foody intellectual activity... and I'm meant to have lunch soon!
Ruth Reichl Gourmet Magazine
Watch What You Eat
Podcast here (check for the 6th of March, 2007).
Why look at food? Because its constantly changing appearance tells us a great deal about ourselves and our society. The lecture will examine the subject of food from many directions, exploring the way it has looked at different times in history and in different places in the contemporary world. The talk will consider markets, the table, and media of all sorts. Reichl, former restaurant critic for the New York Times, is currently editor in chief of Gourmet magazine. She has written several “culinary memoirs” including Tender at the Bone: Growing Up at the Table (1999); Comfort Me with Apples: More Adventures at the Table (2001); and most recently, Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005). Before turning to writing she was a chef and coowner of the Swallow Restaurant in Berkeley, California.
Simpler food please. But, as Reichl shows, it is a cyclical thing that speeds up when you come towards our present. Nevertheless, it is nice to know what it is you're encountering on a plate. And while it is easy to slam fois gras (for those that don't know: this is something derived from the liver of an overfed duck), this is largely because it doesn't affect most people. I mean, yes, it is atrocious that they maltreat such a majority of the ducks fed on gavage (according to French law), but would simpler eating solve this? It's a big "if..."
Respect what you eat, and respect yourself through your food. Eat slower, eat simpler.
~Niveau
* Watch the video podcast if you can, the slides are worth a look. Otherwise just grab the audio podcast by subscribing to the feed here.
Watch What You Eat
Podcast here (check for the 6th of March, 2007).
Why look at food? Because its constantly changing appearance tells us a great deal about ourselves and our society. The lecture will examine the subject of food from many directions, exploring the way it has looked at different times in history and in different places in the contemporary world. The talk will consider markets, the table, and media of all sorts. Reichl, former restaurant critic for the New York Times, is currently editor in chief of Gourmet magazine. She has written several “culinary memoirs” including Tender at the Bone: Growing Up at the Table (1999); Comfort Me with Apples: More Adventures at the Table (2001); and most recently, Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005). Before turning to writing she was a chef and coowner of the Swallow Restaurant in Berkeley, California.
Simpler food please. But, as Reichl shows, it is a cyclical thing that speeds up when you come towards our present. Nevertheless, it is nice to know what it is you're encountering on a plate. And while it is easy to slam fois gras (for those that don't know: this is something derived from the liver of an overfed duck), this is largely because it doesn't affect most people. I mean, yes, it is atrocious that they maltreat such a majority of the ducks fed on gavage (according to French law), but would simpler eating solve this? It's a big "if..."
Respect what you eat, and respect yourself through your food. Eat slower, eat simpler.
~Niveau
* Watch the video podcast if you can, the slides are worth a look. Otherwise just grab the audio podcast by subscribing to the feed here.