February 22, 2013
In 1994, Julie Languille lived at the epicenter of the Northridge earthquake, which struck the Los Angeles neighborhood with a magnitude of 6.7. She and her family were without power for two weeks, and the long lines at nearby grocery stores soon began to shrink as food ran out.
“It just became really important to me as part of my feeling of security and good planning for my family to have meals on hand,” Languille says.
The Puget Sound resident, who also runs a dinner planning website, has been canning meals since, and her recipes, ranging from oatmeal and macaroni and cheese to braised chicken and pulled pork, are featured in a cookbook published next month. Two years ago, Languille installed a full-scale food storage unit in her home, filling it with almost 100 jars of basic ingredients like meats and veggies to complex ready-made recipes for baby back ribs and chicken noodle soup. Besides canning and sealing tools, an assortment of jars and enough room in the kitchen, the only other ingredients necessary are water and some heat.
In her cookbook, Languille writes that her bags, jars, and boxes of shelf-stable meals are “insurance against hardship or hunger.” Aside from earthquakes and hurricanes, ready-made meals significantly cut prep time for dinner on a busy weeknight. No washing, cutting, chopping and measuring—that was done weeks or months ago. Jars contain 100 percent of the ingredients necessary (other than water) for any given recipe, which nixes an extra trip to the grocery store for a forgotten item.
When stored in a cool, dry and dark place, dry meals can last for decades. Almost every fruit or vegetable can be dehydrated, a 24-hour process at high temperatures, and freeze-dried meats, which Languille says she buys online, have a long shelf life. But does the flavor of the ingredients hold up?
Languille says the answer is yes. When water is added, powdered eggs transform into fluffy beaten eggs and sour cream powder into dollops of the real stuff. Dehydrated apples, peaches and plums turn into gooey cobbler filling in the oven. Ground beef, once browned in a skillet and pressure-canned in a sterile jar for 75 minutes, becomes hearty chili when deposited into a pot of boiling water.
“The meals that I have on hand are tastier than the commercially prepared dried foods,” says Languille, who doesn’t use any artificial flavoring, coloring or preservatives in her recipes, save for a few packets of oxygen absorbers, which keep food from changing color or growing mold.
Languille replenishes her inventory four times a year, churning out nearly 40 canned jars in one weekend after a Costco-sized shopping trip. Whole meals are stored in quart-size jars and can produce soups and stews for parties of six to eight. Hamburger meat and chicken go in pint-size jars, which hold about a pound of meat and can serve four people
Languille uses a vacuum sealer to suck the air out of pouches filled with food. A dehydrator sucks out moisture from meats and vegetables, reducing their water content so they won’t spoil. A pressure canner preserves low-acid foods like meats, beans and vegetables.
Canning works in two ways. Pressure canning is used to preserve low-acid foods like meats, beans and vegetables. For example, a jar containing a piece of chicken is placed inside a pressure canner, which increases the pressure of the contents, causing steam to push out all of the air trapped inside. Then, the chicken remains stable at room temperature for long periods of time.
Water bath canning is used to preserve high-acid foods like fruits and tomatoes. Food is stored in sterilized jars, topped with warmed lids, and then boiled. This method works well for making jams and fruit butters and preserving spaghetti sauce and salsas
Canned and dry ingredients are packaged together in many of Languille’s recipes. Meat and sauce are cooked and canned together, then tossed into a jar with a sealed bag of pasta sauce and placed in a cupboard. Chicken canned with vegetables can be packaged with noodles to make chicken noodle soup or paired with flour and pie crust ingredients to produce a chicken pot pie.
Read on for the recipe for chicken noodle soup, which Languille says is her favorite, and others, featured in her forthcoming cookbook “Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes.”
Chicken Noodle Soup
Makes 8 servings
For soup mix: In each of 8 quart-size canning jars or retort pouches, add, seal, and then pressure-can for 75 minutes:
• 1 cup chopped lightly browned chicken
• ¾ cup chopped onion
• ¾ cup peeled and chopped carrots
• ¾ cup chopped celery
• 2 tablespoons chicken soup stock
• 1 slice dehydrated lemon
• 2 teaspoons dried thyme
• 1 bay leaf
• Water, to cover and leave 1 inch of headspace in a 1-quart jar, or 2 inches in a retort pouch
For noodle packet: In each of 8 vacuum bags, add and then seal:
• 2 cups egg noodles
In each of 8 Mylar bags, tote bags, or vacuum bags, store:
• 1-quart jar or retort pouch chicken soup mix
• 1 packet noodles
Combine the chicken soup mix and 12 cups of water in a large pot over medium heat. Bring to a simmer and add the noodles. Simmer for about 10 minutes, or until the noodles are tender. Remove the bay leaf and lemon slice, and serve.
