I love to eat. And food is one of my favorite topics of discourse. While I enjoy chatting about Annie Proulx’ novels, the nesting habits of North American birds, and James Bond movies, I relish (my verb betrays me) talking and writing about food. Sushi, chili dogs, Kalamata olives, the perfect guacamole, Underwood deviled ham, exotic cheese, marzipan, Southern barbeque, reed thin fresh asparagus - I rhapsodize about it all. My fork. My pen. My passion.
ON JUNE ... What's to say about June? I could tell you about the similarities in the social conditions that contributed to the emergence of gastronomic discourse in 19th century France and the re-emergence in Western societies in recent years. But do you really want to hear about Grimod de la Reyniere and Brillat Savarin and the nexus of social, economic, and cultural conditions that invigorated the French food scene following the French Revolution? Probably not.
What about the impossibility of any culture to be impervious to the influence of other cultures? And the evolution of soul food from slave fare to haute cuisine? Want to hear about any of that? I guess not.
Well, that, my friends, is about all I have to offer this month. I have my sights set on finishing my final essay for my first gastronomy course and, unless you want to talk about the evolution of traditional foodways, I probably won't have much to say until June 15.
We're posting 90+ temps already in these parts so I'll wish you all a happy (and cool) summer. Make yourself a glass of lemonade, curl up on the couch with your favorite food magazine, and beat the heat.