People keep giving me books but I like the ones I get myself
My friend Glen Fitch decided I needed to read Master and Margarita so he ordered it for me and I regret that because it's a nice hardcover edition and it couldn't have been cheap but...I didn't last fifteen pages. I am allergic to stories where the Devil shows up to caper around and claim that whoever the author doesn't like is in cahoots with him. And I just didn't like it as a block of stuff to read. Not much of an Ambrose Bierce fan either, which it reminds me of. When it comes to satire, I kind of like stuff more on the line of The Good Soldier Schweik (or Švejk) or Iceland's Bell (as difficult as that can be to read: it's pretty grim).
What I bought myself is an immense tome, part cookbook and part social, ecological, and economic history: A Mediterranean Feast by Clifford A. Wright. I love it. I'm on the second pass. The first pass I read the parts I thought would be most interesting first--it's really immense and I was a bit daunted--and when I had read all of the book in that piecemeal way I started again at the beginning. You can probably tell I love it. I got it at the used bookstore for $7.50! That's downright amazing. I already had what I think is a fix-up of notes he took while researching the book (though I don't know this for sure), Mediterranean Vegetables. That one is in encyclopedic form and it drives me crazy because it is so raw and unedited and full of errors I can catch (the pointless little errors that arise when you're doing a large work very fast) but it's also magnificent and lots of fun to reread and I do reread it frequently. The bad editing made me worry about A Mediterranean Feast but I've only found a couple of that kind of errors in it so it's more relaxing to read. His main premise is that historically the Mediterranean was anything but a feast, and it's the poverty of the land and people that drove history in such a way that it seems to be the center of a lush life now.
It's interesting how shallow the Mediterranean food tradition is. I've already wondered foir a long time what the food was like there before tomatoes--it seems it was completely, utterly different. I would have thought that tomatoes would have pushed out other fruits in traditional sauces and it seems like that is not the case. People weren't eating the same sauces with plums or something in the tomato position. And while durum wheat and dry pasta has been known in the Mediterranean for centuries, it wasn't such a popular thing in Italy and elsewhere until the nineteenth century.And so on.
He looks at the cooking history of Spain, Italy, Egypt, Turkey, and Tunisia, with peeks at other places--he picks these five because of the documentation that exists and their importance at various times in the history. He includes a little information about classical Greece and Rome, but there's not as much information that far bacl and the story really gets cooking in the thirteenth century an on. The sixteenth century is a big focus. The book is arranged according to topics, and each region is visited in each topic, and their interrelationships are heavily explored too.
I heartily recommend the book, and now I have a hunger for similar books about other places. The food I've been most interested in these days is Central/Eastern European and Western/Central Asia, and I enjoyed reading Please to the Table, about Russian cooking, but it's not anything like as deep or scholarly as A Mediterranean Feast. Any suggestions? Mostly for things I can get from the library...
On another front: I bought my membership to FOGCon. There is a story behind this I'll tell later.
Still another front: Zluta Zluta Zluta all the time. If it was up to her, we'd be walking ten miles a day. She is almost a year old and has become markedly mellower but she's still excitable and high energy and she demands something every forty-five minutes to an hour and a half.
Oh, and I'm like a day or two away from having the semi-final draft of The Drummer Boy ready for beta readers. If you were thinking of being one of them, contact me. I'm actually finishing off another few of my bagatelles also, so that I have something to do when I have to stop and think about the main project.
I have more evidence that Affordable Care is an imperfect system and we really need single payer, but I'll give that its own post.
What I bought myself is an immense tome, part cookbook and part social, ecological, and economic history: A Mediterranean Feast by Clifford A. Wright. I love it. I'm on the second pass. The first pass I read the parts I thought would be most interesting first--it's really immense and I was a bit daunted--and when I had read all of the book in that piecemeal way I started again at the beginning. You can probably tell I love it. I got it at the used bookstore for $7.50! That's downright amazing. I already had what I think is a fix-up of notes he took while researching the book (though I don't know this for sure), Mediterranean Vegetables. That one is in encyclopedic form and it drives me crazy because it is so raw and unedited and full of errors I can catch (the pointless little errors that arise when you're doing a large work very fast) but it's also magnificent and lots of fun to reread and I do reread it frequently. The bad editing made me worry about A Mediterranean Feast but I've only found a couple of that kind of errors in it so it's more relaxing to read. His main premise is that historically the Mediterranean was anything but a feast, and it's the poverty of the land and people that drove history in such a way that it seems to be the center of a lush life now.
It's interesting how shallow the Mediterranean food tradition is. I've already wondered foir a long time what the food was like there before tomatoes--it seems it was completely, utterly different. I would have thought that tomatoes would have pushed out other fruits in traditional sauces and it seems like that is not the case. People weren't eating the same sauces with plums or something in the tomato position. And while durum wheat and dry pasta has been known in the Mediterranean for centuries, it wasn't such a popular thing in Italy and elsewhere until the nineteenth century.And so on.
He looks at the cooking history of Spain, Italy, Egypt, Turkey, and Tunisia, with peeks at other places--he picks these five because of the documentation that exists and their importance at various times in the history. He includes a little information about classical Greece and Rome, but there's not as much information that far bacl and the story really gets cooking in the thirteenth century an on. The sixteenth century is a big focus. The book is arranged according to topics, and each region is visited in each topic, and their interrelationships are heavily explored too.
I heartily recommend the book, and now I have a hunger for similar books about other places. The food I've been most interested in these days is Central/Eastern European and Western/Central Asia, and I enjoyed reading Please to the Table, about Russian cooking, but it's not anything like as deep or scholarly as A Mediterranean Feast. Any suggestions? Mostly for things I can get from the library...
On another front: I bought my membership to FOGCon. There is a story behind this I'll tell later.
Still another front: Zluta Zluta Zluta all the time. If it was up to her, we'd be walking ten miles a day. She is almost a year old and has become markedly mellower but she's still excitable and high energy and she demands something every forty-five minutes to an hour and a half.
Oh, and I'm like a day or two away from having the semi-final draft of The Drummer Boy ready for beta readers. If you were thinking of being one of them, contact me. I'm actually finishing off another few of my bagatelles also, so that I have something to do when I have to stop and think about the main project.
I have more evidence that Affordable Care is an imperfect system and we really need single payer, but I'll give that its own post.