On food and eating
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Patience is the ultimate competitive advantage
open.substack.com
On being slow and consistent
But the food narratives we create when we shop, cook and eat don’t need to be exotic, expensive or rarefied. They shouldn’t be estranged from the humdrum, ugly, familiar mess of everyday life. They don’t even have to taste good. The important thing is giving yourself time to imagine your food, to touch, taste and smell the ingredients, and to
... See moreRuby Tandoh • Eat Up: Food, Appetite and Eating What You Want
Origins of sandwich
back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
But what’s really magical about chicken soup isn’t the nutrient quota or the fact it shifts your snot along: it’s that it is a delicious, precious metaphor for caring, and for nourishing. What feels really good about feeding yourself chicken soup – whether it’s a bone broth simmered for 12 hours or a microwaved bowl of Campbell’s Cream of Chicken –
... See moreRuby Tandoh • Eat Up: Food, Appetite and Eating What You Want
Soup as a metaphor of self care
The whole point of it is that nothing hinges on your baking success or failure. You won’t go hungry if it all goes wrong, because cake was never going to form the backbone of your diet in the first place. And whatever happens, you’ll still get to lick the bowl.
Ruby Tandoh • Eat Up: Food, Appetite and Eating What You Want
Bake anyways. Even if you suck at it.