Omelet in a Bag
Makes 16 (2 to 3-serving) meals
In each of 16 zip-top quart-size freezer bags, package:
• ¼ cup powdered eggs
• 1 tablespoon finely grated Parmesan cheese
• 1 teaspoon dried chives or thyme
• ¼ teaspoon salt
• 1 pinch pepper
Heat a medium pot of water over medium heat to just simmering. Add ¹⁄₃ cup of water to the bag and squish the bag to combine (or put in a bowl and stir with a fork). Place the bag of omelet mixture into the water and simmer 10 to 15 minutes, until solid and just cooked through. Divide the omelet into portions and serve.
Peanut Butter Cookies
Makes 6 batches (about 3 dozen cookies each)
For cookie mix: In each of 6 vacuum bags, Mylar bags, or jars, add and then seal:
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tablespoon powdered eggs
• 1¼ cups flour
• ¾ teaspoons baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
For peanut butter: In each of 6 vacuum bags or disposable 4-ounce containers, add and then seal:
• ½ cup (4 ounces) peanut butter
For shortening: In each of 6 vacuum bags, add and then seal:
• ½ cup shortening
In a Mylar bag, tote bag, or vacuum bag, store:
• 1 jar or pouch cookie mix
• 1 packet peanut butter
• 1 packet shortening
Preheat the oven to 375°F. In a large bowl, combine the shortening, cookie mix, and 2 tablespoons of water until a stiff dough forms. Roll into small balls about the size of walnuts and flatten with a fork in a crisscross pattern. Place on a baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until lightly brown.
February 11, 2013
Let’s just say Dominic Episcopo has sunk his teeth into the “meat” of Americana. In his Kickstarter project, “Meat America,” the photographer has paired iconic images from Lincoln to Elvis (“Love Me Tender”) with hunks of red-meat art. He spent six years gathering what he describes as uniquely American images for the coffee table book-to-be “manifesto” that hits shelves later this month.
“I was absorbed in this world of meat. When I was at the supermarket or at a restaurant, I thought, ‘What else could that be besides a hot dog?’,” he says. “I go in with drawings into the supermarket—they know me there. Now they run into the back to grab extra steaks for me to look at.”
According to his Kickstarter page, the series “is a state of mind, an eye-opening and artery-closing tour of America’s spirit of entrepreneurship, rebellion and positivity.” A few more examples of things you’ll find in the book: A “Don’t Tred on Meat” flag, a map of the “United Steaks,” and the Liberty Bell.
Food art is no new concept (Arcimboldo comes to mind); whether it’s a fruit sculpture at some swanky gala or an Edible Arrangement sent to a loved one for their birthday, playing with food is a thing Americans like to do. But what makes meat uniquely American? According to a Food and Agricultural Organization report in 2009, Americans consume 279.1 pounds of meat per person each year. Australia is a close second with 259.3, but compare that to places like the United Kingdom (185 pounds/ person), Croatia (85.8 pounds/ person) or even Bangladesh (6.8 pounds/ person) and it’s clear: Americans like meat. And we like a lot of it, but what about a big ole’ steak connects the mind to cowboys rounding up cattle on the range? Episcopo says he’s not sure.
“I’m not quite as obsessed with meat as you might think,” Espiscopo says. “But I do think these images speak to a meat fetish thing that is uniquely American.”
He continues, citing his Kickstarter page: “This exhibition celebrates our collective American appetite of insurmountable odds, limitless aspiration, and immeasurable success. Though, some may just see it just as a bunch of states, presidents and American icons shaped out of animal products, which is also fine with me.”
Episcopo received his BFA in photography from the University of the Arts in Philadelphia and has lived and worked in the city for the last 25 years as a commercial photographer. Most of his “meat” series was produced in his studio inside of his home—a converted 150-year-old abandoned church—he shares with his wife and three-year-old son.
