Raisin is a part of a small co-op group that occassionally reads a book and does activities related to it. Our most recent read was The Perfect Hamburger and Other Stories by Alexander McCall-Smith. Alexander McCall-Smith has always been a favorite author of mine. This particular collection of middle-grade stories are all related to food, and kids are somehow the heros. Continue Reading
Consider the Fork by Bee Wilson
Consider the Fork: A History of How We Cook and Eat by Bee Wilson (to be published October 2012 by Basic Books) captures not just culinary history but cultural history, describing the foods eaten throughout history based on the tools available to prepare them. Continue Reading
The Kitchen as a Laboratory: Reflections on the Science of Food and Cooking (essays)
Although I am an amateur home cook that struggles to enjoy the daily “what’s for dinner?” question and I also am far from a scientific thinker, I still enjoyed reading some essays about the scientific aspects of the cooking process. The Kitchen as a Laboratory: Reflections on the Science of Food and Cooking (to be published January 2012 by Columbia University Press) is a collection of essays edited by Cesar Vega, Job Ubbink, and Erik van der Linden. As with other anthologies, I found some essays worked for me and others did not. I skipped about five of the 33 essays, but of the others many were particularly memorable.Continue Reading
Season to Taste by Molly Birnbaum
Just months before Molly Birnbaum was to enter the Culinary Institute of America to fulfill her dream to become a chef, she met with a violent accident. Although she escaped with her life, in addition to other physical wounds she had lost her sense of smell. Season to Taste: How I Lost My Sense of Smell and Found My Way (Ecco, July 2011) is Molly’s story of finding her place in the kitchen again. But Season to Taste is far more than a personal memoir: it’s also a journalistic study of what smell means to flavor, cooking, and daily life. Continue Reading
