Posted in Uncategorized on Jul 27th, 2010
cookery is out and cooking is in.
and i almost missed it. if it hadn’t been for a stellar post on Gherkins&Tomatoes, well, i shudder to think how long it would’ve been until i found out about the decision by the Acquisitions and Bibliographic Access Directorate Policy and Standards Division of the Library of Congress to [...]
Posted in Uncategorized on Jun 26th, 2010
Dear Tim Eads,
Thank you for making a bicycle that churns butter and generates electricity to power a toaster so that the operator’s labor results in a delicious snack. There is delicious irony <sic> in the dynamics of this piece; the heart benefits from cardiovascular exercise while producing butter – high in saturated fats and [...]
Posted in Uncategorized on May 22nd, 2010
Toshio Yamamoto’s website is 15 years old. He’s maintained a website about the food he eats longer than I’ve done almost anything, other than playing the violin and breathing. I was going to post about the site itself, but Boing Boing did a nice job of that. I was going to post about the newspaper [...]
Posted in Uncategorized on Jan 31st, 2010
I have a list of culinary exhibits on the web that have been put together by various cultural institutions. For example, the Smithsonian has an exhibit called Key Ingredients: America by Food. It’s both an online and physical exhibit, and as one of the Museums on Main Street projects, it involves partnership between State Humanities [...]
Posted in Uncategorized on Dec 29th, 2009
I was reading Andrew Marvell’s To His Coy Mistress, and I thought it would be funny to post that poem in its entirety, with no exposition, because of the line “my vegetable love”. But that awesome line is only one of about 4 dozen in the poem, and none of the rest lend themselves to [...]
Posted in Uncategorized on Nov 9th, 2009
Pomological watercolors. That’s what the handout says. I picked it up at the National Agricultural Library table at the FLICC Job Fair this summer. In the late 19th & early 20th centuries, the newly formed Pomology Division of the USDA hired artists to help document fruits bearing species from the American Flora. Now a collection [...]
Posted in Uncategorized on Oct 10th, 2009
watched two fun documentaries.
The Natural History of the Chicken, from PBS & Nat’l Geographic’s Science of Speed Eating
i tend to like things that are titled “natural history of______”. not sure exactly why, but in this instance there were all sorts of diverting chicken related vignettes that spanned from agribusiness to small farms to household pets. [...]
Posted in Uncategorized on Aug 30th, 2009
Ya, the Pennsylvania Horticultural Society is giving a talk on home canning at the Tacony branch of the Philadelphia Free Library on Wednesday, September 2nd at 6:30 pm. So I have a suggestion for you. Spend the evening in Northeast Philly.
View Evening in Tacony in a larger map
Possible Agenda:
Stop at Jack’s Place on Hegerman Ave. [...]
Posted in Uncategorized on Jul 6th, 2009
“Managing food in the library is always a potential challenge, but it is a commitment that students have asked the Libraries to make, and so far it has not been a problem.” Okay NCSU, so, launching a creamery in your library run by your food science program has been a successful (as well as awesome) [...]
Posted in Uncategorized on Feb 22nd, 2009
I recently stumbled on mathematician Douglas Baldwin’s wonderfully detailed guide to sous vide. French for under vaccum, sous vide is a technique of cooking food sealed in bags without oxygen at relatively low temperatures and long cook times. Baldwin’s site is awesome; it features a bit about his professional work in computer science and math, [...]