“A sense of humor in photography is hard to pull off and still be taken seriously,” he says. “Weegee’s got that tongue-in-cheekness to it and Penn’s work influenced my straightforward rendering [of the meat].”
To achieve that simple, untouched look for his meat photos he used cookie cutters and a keen eye for the right cut of steak. For the map of the “United Steaks,” he bought a ribeye, made one cut-in, bent one side to create Florida and the rest he shaped with his hands. The lines from the fat of the slab matter.
For the lettering in examples like “Love and Death” based on the famous Philadelphia statue by Robert Indiana, Episcopo uses deli cuts of ham, roast beef, salami and bologna. The settings and surrounding materials all have meaning and play a roll in telling the image’s story, he says. For “Love and Death” he included what he calls a Philadelphia breakfast: A pretzel, some coffee and the cover of the Daily News—all iconic images for the city.
“I can’t just use a cookie cutter to get a shape of Abe Lincoln,” he says. “I wanted it to look like the steak you bought at the supermarket.” Though Episcopo and his family eats only local, organic and grassfed beef, he says there’s a reason he can’t go organic with his images.
“Organic meat is purple,” he says. “I need a big, ruddy robust piece of meat to get the right idea across.”
He tries to maintain political neutrality with his work, but that doesn’t stop the letters from PETA advocates from coming in, he says. But flack for his flank art hasn’t stifled his creative energy around this endeavor.
“I love when I enter an art show and they ask me the medium,” Episcopo says. “How many people get to say meat or steak? Or ‘Meat is my Muse?’”
While we’re on the subject, a few other examples of “meat art” out there:
- Mark Ryden’s “The Meat Show: Paintings about Children, God and USDA Grade A Beef,” will have you gawking at paintings with Colonel Sanders, Abe Lincoln and a big, juicy steak on the same canvas.
- Though Russian artist Dimitri Tsykalov, may not be going for the “Americana” theme with his work, he’s certainly another meat artist worth checking out. Rather than shaping sausages into the state of Texas, his series “Meat Weapons,” evokes a more visceral response featuring full-suited soldiers outfitted in very rare meat-made machine guns and ammo.
- Marije Vogelzang’s “Faked Meat” goes for the meaty look using anything but: Sapicu-wings with dark chocolate, “meat” lollipops, and veggie-made meatballs. The gist: there are a lot of meat substitutes on grocery store shelves.
- A basic search for “meat art” on Pinterest will find you something red and raw to look at (real or not). A personal favorite: This meat-looking mask by artist Bertjan Pot.
- Lest we not forget America’s bacon obsession: This Foulard bacon scarf just may be the perfect Valentine’s Day present for the bacon-loving, love of your life.
January 9, 2013
Dan Koester wants to assure you, there’s nothing to fear. Despite having names such as the Worthy Adversary, Alimony Ale and Nippletop Milk Stout, craft beers aren’t as intimidating as they appear, though just try ordering a Fulton Lonely Blonde without feeling like a crusty, old sailor. But Koester, craft enthusiast and author of The Definitive Guide to Buying Craft Beer: Discover Everything You Need to Know About Buying and Enjoying Craft Beer, says craft beer is for everyone.
“I think the group in general, the people who are enjoying craft beer, is just a very laid-back group,” says Koester, who sports a respectable mustache and hails from the brew-loving land of Wisconsin. During the day, he’s conscientious, Oak Creek Dental Care Dr. Koester, but in his free time, he’s a bit of a Renaissance man, restoring old cars, biking with his family and trying any craft beer he comes across.
After sampling craft beers his son was bringing home while working at a liquor store, Koester began exploring a world previously unknown to him. Now he travels the country, most recently to Oregon, to try as many varieties as possible.
His interest coincides with a national boom in the craft industry. After a serious slump post-Prohibition, large companies were the only survivors, acquiring smaller operations so that by the end of the 1970s, there were only 44 brewing companies in the country, according to the Brewers Association. Koester says homebrewing grew in popularity in response to industry consolidation. Craft breweries blossomed from basements and garages and, as regulations began recognizing the smaller breed of brewers, craft beer gained a foothold in the market. Over at the Atlantic Cities, Richard Florida sifted through the data to figure out why craft brewing seemed to boom in certain states. Interestingly, the state comparison revealed that income played less of a role than education level (the higher the level, the more breweries abound). Florida also found some interesting corollaries:
“…craft brewing is more closely associated with higher levels of happiness and well-being (0.47).”
