Posts Tagged ‘cooking’
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 »
January 25, 2016 | by Dan Piepenbring
- Today in translating bugs: The Irish writer Lafcadio Hearn’s Insect Literature (1921), newly reissued, reminds that certain literary tropes are far from universal: “Yoko Tawada recently remarked that one of the difficulties she faced when translating The Metamorphosis into Japanese was that the associations Japanese people had with insects—even presumably giant beetles—were different from those of Europeans … In Japan, Buddhism teaches that a person might be reincarnated as any kind of animal or insect, creating a strong sense of continuity between the human and insect realms. That butterfly flapping above your head may contain the soul of a deceased lover … Humans (in the West at least) had, [Hearn] argued, become numb to the magic and horror implicit in the daily lives of insects.”
- Want to support the work of young artists without pumping capital into the infernal machine that is Big Finance? Invest in Sarah Meyohas, whose first solo show is up now: “Meyohas, who studied finance at Wharton and recently received an M.F.A. from Yale, is known for creating a cryptocurrency called BitchCoin. Here, she cheerfully explains to visitors that she is using her laptop to buy and sell stocks on the New York Stock Exchange. Every day she selects a company for which little or no trading is happening, and with her own money she buys stock in that company, which drives up its price. This precipitates a sell-off, at which point she may or may not buy more stocks. After cashing out, she takes a black marker and draws a line on one of the canvases, loosely tracing the stock’s price line during the time she invested in it.”
- Tim Parks does a close reading of Primo Levi in translation, looking at what changes in his prose and why: “The fact is that much space is required to say anything even halfway serious about a translation. For example, the three volumes of Levi’s Complete Works include fourteen books and involved ten translators … While Levi liked to describe himself as a writer with a determinedly plain style, the truth is rather different. Often a direct, speaking voice shifts between the colloquial and the literary, the ironically highfalutin and the grittily scientific. It’s true that there are rarely serious problems of comprehension, but the exact nature of the register, which is to say the manner in which the author addresses us, the relationship into which he draws us, is a complex and highly mobile animal. It is here that the translator is put to the test.”
- In Medieval Graffiti, the historian and archaeologist Matthew Champion studies the long history of defacing English churches and the thin line between desecration and devotion: “Rarely were these marks and messages removed or written over by other parish members, showing a sign of respect and acceptance. Curiously, many of the graffiti traces discovered by Champion relate to curses, magic, and more pagan practices than are often connected with Christianity … It wasn’t outside the realm of belief that a symbolic carving in this sacred space had transformative power.”
- Diana Kennedy is a ninety-two-year-old writer living in Mexico City. She’s also, as it happens, embroiled in a fierce debate about Mexican food writing: “Kennedy is far more than just a writer of cook books. ‘All anthropologists and botanists, they ought to learn to cook,’ she has said, ‘or they will miss the whole point of how culture and plants and food come together’ … There’s probably no better contemporary book that illustrates the food/non-food question than Diana Kennedy’s Oaxaca al Gusto: An Infinite Gastronomy. The book is exotic less for its unlikely ingredients, although there are plenty of them, than for its variety: throughout the province of Oaxaca, there are thousands of valley-specific dishes.”
December 17, 2015 | by Sadie Stein
When my grandmother was alive, she would make rum balls every Christmas. Hers were the standard heavyweight confection: Nilla wafer crumbs and pulverized nuts, mixed with cocoa and bound with corn syrup and raw rum, then rolled into truffle-like spheres. They arrived as leaden bundles wrapped in foil, and they were always a cause for celebration, heralding as they did the holiday season, and evoking her other Christmas traditions—the jolly Santa drawn in glass wax on the bay window and the collection of little elf figurines at the center of the table.
But it must be said: they never tasted very good. Read More »
November 16, 2015 | by Craig Arnold
Craig Arnold’s “For a Cook” appeared in our Winter 1997 issue. Arnold, born on this day in 1967, published only two collections of poems before his presumed death in 2009, when he went missing while hiking alone on a volcanic island in Japan. —D. P. Read More »
September 21, 2015 | by Sadie Stein
Life is an onion—you peel it year by year and sometimes cry. ―Carl Sandburg
Here’s a practical writing tip: if you’re stuck, write “Once upon a time.” Go on, try it—I think you’ll find that even the action is soothing. It’s not just that now you have something on the page, although you do. The words themselves are calming.
Where did I encounter this piece of advice? I don’t want to rob anyone of credit, but misattribution would be bad, too. I think it was in the cookbook The Splendid Table’s How to Eat Supper, but I can’t swear to it. Anyway, in this book, one of the authors relates a time-honored tip passed down from her grandmother: if you don’t know what to make for dinner, just cut up an onion and put it on to cook. The action, the aroma, the fact that an onion is the basis for so many dishes—these factors will conspire to prompt a plan. And if nothing else, you’ll enjoy the savory smell of industry. Read More »
August 27, 2015 | by Sadie Stein
Because my neighbors were out of town, I had been offered the gift of their weekly fruit and vegetable share from Community Share Agriculture. And because they are a family of four, when I came home from the nearby church where the produce is distributed, it was with bags heavy laden with corn, summer squash, celery, peppers, and stone fruits. It was more than I could eat.
The soft little sugarplums were especially ripe—several had burst in one of my totes on the way home—and clearly needed to be dealt with quickly. In that moment, I realized that I had no idea whether one can refrigerate a ripe plum. I knew, of course, that it had to ripen at room temperature—but what about afterward? Did it go horrible and mealy, like a tomato? Or was it stable and delicious, like a grape? It wasn’t that I’d grown up without fruit—in season, there was always a large bowl in the kitchen. But we ate them all so greedily and quickly that the refrigeration issue (at least in my memory) never came up. Read More »