,” we see “a reminder of why ‘the New Yorker story’ became so dominant. In a country recovering from one war and entering others, living under a nuclear shadow, awaiting large-scale social upheavals, no scream could do justice to the American middle-class predicament. Only understatement could.”
- For ammunition in your war against writer’s block, look to the past—Wycliff Aber Hill’s Ten Million Photoplay Plots, from 1919, offers a superabundance of narrative solutions for whatever ails you. (Okay, it only lists thirty-seven “basic dramatic situations,” which is a far cry from ten million, but use your imagination.) Among such mainstays as “fatal indiscretion” and “adultry [sic] with murder”—those are apparently different—you’ll find deep cuts like “struggle against God” and “involuntary criminal love,” which contains fecund sub-possibilities: “discovery that one has married his own mother … having through the villainous instigation of a third person taken a sister for wife … discovery that one is about to violate, unknowingly, a daughter.” On second thought, just give up—writing is silly, anyway.
- Today in spooky media: Long-Delayed Echoes (LDEs) have plagued radio since their discovery in 1927, and scientists can’t really explain them. They could be signals reflected from outer space; signals reflected terrestrially; or, most plausibly, signs of alien life. “In 1960 Ronald Bracewell proposed in Ronald Bracewell proposed in Nature that if we were to be contacted by an autonomous artificially intelligent alien probe, the messages we received would most likely sound like the echoes … the reflection of our own radio signals back to us being a highly energy efficient mode of establishing contact.”
- For years, American writers have toiled in obscurity, with precious few monuments, commemorative plaques, or wax likenesses devoted to their memory. Well, friend, no more: Chicago is soon to open the first-ever American Writers Museum, where, god willing, the fraught history of our art-form, like so many before it, will be boiled down into propaganda and shoveled merrily down the throats of our youth. And if you’re worried that a museum about words will look too much like a library—perish the thought—allow me to allay your fears: “The museum will focus on using new media and technology in exhibitions, not only to differentiate it from a library, but also to engage in contemporary forms of writing from social media to digital journalism.” That is, not much writing will be featured at the American Writers Museum.
- Fact: “an unprecedented six cooking-related books by black women will have been published by the end of this month.” If six doesn’t sound like many to you, remember that the tradition is rooted in memorization, not record: “Plenty of my African American friends marvel over their family elders’ ability to cook from memory, processes so rote that mistakes are rare. But history is never so simple. Memorizing recipes or cooking without them has its roots in slavery: The need for cooking aptitude predated the existence of legal literacy for enslaved kitchen workers—let alone the existence of cookbooks by free black authors … cookbooks by black authors have steadily trickled to market in far fewer numbers than titles by white authors.”