“Curiously, there was a negative connection between craft breweries and two other unhealthy behaviors or “sins” — smoking (-0.28) and even more so with obesity (-0.54).”
Some states have even begun trying to attract craft brewers as a way to boost local economies. And, in true trendsetting fashion, American craft brewers are now feeding demand in Europe, according to PRI’s The World, who argue that the big shift came two years ago at Munich’s Oktoberfest when a Samuel Adams beer took home gold. The victory in the heart of European beer country was compared to the famous Judgement of Paris in 1976 when two California wines bested the competition in a blind tasting.
There are now 2,126 breweries in the country, according to the Brewers Association, with 2,075 considered craft breweries, meaning they produce 6 million barrels of beer per year or fewer.
Before you get overwhelmed by the choices, Koester offers his expertise on everything from food pairings to essential questions to ask before you buy a drink.
On food pairings:
Spicy Foods: “With spicier food, Mexican food, that sort of thing, I like the Scotch Ales, they go very well with spicy food,” says Koester, singling out Samuel Adams’ version of it in particular.
Best Bets: For a gold medal-winning brew, try Oskar Blues Brewing’s Old Chub Scottish ale, which placed first in its category at the U.S. Beer Championships. The beer is “brewed with bodacious amounts of malted barley and specialty grains, and a dash of beechwood-smoked malt,” creating a flavor profile “of cocoa and coffee, and a kiss of smoke.”
Heavy Foods: ”The more bitter, hoppy beers, which I do like a lot, the IPAs and Imperial IPAs
like a Russian Imperial Stout, go really well with German food. The heavier, meatier foods seem to go well with the bitter, hoppy beers,” says Koester.
Best Bets: The Alchemist Brewery’s Heady Topper, with a promise to put hair on your chest, took the top honors over at Beer Advocate in the Imperial IPA category. And Paste Magazine nominated Great Divide Brewing Company’s Hercules, also a double IPA, for its balanced flavor and hoppy finish.
Sweet and…Sweet: With the glut of holiday cookies upon us, Koester says you can’t go wrong pairing a similarly sweet brew with a sweet treat. “Something like an Abbey Triple or a fruitier beer, a Lambic, with something sweet goes very well,” says Koester.
Best Bets: Developed from a Belgian recipe from the 1300s, the Allagash Brewing Company makes a Coolship Resurgam that the Wall Street Journal calls, “clean and tart with an effervescent strawberry finish.”
On craft beers for wine lovers:
So maybe you remember a little too well the stale, pale flavor of college party beers past though you wish you didn’t. For whatever reason, you’re a wine-only person. To get out of your grape rut, Koester again recommends starting with something like a Lambic, known for a refreshing, bubbly profile with hints of fruit that should appeal to the wine-lover’s palate.
Best Bets: And for another great Lambic from abroad, the New York Times likes Lindemans Cuvée René as an older, aged variety “with wonderful raspberry aromas that combined with a sort of earthiness.” For a sweeter finish, the New York Times suggests, De Troch Apricot Chapeau from Noble Union Trading, saying it had a ”nut flavor almost like Turkish delight.”
On beginner brews:
“A lot of the things that will turn people on or off is how bitter is the beer,” says Koester. “I think that’s a very basic question: Do you like more of a sweet or milder beer?” Because the hoppier brews can be a bit strong for beginners, he says brown and amber ales tend to cut a middle road. “They have some bitterness, some hoppiness, but they’re also a very flavorful malty beer.”
Best Bets: Tröegs Brewing Company’s amber ale, Nugget Nectar, has the highest user-generated score of any amber ale over at Beer Advocate. Available February through March, the brew promises to “take hopheads to nirvana with a heady collection of Nugget, Warrior and Tomahawk hops.” Meanwhile, Red Brick’s version, Laughing Skull, placed first in its category at the 2011 U.S. Beer Championships with its signature zombie logo.
December 18, 2012
This year, I made an extra effort to knock out my Christmas shopping as soon as I could. I enjoy gift exchanges—at least to the extent that it’s a way to show I appreciate the people nearest and dearest to me and that I’m keeping them in my thoughts. Frankly, I’d much rather spend the month of December baking (and sharing the resultant wealth of goodies) and being social. But some years, I’m completely strapped for ideas and find myself—days before Christmas—manically browsing shopping websites or, as a last-ditch effort when sanity has completely escaped me, venture out to the shopping malls in hopes that I’ll find the perfect gift. For those of you finding yourselves in said situation, here are a few last minute gift ideas for the foodie who made it onto your “nice” list this year.
