Posts Tagged ‘food’
May 19, 2016 | by Edward White
Frank Buckland wanted to save—and eat—as many animals as possible.
This is the first entry in Edward White’s The Lives of Others, a monthly series about unusual, largely forgotten figures from history. He has previously written for the Daily on Carl Van Vechten and rugby.
Every now and then, even Charles Darwin was dumbfounded by the mysteries of the natural world. On those occasions, he reached out for enlightenment to a repertory cast of scientific correspondents, one of whom was Francis Trevelyan Buckland, a raffish, tousle-haired star of the natural-history craze that befell Britain in the mid-nineteenth century. The two made for unlikely pen pals: if Darwin was the dour, sincere prophet who transformed humanity’s appreciation of its place in the universe, Buckland was a professional eccentric, as much showman as scientist. Although he did groundbreaking work in pisciculture (the breeding of fish), Buckland was perhaps best known as a lecturer, beguiling huge audiences with his left-field takes on botany, zoology, and human anatomy. As a general rule, the weirder the subject, the more likely Buckland was to have something to say about it: the fighting behavior of newts, the cannibalistic propensities of rats, the best method for killing a boa constrictor, gigantism, walking fish, flea circuses, conjoined twins (he was a good friend of Chang and Eng Bunker, the original Siamese twins), the uses of human hair as manure, and pagan burial rites. Tellingly, it was Buckland to whom Darwin turned to verify a claim that a dog and a lion had successfully bred in rural Russia. Read More »
May 17, 2016 | by Erik Satie
Erik Satie, the composer and pianist, was born on this day 150 years ago. “There are many kinds of eccentric,” Nick Richardson wrote in the London Review of Books last year, “and Satie was most of them.” The musician’s description of his diet, comprising all-white foods, many of them inedible, is often quoted as evidence of this eccentricity. It comes from an even more eccentric whole, Satie’s book Memoirs of an Amnesiac. The relevant passage is reprinted below, with some of his drawings of imaginary buildings and busts, because why not … —D.P.
An artist must organize his life. Here is the exact timetable of my daily activities:
I rise at 7:18; am inspired from 10:23 to 11:47. I lunch at 12:11 and leave the table at 12:14. A healthy ride on horseback round my domain follows from 1:19 P.M. to 2:53 P.M. Another bout of inspiration from 3:12 to 4:07 P.M. From 4:27 to 6:47 P.M. various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, swimming, etc.)
Dinner is served at 7:16 and finished at 7:20 P.M. From 8:09 to 9:59 P.M. symphonic readings (out loud). I go to bed regularly at 10:37 P.M. Once a week, I wake up with a start at 3:19 (Tuesdays).
My only nourishment consists of food that is white: eggs, sugar, grated bones, the fat of dead animals, veal, salt, coconuts, chicken cooked in white water, fruit-mould, rice, turnips, camphorated sausages, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuchsia. I am a hearty eater, but never speak while eating, for fear of strangling. Read More »
April 29, 2016 | by The Paris Review
Attention, shoppers: This is your last chance to get a dual subscription to The Paris Review and Lucky Peach, our favorite food journal. That’s one year of the best in literature and the best in food writing for only $50. The deal ends on April 30, so if you’ve been waiting to subscribe until, say, you’re a little hungrier, you should reconsider. You’re probably hungry enough right now. Subscribe here.
