On Food & Culture
I made this Mexican candy, mazapán, which was shown as an art object, and eaten, at the collaborative art exhibit held February, 2010 in Houston, Texas, “The Candy Shop.” A cousin of marzipan (made with almonds and sugar) which originates in Asia and/or the Middle …
Because it’s difficult to put into words, I’ve waited two days to write about my experience seeing a film (not digital video) by Alexandra Cuesta. “Piensa en MÔ runs for 15 minutes and 6 seconds, and it is shot mainly from inside buses but also …
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 …