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Simon Says: Daily Food Quote, November 26, 2012
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.–Nora Ephron
Academy Award for Best Writing was an American journalist, essayist, playwright, screenwriter, novelist, producer, director, and blogger. She is best known for her romantic comedies and was nominated three times for the Academy Award for Best Writing (Original Screenplay): for Academy Award for Best Writing, Silkwood…, and When Harry Met Sally.
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Simon Says: Daily Food Quote, November 21, 2012
On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.–Thomas Jefferson
Thomas Jefferson was an American Founding Father, the principal author of the Declaration of Independence (1776) and the third President of the United States (1801–1809). See more about this great statesman on the White House website.
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Simon Says: Daily Food Quote, November 20, 2012
The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss.—The Physiology of Taste (1825) by Jean-Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic Physiology of Taste, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.
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Simon Says: Daily Food Quote, November 19, 2012
The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, “Could I get you your check?” and we answered, ‘How about the menu first?”–Erma Bombeck
Erma Louise Bombeck (1927-1996) was an American humorist who achieved great popularity for her newspaper column that described suburban home life from the mid-1960s until the late 1990s. Bombeck also published 15 books, most of which became best-sellers. Click here to see more about the Erma Museum.
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Simon Says: Daily Food Quote, November 16, 2012
The king and high priest of all the festivals was the autumn Thanksgiving. When the apples were all gathered and the cider was all made, and the yellow pumpkins were rolled in from many a hill in billows of gold, and the corn was husked, and the labors of the season were done, and the warm, late days of Indian Summer came in, dreamy, and calm, and still, with just enough frost to crisp the ground of a morning, but with warm traces of benignant, sunny hours at noon, there came over the community a sort of genial repose of spirit — a sense of something accomplished.–Harriet Beecher Stowe
Harriet Beecher Stowe was an American abolitionist and author. Her novel Uncle Tom’s Cabin was a depiction of life for African-Americans under slavery. It reached millions as a novel and play, and became influential in the United States and United Kingdom. It energized anti-slavery forces in the American North, while provoking widespread anger in the South.
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What we’re reading today: White Chocolate Eton Mess, Hot Chile Pepper Paintings, Beer Tourism, London Wine Harvest Destroyed
Food History: Before there were Restaurants, there were Street Kitchens
Some form of restaurant has existed ever since humans have been eating. The phenomenon grew as large cities formed, and as people traveled on the ancient silk roads in the Middle East and China, and in the Roman Empire, often in the form of inns where one could both sleep and eat.
Street kitchens and food trucks are by no means a modern invention. Jean-Robert Pitte says in his essay “The Rise of the Restaurant”:
Throughout the world, the principal type of eating establishment has always been the street kitchen, where a person can buy a precooked dish for a modest sum. They have always existed in China and still exist throughout Asia, even in industrial and postindustrial countries such as Japan…Street restaurants are still common in Latin America and the Middle East and Africa… (from A Culinary History: Food, edited by Jean-Louis Flandrin and Massimo Montanari)
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Simon Says: Daily Food Quote, October 4, 2012
Bad cooks — and the utter lack of reason in the kitchen – have delayed human development longest and impaired it most.–Friedrich Nietzsche, Beyond Good and Evil, 1886
Friedrich Wilhelm Nietzsche was a German philosopher, poet, composer, cultural critic, and classical philologist. He is best known for saying, in his famous work Thus Spoke Zarathustra: A Book for All and None, that “God is dead” and declaring that man, no longer “the image of God,” is a “chance product of a nature uninterested in purpose or value”.
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Simon Says: Daily Food Quote, October 3, 2012
The belly is the reason why man does not mistake himself for a god.–Friedrich Nietzsche, 1886
Friedrich Nietzsche (1844–1900) was a German philosopher of the late 19th century who challenged the foundations of Christianity and traditional morality. Central to his philosophy is the idea of “life-affirmation,” which involves an honest questioning of all doctrines that drain life’s expansive energies, however socially prevalent those views might be.
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