Books: The Village Voice‘s Fork in the Road blog recently pointed out 18 books released in 2012. On that list, I’ll personally vouch for two titles. In Vintage Cakes, author Julie Richardson takes a trove of classic recipes—some dating back to the 1920s—and updates them for the modern American palate. Keeping in mind that the tools and techniques of previous generations are not the same as our own, the amount of sleuthing it took to reconstruct these cakes is amazing. Paired with tips and techniques, historical backgrounds on each of the cakes and fabulous photography, it’s a book that works well in your kitchen and on the coffee table. I need to try her version of Texas Sheet Cake to see how well it stacks up against my grandmother’s.
I’d also heartily recommend giving a gift subscription to Lucky Peach, a cross between a literary journal and food magazine that, wrapped together, makes for a magnificent piece of candy for the eye and the mind. Launched in July 2011, each themed issue pairs photography lush illustrations with fabulous writing in delectable ways. (Contributors have included the likes of Ruth Reichl and Anthony Bourdain.) If you subscribe now, the person you’re giving this to won’t receive their first issue in the mail until February 2013; however, you can also buy the current issue on newsstands so you can have something under the tree.
There are also the old standbys that always make for good gifts. I’m a big fan of The Better Homes and Gardens New Cookbook, which is a great cookbook for someone to learn on and contains recipes that are easy to pull together. One year for Christmas I received a copy of The New Basics, and this book has since become my go-to resource for those occasions when I’m having company over and need to lay my table with something a little more impressive than my everyday cooking.
Music: I’m a big fan of the husband and wife duo that writes Turntable Kitchen, a blog that, in addition to expanding your culinary horizons, cultivates your sonic palate. Kasey writes about food, Matthew tackles music—using the language of food and flavor to describe sounds—and together they find tunes and nibbles that complement each other. What’s more is that these internet-based explorations of new flavors and sounds can be taken into our humble, analog realm by way of the Pairings Box. Each month, you get a bundle of music, recipes, suggested pairings and a few ingredients to play with. Unfortunately, the Pairings Box ships out mid-month, so unless you’re OK giving someone a nice card letting them know what goodies will soon be arriving—or do holiday visiting in January— you’ll need a more immediate option. In this situation, try The Recipe Project, which takes recipes from today’s most famous chefs and turns them into songs. (E.g., Mario Batali’s recipe for spaghetti with sweet tomatoes.) This book/CD package can be found at your local bookseller.
Toys: If you know someone culinary aspirations, encourage them to build up the relationship they have with their kitchen. If they are just starting out, giving the gift of standard pieces of equipment are always great. I was thrilled to get a good set of pots and pans when I was in college. Another year I received a slow cooker and a food processor, and for the single working professional, those pieces of equipment made my life in the kitchen so much easier. In the event that you have the budget to splurge on knives, your budding chef will be eternally grateful. There’s nothing worse than bad cutlery. When I finally came into a set of really good knives, it made a world of difference in how I work in the kitchen.
For the established chef, you can add to their collection of kitchen gadgetry. Personally, I’m not a fan of uni-tasker appliances, but if you know someone who enjoys specific foods, find the toys to let them indulge their interests. I highly recommend browsing America’s Test Kitchen Feed’s gadget reviews for handy tools—and whether or not the latest kitchen toys are really the greatest. While not the most aesthetically pleasing, their review of this heavy-duty steel nutcracker has me contemplating a splurge purchase. When you consider how much less expensive nuts are when bought in the shell, it’s a great gift—especially if you give it with a bag of oh, say, chestnuts to roast over an open fire. For sheer whimsy, check out the Foodigity blog’s online shop where you can find dinosaur-shaped tea infusers, unicorn corn holders and ice cream sandwich body pillows. You need to place orders by Friday, December 21 to ensure delivery by the 24th.
Food: Giving the gift of food itself is always a good idea. I’ve yet to hear complaints from anyone who is well-fed. There are a few ways to work within this idea, perhaps the most obvious tack to take being a food basket, be it one you cobbled together yourself or one you purchased prefab. Or if there are seasonal goodies you like to make, attractively package them and give them as gifts. This year a friend gave me some of her homemade fudge, which she wrapped in cellophane and topped with a felt Christmas ornament she also made herself. The presentation—and the food—were equally delightful.
