For the History-Loving Foodie
I love the History Chef blog! It has entries on Dolley Madison’s love of flummery and other exciting histo-culinary nuggets. (Did you know Zachary Taylor died of gastroenteritis? She doesn’t give that recipe!) She even explains how steamboats work. SCIENCE and HISTORY.
FAST FACT: If you’ve ever watched steam rise from a cup of hot chocolate or coffee, you might think that a steamboat is propelled by steam. That makes sense, but that isn’t exactly how a steamboat works. In a steamboat’s engine, wood or other fuel is burned to heat water in a boiler, and the steam that rises from the water is forced through small spaces (piston cylinders) to increase the speed at which it escapes, similar to the release of a valve on a pressure-cooker. The concentrated steam then hits and moves a paddlewheel which, in turn, propels the steamboat through water!
If there was ever any blogger who should get a book deal it is History Chef’s creator, Suzy Evans, J.D., Ph.D. Or a museum deal!
Maybe the launch of new cooking shows, food magazines and websites devoted to the male cook will give enough of a masculine spin on the family meal to get guys more involved. For example, the Food Network has been trying to attract a larger male audience with machismo-infused chefs like Guy Fieri who hosts three shows, including “Guy’s Big Bite.”
ManTestedRecipes.com, is described as a “virtual man-cave where men can talk about food, post and comment on recipes, is a new social food site catering to the food interests and preferences of men. And a new men’s food magazine, “Deen Bros. Good Cooking”, created by the sons of Food Network star Paula Deen, also seems to embrace the “dude food” philosophy.
Hey, dad — it’s your turn to cook dinner – Chew On This- msnbc.com
“Dude food,” “Foodwork” and more. I hate buzzwords. I also hate gendered cooking/food terms and hell, even hate gendered ideas of work. I am a woman who eats bloody steak, barbecue, and even, yes, bacon. I know vegan guys who are neurotic about calorie counting.
“Foodwork” at home, anyway, is devalued largely because it was women’s work, and it annoys me that we suddenly have to sell it in creative ways to get men to do it.
Thankfully, this article winds up noting that what most people need isn’t their dudely egos stroked by their cooking, it’s simple, easy, and cheap ways to feed themselves and their families.
And what the hell is a man-cave? Isn’t that confusing your penis and vagina metaphors?
Even the Post Office is not immune.
I Don’t Remember Aesop Covering This
The moral of the story is don’t go to the Indiana State Fair if you don’t like death-inducing food and having to wrestle your way through a mass of morbidly obese people who have gorged themselves on said food.
A lovely commenter on the kitchn’s post about butter spreaders.
Shut Up, Bacon XXXIV THAT’S THIRTY-FOUR
Bacon and maple-syrup flavored lollipops called “Man Bait.” I will spare you the review of them I just read where the writer discusses whether a real man dips his bacon in syrup. I have to take a shower and play some L7 or something. —Snacktime
(and thanks to the tipster!)
Guess the Chef!
Are these cookies any good? (Real question by real customer.) No, sir, I make a point of lining my shelves with stuff that sucks. (Moron!)
There Is No Green In "Greed"
Terrific piece in Salon about questionable environmental claims from food producers by Anna Lappé, author of “Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It” and daughter of Francis Moore Lappé. Together they run the Small Planet Fund, which supports grassroots groups that address hunger and poverty.
The local-meat movement has a problem in the pipeline, with a serious shortage of meat-processing destinations. Some farmers are having to make appointments to have their animals killed before they are even born. (Kind of like getting your kid into a New York school.) They should call Angelina Lippert!