Food Literature from TRE | Page 36 of 46

Simon Says: Daily Food Quote, April 13, 2011

Published by Jonell Galloway + Wednesday, April 13, 2011 Permalink 0

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.–Alice May Brock

Alice May Brock was the inspiration for Arlo Gutherie’s album Alice’s Restaurant. She was a painter, designer and owner of Alice’s Restaurant, formerly known as the Back Room Restaurant in Stockbridge, Massachusetts in the U.S.

Front of cookbook from Alice's Restaurant, Alice May Brock on cover. Photo courtesy of Aquarium Drunkard.

To read more about Alice and her cookbook, click here. To listen to Guthrie’s song Alice’s Restaurant, click here.

Simon Says: Daily Food Quote, April 12, 2011

Published by Jonell Galloway + Tuesday, April 12, 2011 Permalink 0

by Sim ón de Swaan

What you see before you, my friend, is the result of a lifetime of chocolate.–Katherine Hepburn, American actress and winner of four Academy Awards, perhaps best known for the film The African Queen where she played opposite Humphrey Bogart.

Simon Says: Daily Food Quote, April 11, 2011

Published by Jonell Galloway + Monday, April 11, 2011 Permalink 0

by Sim ón de Swaan

I have a total irreverence for anything connected with society except that which makes the roads safer, the beer stronger, the food cheaper, and the old men and old women warmer in the winter and happier in the summer.–Brendan Francis Behan, Irish author (1923-1964) who among other works, wrote the plays The Quare Fellow (1954) and The Hostage (1958)

Don’t miss this fascinating interview with David Downie about his new book “Paris, Paris: Journey into the City of Light”

Published by Jonell Galloway + Friday, April 8, 2011 Permalink 0

by Jonell Galloway

Rambling Epicure correspondent David Downie gave a fascinating interview on Paris (Im)perfect about his new book Paris, Paris: Journey into the City of Light. A must read, that lets you get a peak preview of what’s in the book, if you haven’t already bought it.

See our article of March 31, 2011, regarding dates of book signings, radio talks, etc., and for a list of other books coming out soon.

National Sustainable Development Week in France, Paris AMAPs in Full Swing

Published by Jonell Galloway + Friday, April 8, 2011 Permalink 0

by Eric Burkel

Without actually achieving that holiest of grails, sustainable development, and without going doing the path of ascertaining whether Mother Earth really needs more development, sustainable or otherwise, a world-leading auditing firm outside Paris opened its doors yesterday at lunchtime to host an event to offer up a few solutions that might help its employees reduce their environmental footprint.

Simon Says: Daily Food Quote, April 8, 2011

Published by Jonell Galloway + Friday, April 8, 2011 Permalink 0

by Sim ón de Swaan

And this is good old Boston, The home of the bean and the cod…–John Collins Bossidy

John Collins Bossidy, American poet (1860 – 1928) and Boston Brahmin. Part of a toast given at Holy Cross College alumni dinner in 1910.

Simon Says: Daily Food Quote, April 7, 2011

Published by Jonell Galloway + Thursday, April 7, 2011 Permalink 0

by Sim ón de Swaan

While we’re in the mood —
Cold jelly and custard!
Pease pudding and saveloy!
What next is the question?
Rich gentlemen have it, boys —
In-di-gestion!

Lionel Bart

Lyrics from British musical Oliver!, by Lionel Bart, based on the novel Oliver Twist by Charles Dickens.

Click here to listen.

Simon Says: Daily Food Quote, April 6, 2011

Published by Jonell Galloway + Wednesday, April 6, 2011 Permalink 0

by Sim ón de Swaan

“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”

From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.

A Thought for Food: One Woman’s Journey into the World of Slow Food

Published by Jonell Galloway + Tuesday, April 5, 2011 Permalink 0

by Meeta Khurana Wolff

A Thought for Food – Slow Food

Eating poorly or inadequately in our fast food culture is easy. Overworked and stressed, we rush out to find a quick bite and often find solace in a burger or a hot dog. The temptation of sugar, salt and fat feel good while we are eating it, but it really does little to satisfy us. It is convenient at the time and stills our hunger. Dinner might be a quick microwave meal, frozen pizza ready in minutes in the oven, or even take out. Looking at the long-term effects, it will make our family and us fat, lazy and sick!

Simon Says: Daily Food Quote, April 5, 2011

Published by Jonell Galloway + Tuesday, April 5, 2011 Permalink 0

by Sim ón de Swaan

Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths.–John Egerton, American journalist and authority on Southern Food as well as the history of the American South.