On Food & Culture
Tonight’s dinner was winter stuff. Roasted acorn squash, scooped out the sweet buttery center and combined it with not sweet southern corn bread, dried cranberries, sauteed onion/celery and a bit of cranberry juice. Quinoa with aromatic herbs atop leaf lettuce drizzled with a cranberry/black currant …
Why We Are Truly a Nation by William Matthews Because we rage inside the old boundaries, like a young girl leaving the Church, scared of her parents. Because we all dream of saving the shaggy, dung-caked buffalo, shielding the herd with our bodies. Because grief …
During my school days at the CIA we had an all too brief discussion about what is Tex-Mex cuisine. My view is to start with the peoples who were first settlers in the region that is generally recognized as the font of Tex-Mex cuisine: central, …
Made this for lunch today: Rajas Poblanas, a recipe from Chef Iliana De La Vega of the CIA. Poblano peppers are roasted then deveined, seeded and peeled. White onion slices are lightly sauteed in just a hint of Canola oil. Then both peppers and onions …
I’m taken aback by how clearly Robert Louis Stevenson describes the art process, be it a book, film, video, casserole, sculpture or other: To Any Reader As from the house your mother sees You playing round the garden trees So you may see, if you …
The Edible Metaphor is the title of a lecture given by Peter Kubelka at the Berlin Talent Campus. An avant-garde filmmaker, Peter Kubelka explores the relationship between food and film. According to Kubelka, “…everybody who makes films should also cook. Cooking is performing art, and …
In his paper, “Embodied Photography and Touring Food,” Sung-Yueh Perng makes the connection between taking digital pictures of food during a trip and then being able to taste that food again afterwards by viewing the pictures taken. He associates embodiment with visuality. “With the affordances …
This morning I made this new recipe for Dulce de Leche Quemada. I used pecans because they are native to Texas and Northern Mexico so it makes the caramelized milk and sugar candy more Tejano. I think this is the recipe that I will use …
this was last night’s dinner. Roasted poblano peppers and onions gave a robust twang to the sauteed cube steak that I finished with a sauce made from deglazing and buerre monté. I threw in the green beans to soften the overall taste.
Here’s the link to the art exhibit in which food, candy in particular, is not just served at the exhibit but is actually the art. “The Candy Shop” features three visual artists and myself as chef exploring issues surrounding the manufacture, commercialization, advertising and transporting …