Feeds:
Posts
Comments

Posts Tagged ‘cooking’

If we do find aliens someday, I hope they are carbon-based and heck, while I’m wishing, mammals. Why? Because I want to try their food.

On some days I think that food is as close to a universal language as we’ve got. This is hardly an original thought, but the millions of cookbooks and posts and discussions on food and its importance only serve to make my point.

dinner

Food is good stuff. It supports us, sure, but it also helps define us as individuals and as social animals. What did you have for lunch today? How did you get your ingredients? How did you cook it? Did you share it?

Many folks’ introduction to other cultures happens over a meal. I grew up in a small town that was relatively isolated in terms of culture. Meat by the loin, heaping helpings of potatoes, sweet corn, one overcooked and somewhat suspect green at the edge of the plate. That sort of thing. I still have a soft spot in my tastebuds for pork and sauerkraut, but by and large the food was straightforward, hardly adventurous.

My parents took care of that.

Facing down a future with nothing more radical than chicken and waffles (yes, my poutine-loving Canadian friends, it’s a thing and you’d adore it:), the parental units got their hands on books like The New York Times Large Type Cookbook and Mrs. Chiang’s Szechwan Cookbook (both of which I still have on my shelf) and went to work. My palate and my social perspective are better for it.

An article on NPR talks about a group of Hungarian foodies fighting anti-immigrant prejudice with dinner. What a brilliant idea. Eritrean sourdough pancake bread, Somali fried bananas, or Afghan pie with fresh Syrian cream cheese? Sign me up, and while I’m there introduce me to the people too.

Think about your day, and the role food played in it. Did you go out to the barn to harvest eggs? Or did you open the refrigerator? What would breakfast look like (yours or mine) if the international shipping industry shut down?*

IMGP3041

Food is a big deal, and sharing it is sharing part of who you are. It’s why we invite people over for dinner instead of going out, It’s why Italy, of all places, has made significant progress in gluten-free food awareness as a way to make sure that gluten intolerance doesn’t get in the way of social communion.

Honestly, I’ve always felt that one major flaw in much speculative fiction revolves around food. Let’s see, fantasy = stew plus berries and mead, science fiction = rations that sound a lot like the worst protein bar you’ve every had or meals in a pill.** That’s not entirely fair but it’s not all that far off, either. It’s also not, from my food-oriented point of view, all that realistic.*** Sure, humans can put up with a lot when we must. Conflict, migration, that first year away from home, all times of upheaval, culinary and otherwise. But people still remember their traditions.

What we really want is that moment when life returns to normal, and among other things “normal” means real food. Whether your definition of “real” means Thanksgiving dinner or a Ramadan feast or congee, we use food as a touchstone. Lose that, and we lose an important piece of ourselves. (That doesn’t mean we can’t change, as my childhood diet attests, but it’s not like I’m eating hydrolyzed protein three meals a day either. Things got better. And hey, I feel the urge to add yet another footnote!****)

I’ve always been a bit shy but I learned early that one surefire way to start a conversation is to ask someone what they eat.

So if aliens arrive and invite us to the table, I’ll bring a fork.

* Note to everyone suffering from imagined caffeine withdrawal right now: yaupon is a caffeine-containing tea plant native to the United States. Because aliens, zombies, or no, mornings need a boost, amiright?

** For future reference, fellow SF Canada writer Krista D. Ball has a highly detailed and useful book on realism in fantasy food (just how long does it take to make stew and how in blazes do I carry leftovers?): What Kings Ate and Wizards Drank.

*** For a fascinating look at the intersection of food and space exploration, check out NASA’s Food for Spaceflight or read the section on food (titled “Discomfort Food, When Veterinarians Make Dinner, and Other Tales of Woe from Aerospace Test Kitchens”) in Mary Roach’s excellent Packing for Mars.

**** A good example of this is our family’s holiday smorgasbord: a few years ago we made the shift from Grandma Johnson’s handwritten recipes (so homey!) for dishes like Swedish meatballs and limpa and roast pork to the spectacular versions of same in Marcus Samuelsson’s Aquavit. Yes, an Ethiopian-born immigrant throws down on traditional Swedish food and wins big. See what I mean? The food still says home, only better:)

Read Full Post »

What’s this, what’s this? The New York Times has put their entire recipe archive online for free. That’s 16,000 recipes available to anyone with a net connection and a penchant for deliciousness.

Here’s a sample recipe sure to delight all Canadians (ketchup lovers, the lot of them;): Stir-Fried Chicken With Ketchup. Sounds potentially suspect to me but wait, it’s from Mark Bittman, whose recipes for butterscotch and lamb and brownies are now household staples. The man can cook. Also? Fifteen thousand nine hundred and ninety-nine other recipes waiting to be explored. Like the fabulously named They Didn’t Burn Rome in a Day.

Enjoy!

Read Full Post »

I like to cook. I like science. I extra like it when the two come together. Since Canada Day is coming up on July 1st and Independence Day is on the 4th, I thought I’d bring you this easy (and kinda science-y) way to tell if you have enough propane in your BBQ tank to make it through the festivities.

Thank you, America’s Test Kitchen:)

Read Full Post »