instagram pinterest linkedin facebook twitter goodreads facebook circle twitter circle linkedin circle instagram circle goodreads circle pinterest circle

Quite the World, Isn't It?

It's not all about history around here

In recent days two old friends have revamped a website and kick-started a blog as they look ahead to the publication of books. Both books are about food -- cookbooks, yes, but also about how we use foodalign="left"> to engage with the world, and with others. And I have to admit, if I wasn't so deep into these history projects, I'd love to write a book along those lines.

But I'd fail. I can cook, and reasonably well, but for me cooking is a diversion, a chance to get creative in another venue. And never under-estimate the therapeutic value of a cold beer, a sharp knife and a bunch of veggies that need chopping. But writing about cooking just isn't something that comes naturally to me.

It does, though, for my friends Robin Mather and Domenica Marchetti. Robin's first book, The Garden of Unearthly Delights: Bioengineering and the Future of Food, was way ahead of the Michael Pollan/food integrity folks when it came out in 1995. Her upcoming book is The Feast Nearby: How I lost my job, buried a marriage and found my way by keeping chickens, foraging, preserving, bartering and eating locally (all on forty dollars a week), which I've had the pleasure of watching her conceive and execute from afar, and can't wait to read when it's out in May (the subtitle pretty much covers it all). Her blog is here.align="right">

And I'm also anxiously awaiting Domenica's new book, The Glorious Pasta of Italy, also due out next year, and am keeping up with her blog in the interim. I have both of her earlier works - The Glorious Soups and Stews of Italy and Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style - on the "heavy use" shelves near the kitchen. But a warning: Don't try making the risotto without checking with your cardiologist first (who knew arborio rice could absorb that much cheese?).

Both are updating their blogs with essays and recipes, and both are natural and engaging writers. So jog on over to see what they're up to, and what they're cooking, and find some news ways of engaging the world through your own kitchen. As for me, I'm diving back into 1920s Detroit...
 Read More 
1 Comments
Post a comment