I can’t say that ancient cuisine sounds particularly exciting, even for someone like me. But I was surprised earlier this week when, after watching this video from the Historical Italian Cooking research group, I felt inspired to make a variation on an ancient Roman frittata.
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Do you ever get a taste in your mind? Like you just imagine a flavor that you’ve never had before and you wonder whether you can make it happen? That’s how pretty much all of my cooking projects come together. Call it my particular form of synesthesia.
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I was able to get more done in the past week than in the past several months combined, thanks to a little thing called childcare.
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This week I checked in with my advisor about my progress and I returned to Chapter 5 so I could jump down a rabbit hole of alchemy.
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I have a confession. For all my Mediterranean obsession, I hate two of the most essential Mediterranean vegetables: eggplant and zucchini. I would refer to zucchini as a useless vegetable – a filler that restaurants throw in to bulk up better vegetables like cauliflower because it has no particular flavor or texture. As for eggplant, I think it’s horrible in terms of both flavor and texture – mushy, bitter, stringy.
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It’s persimmon season in California, and last month a friend with a tree gifted me with a huge haul of bright orange fruits. Read More
If I had to encapsulate my academic aspirations into a single image, it would be the memory of sitting around the coffee table in the economics department lounge at Carleton, eating my professor’s homemade scones, drinking tea, and debating applied philosophy with professors and students. Read More
It’s not you I want, PSL, it’s what you’re made of. Read More
Always have the ingredients to throw yourself a mouth party.
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