Recent events — or the media imagery thereof — put in my mind an old Thomas Pynchon article, “Is It O.K. To Be A Luddite?” from nearly forty years ago. There’s a photo that could go with this, but it’s far too obvious, so you’ll have to settle for Kong. For readers interested in the …
Author Archives: hnbjr
Christmas Around the World
Every year during my childhood, our post box was graced with an 80 page volume of one of the World Book’s Christmas Around the World series, a gift, I think, from my globetrotting grandparents. Although somewhat dated and with some breathlessly misleading information (the Spain entry insists that Spaniards eat loads of turkey for Navidad, …
On Neutrality and Great Powers
From Henry Adams’ Education of Henry Adams: Minister Adams felt the same compulsion. He bluntly told Russell that while he was “willing to acquit” Gladstone of “any deliberate intention to bring on the worst effects,” he was bound to say that Gladstone was doing it quite as certainly as if he had one; and to …
Rebutting Radical Chic…nella Cucina Italiana
In a fit of radical chic, the Financial Times published Marianna Giusti’s interview with Marxist academic Alberto Grandi, in which the latter “debunks” (a popular activity these days) Italian food traditions, most of which are admittedly as new as Italy’s prosperity. It’s not a difficult task to take on if one has read more than …
Continue reading “Rebutting Radical Chic…nella Cucina Italiana”
Long Live the Experimental Pollen
Back in 1996, fans of lo-fi music, Crain, and Louisville’s particular brand of homegrown rock might’ve been following Experimental Pollen, a short-lived Jon Cook project. As it looked like Crain was about to split up, that small community might’ve paid particular attention to what a possible Crain follow-up would be. Experimental Pollen had a pretty …
M&M Enterprise Cooking, Vol. XIX
Here’s a pre-Thanksgiving Day meal complete with primo, secondo and contorno. I was most excited about the contorno and had been squirreling away supplies from the dining facility for some time for it. The primo, a dish more suited to Italy’s hot summers, came out surprisingly well, and the primo, a simple soup, rounded it …
M&M Enterprise Cooking, Vol. XVIII
Ragú Redux Ragù. Pride of Emilia-Romagna, the rich, wine-and-broth simmered stuff which is indescribably comforting on a cold, foggy day in the Valpadana. And of course, a testament to its inherent goodness is its bastardization worldwide as “meat sauce” or, in an attempt to put an “authentic” spin on it, “bolognese sauce,” or, even worse, …
M&M Enterprise Cooking, Vol. XVII
Pasta con tapenade e sgombro It was “Italian night” at the dining facility the other night so I picked up a vat of black olive tapenade, thinking I’d do something with it later, despite the fact that tapenade is a Provençal, not Italian dish, but why not? Surely there is some kind of Mediterranean goodness …
“San Martino, ogni mosto diventa vino”
Republishing this for the 103rd anniversary of Armistice Day — It’s not only the 100th anniversary of Armistice, now Veterans, Day, it’s also San Martino, an autumnal feast day in Italy that celebrates not only the fourth-century patron saint of beggars, but also the maturation of new wines. The great Giosuè Carducci also wrote a …
M&M Enterprise Cooking, Vol. XVI
Two dishes today. One is a variation on the previously-posted risotto-in-a-bag dish. It was “Mexican night” at the cafeteria Wednesday and I was generously given by the server a large quantity of cooked shrimp, presumably for use in shrimp tacos. Having lived not too far from the Sea of Cortez recently, I can’t imagine why …