October 08, 2004

A World of Good Eating Serendipity always surprises me. I guess that's part of the magic of it all. Yesterday I received a missing issue of Gastronomica. I could go on about this quarterly journal published by UC Berkeley and the range of fascinating, vast and well-written and documented pieces in each issue. Suffice it to say that if you hold more than a passing interest in food you owe it to yourself to get a subscription. It makes other food publications, excluding Saveur and The Art of Eating look rookie. (Sorry, watching the Red Sox playoffs in tandem to this effort.) Well, there in the author bio of Ann L. Bower, an associate professor of English at Ohio State University/ Marion was a listing of a book she had edited, Recipes for Reading Community Cookbooks Stories, Histories, (1997). Well, really! Now I'm not even thinking that I was the first to write about the cultural and social significance of this genre of cookbooks but I felt, well, ok, a bit smug and oddly validated. Back to the book find of the moment...from the publisher's site info in a short summary it states that it the scholarly book is arranged into three sections: Part One provides a historical overview of community cookbooks, a discussion of their narrative strategies, and insights into the linguistic peculiarities of recipes. Part Two contains essays about particular cookbooks and their relationship to specific cultural groups. Examined here are Methodist, Mormon, and Canadian recipe collections and a recent cookbook from the...
Fertile Fruit Buy the pomegranate when it laughs — its laughter reveals the secret of its seeds. The garden answers the laughing pomegranate with bloom; In companionship with the friends of God you will bloom as they do. --Rumi Rich garnet-colored pomegranate juice is seductive. Some might even say it’s not worth the trouble due to the work involved breaking through the leathery skin and then tearing through the bitter membrane to find your reward—pockets of seeds containing juice. With patience and effort reward is close. But we are as a culture don’t have a lot of experience with this particular fruit so maybe this is why most pomegranates wind up as decorative accents in wreaths and holiday centerpieces. Today, with freshly bottled pomegranate juices readily available we can easily endeavor to experiment with the cooking of Armenia, Georgia, Morocco and Iran where the practice of pairing meat and fruit in a meal is common. The tree and it’s fruit is Native to Iran and popular throughout the Middle East and as far as Northern India. Since ancient times it has been widely cultivated in the drier parts of Southeast Asia, Malaya, the East Indies and tropical Africa. Spanish settlers introduced the tree into California in 1769. Up until recently it has been grown in the U.S. primarily for the Latin population particularly for chiles en nogada, a stuffed poblano chiles with walnut sauce that is served on September 16th to commemorate Mexican independence from Spain. The pomegranate seeds are used to...


what happens to the hole when the donut is gone?

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