April 28, 2016 | by Lisa Hanawalt
The cartoonist Lisa Hanawalt is preparing to release her new book, Hot Dog Taste Test. Hanawalt’s insouciant, irreverent drawings and stories regularly grace the pages of Lucky Peach, and a number of the book’s longer pieces appeared there first, including her illustrated tour of the New York City street-food scene and the James Beard Award–winning “On the Trail with Wylie,” in which she shadows chef Wylie Dufresne for a day: One dish he prepares contains “the most delicate sea scallops basking in almond oil and a single ravioli made from carrot. I eat the ravioli too fast to see what’s inside, but based on the flavor I would describe it as ‘sex cheese.’ ”
The restaurant critic Jonathan Gold has called Hanawalt “the Matisse of the buffet line, the O’Keeffe of the fish ball and the Vermeer of the pigeon with a hot dog in its beak.” We’re pleased to present excerpts from Hot Dog Taste Test, and we can, from firsthand experience, vouch for her advice about Merlot. —Nicole Rudick Read More »
April 22, 2016 | by Jeffery Gleaves
- Prince died yesterday, at age fifty-seven, at his home, Paisley Park, in Chanhassen, Minnesota. The nation mourns: Minnesota Public Radio has dedicated its waves exclusively to the artist; purple rain adorns next week’s New Yorker cover; San Francisco lit its City Hall with the royal hue; and MTV, which hasn’t played a music video in years, aired nothing but the late musician’s work and the movie Purple Rain yesterday. Said the New York Times of the musician, “His music was a cornucopia of ideas: triumphantly, brilliantly kaleidoscopic.”
- As it turns out, Soviet production novels—that humorless subgenre of yore—followed a pretty basic pattern: “an outsider arrives at a factory or construction site and has to figure out how to solve a morale problem or increase productivity: Ivan Alexandrovich has to supervise the building of a hydroelectric plant or Sofia Alexandrovna has to increase production at the textile mill. They are, along with Elizabethan masques and vice-presidential autobiographies, one of the most arid literary genres ever devised.”
- Any young person working in publishing today ought to know a little about the history of fonts. If you, like me, feel your knowledge is lacking, I offer you a not-so-brief history of roman fonts. “The Carolingian or Caroline minuscule joined forces with antique Roman square capitals at the very beginning of the fifteenth century—a conjunction willed by the great Florentine humanists; their forms first wrought in metal by two German immigrants at Subiaco and Rome, honed by a Frenchman, and consummated at the hands of Griffo of Bologna and Aldus the Venetian. A thousand years after the fall of the Roman Empire, the romans returned and reconquered.”
- Today is the four-hundredth anniversary of Cervantes’s death. Before he wrote Don Quixote, Cervantes was kidnapped by pirates and imprisoned in the Algiers for five years, a life-defining moment that influenced his writing: “I would argue that Cervantes’s explicit interest in the question of madness emerges from the borderline situations he endured as a captive, from the encounter with death that transformed him into a survivor. [It] converts him into a pioneer in the exploration of the psyche three centuries before Freud.”
- You know who else passed away this week four hundred years ago? Shakespeare, that’s who. To celebrate the Bard, NPR spoke with Shakespeare scholars, dramaturges, and Victorian food experts and produced a series of delightful essays on his relation to food. Linguistic and gastronomical insights abound: As Anne Bramley writes, “When Hamlet huffs about the ‘funeral baked meats’ served at his mother’s wedding banquet, he is chastising her for her quick remarriage, implying that she was serving leftovers from his father’s recent funeral. But funeral baked meats were in fact a real food, and they weren’t as macabre as their name implied—though they were cooked in a ‘coffin.’ The same word was used for ‘a coffer to keep dead people or to keep meat in,’ explains Ken Albala, director of food studies at the University of the Pacific.”
April 18, 2016 | by Sadie Stein
I used to like buying cheese. You could say it was one of the small, reliable pleasures of my week. I never bought a great deal—usually just a small piece to eat for lunch with some bread and fruit—but I enjoyed the process of tasting and learning and then bearing home the neatly wrapped little waxed-paper bundle.
The cheese guy was nice, too. Knowledgeable without making a big show of it, authoritative without snobbery, and pleasantly detached. It was this detachment, in a way, that allowed me to enjoy the transaction—he never made a big fuss about my being a regular. I felt slightly invisible, but in the best possible way. It would have been awkward if he’d been flirtatious or overly friendly. And he never made me try more cheeses than I wanted, which I thought was nice. Read More »