Another tack to take on this theme is to look to your local food bank. These charitable organizations do what they can to ease hunger in the community, and they rely on monetary and edible donations to continue their mission. Some food banks will also let you donate on behalf of another person—so for someone who would rather see money go to charity than to buying them a gift, this is a great way to go. Contact your local food bank to ask if you can give in this way.
August 20, 2012
When James Joyce sat down and wrote, in Ulysses, “Her griddlecakes done to a goldenbrown hue and Queen Ann’s pudding of delightful creaminess,” he probably did not imagine that decades later, bloggers in the 21st century would be attempting to cook the very foods he described. But in the past few years a proliferation of literary food blogs have crept up all over the internet, claiming the recipes for literature’s most epic delicacies and culinary disasters.
With both real and invented recipes, today’s literary food bloggers attempt to recreate not just a dish, but also the scene surrounding a dish in its greater literary context. The chocolate cake in Roald Dahl’s classic Matilda, for example, is not just an ode to gluttony but also a symbol of the Trunchbull’s demented torture tactics as she forces poor Bruce Bogtrotter to gulp down the cake in its entirety.
Nicole Villenueve, author of the popular Paper and Salt literary food blog, digs deep to find the real recipes of famous authors and literary personalities. “I can occasionally find the recipes that they used themselves,” she says, “whether in their letters or their collections of papers.” Villenueve focuses not only on the dishes in fiction but also on the real life favorites of authors like E.B White and Raymond Chandler. (Most recently she posted the recipe for Robert Penn Warren’s favorite cocktail).
Cara Nicoletti, a blogger, baker and butcher in New York, invents recipes inspired by literary food scenes on Yummy-Books, a blog that relies mostly on literary descriptions. “Most fiction novels don’t have actual recipes in them,” she says, “which is what makes them so creative and fun. My favorite literary food scenes are somewhat vague—like the unspecified red berry pie in Steinbeck’s East of Eden—because they leave me lots of space to interpret and imagine.”
On the other end of the spectrum is Nicole Gulotta, whose blog eatthispoem invites readers to try recipes inspired by basic fruits and seasons. She uses the framework of a poem and develops a recipe that “reflects the essence of the original text in some way.” The recipe follows the sentiment of the text as opposed to a measured formula. “The poem now lives on and off the page,” says Gulotta.
And why do this? What good is it to eat like characters from a novel? For most, it’s the chance to insert oneself into a favorite novel or poem by sharing in the most quotidian of human activities: eating. “Because I connected so deeply with these characters,” says Nicoletti, “eating the food they ate just seemed like a very natural way for me to be closer to them.” Cooking the food dreamed up by a favorite author can make us feel part of the bookwriting process, because, as Villenueve adds, cooking “is a very similar process to writing.”
The process works both ways; on the one hand, eating like a character from a novel invites readers into our favorite books, but it also beckons our favorite characters out into the real world.
No one has brought more attention to this theory than historian and curator Lucy Worsley, who performs the feats (most notably by cooking the same foods) of famous historical figures in an effort to experience what life must have been like in say, the days of Henry VIII. On any given day Worsley can be found buying pounds of pheasants and gulping gallons of saltwater. Lauren Collins, in her profile of Worsley in The New Yorker, describes this phenomenon precisely: “Food and drink are perhaps the most effective of Worsley’s tools for revivifying the past.”
Food scenes stand out to readers in the same way that food-related memories seem to triumph over even the grandest events in real life. Of all the scenes in a book, the most memorable are often the ones with visceral descriptions of food, the kind that leave you either starving or retching. “I remember certain scenes in books based soley on the foods that were eaten in them,” says Nicoletti, “but it goes the other way too. My memories of certain foods are bound up in my memories of reading certain novels, as well.”
If food is the way to a man’s heart, then descriptions of foods might be the way to a reader’s eyes. And cooking those descriptions brings them right to the table. “Food often allows you to step into the story just a little bit more than you otherwise could,” says Villenueve. “You may not have been to Paris, but with Hemingway you can down a few oysters and live vicariously through him.”
What food from literature would you most want to be able to cook for yourself? Let us know and we’ll pass along your requests!