#Culinary Culture

[splashtheblog]

Dr. Rupy on Nutrition, Mindset, and Mental Health

[brewscoop]

Dive into the heart of Delaware's craft beer revolution with Greater Wilmington Beer Week! 🍺 Discover a gem that's more than just beer – it's about vibrant craft scenes, local breweries, and a community brought together by unique brews. Don't miss out on this exciting journey through New Castle County's best. Ready to explore brews beyond the bar? #GreaterWilmingtonBeerWeek

[biglisbonnews]

Sporkful and Sfoglini’s New Pasta Shapes, Vesuvio and Quattrotini Reviving and revising rare and forgotten pasta shapes When food podcast Sporkful and Hudson Valley-based pasta brand Sfoglini invented a new pasta shape, the Cascatelli, in 2021, they put forth a higher standard for pasta that improves more than quality but also creativity and functionality. This year, the pair teamed up to create two more shapes that continue Sporkful creator Dan Pashman‘s criteria for excellent pasta: sauceability, … https://coolhunting.com/food-drink/sporkful-and-sfoglinis-new-pasta-shapes-vesuvio-and-quattrotini/

[edenfenixblogs]

Look what Google just recommended to me!!!!

I already own (and love) Shabbat and Portico.

But I am OBSESSED with the rest and must acquire them immediately.

Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!

We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.

And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).

This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!

I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.

I’m also excited for all the other books on this list!

A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:

Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.

But if you want to know Jewish culture? Cookbooks.

Read every Jewish cookbook you can find.

Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.

I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.

It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)

I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.

But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:

Read cookbooks.

[potato-face09]

Persian food 🇮🇷

[bantuotaku]

OMG, @netflix is about to drop the second season of High on the Hog on 11/22/23 and I can't wait...

[alwaysbewoke]

[columbiauniversity-schoolboard]

Columbia University brings you to, NYC's own Fall Festival!

🍂 𝑱𝒐𝒊𝒏 𝒖𝒔 𝒇𝒐𝒓 𝒂 𝒘𝒆𝒆𝒌 𝒐𝒇 𝒇𝒆𝒔𝒕𝒊𝒗𝒆 𝒇𝒖𝒏 𝒐𝒏 𝑴𝒐𝒓𝒏𝒊𝒏𝒈𝒔𝒊𝒅𝒆 𝑪𝒂𝒎𝒑𝒖𝒔! 🍂

Columbia University is proud to host its Fall Festival, a week-long celebration of autumn. From October 1st to October 7th, join us for a variety of exciting activities that capture the spirit of the season—all to support Columbia's funding campaign. Here's what's waiting for you:

🎃 Pumpkin Carving, Face Painting, Bean Bag Racing, Apple Bobbing & Hayrides

All led by Columbia student Kate Perugini ( @lucifers-box )! Experience classic fall activities while enjoying the beautiful campus setting.

🌽 Corn Maze

Challenge yourself to find the way through this intricate maze, perfect for all ages!

🐴 Pony Rides

Managed by Javier Vargas ( @javier-el-viento ) this activity is sure to be a hit with kids and adults alike.

🎨 Caricature Paintings

Get a personalized caricature by none other than Oscar Monet ( @claud-e-monet )—well, an artist bringing his style to life just for this event!

🍊 View the Incredible, Scientifically Modified Giant Tangerine

Brought to you by Columbia professor Helena Ziegler ( @bioonewithnature ), witness a marvel of modern science!

🎺 Music & Dance

Music instructor Osami Daishi ( @daishisensei ) and his very own class will be in charge of performing ambient tunes for the festival.

🥧 Pie Eating Contest

Put your appetite to the test under the supervision of Columbia's own culinary arts instructor, Nathan Frost ( @chef-de-cuisine ).

🎭 Abraham Stoker Presents: Sleepy Hollow

Get into the spooky spirit with a play authorized by Abraham Stoker ( @abraham-stoker ) himself, featuring the timeless tale of Sleepy Hollow.

🍫 Other Fall Fun

Enjoy s'mores, a hot cider bar, ring toss, a photo booth, scarecrow arts and crafts, and much more!

⛺ Special Program Admissions

While you're at it, there will be enlistment entries for a camping Archeology & Anthropology Program to be hosted this Fall Semester for students interested in extra credit, ran by Professor Nahla Elmaleh ( @explorinaireoftheseas ) and Professor Iona Swanson ( @lost--to--time ).

𝐃𝐚𝐭𝐞𝐬: October 1st – October 7th

𝐎𝐩𝐞𝐧𝐢𝐧𝐠 & 𝐂𝐥𝐨𝐬𝐢𝐧𝐠: 10AM – 10PM

𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: Columbia University's Morningside Campus

🌰 𝐂𝐨𝐦𝐞 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐟𝐮𝐧, 𝐬𝐭𝐚𝐲 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐦𝐞𝐦𝐨𝐫𝐢𝐞𝐬, 𝐚𝐧𝐝 𝐡𝐞𝐥𝐩 𝐬𝐮𝐩𝐩𝐨𝐫𝐭 𝐂𝐨𝐥𝐮𝐦𝐛𝐢𝐚'𝐬 𝐟𝐮𝐭𝐮𝐫𝐞! 🦃

[ichayalovesyou]

Vulcan Cuisine

Recipes:

Plomeek Soup

Plomeek Tea

Spice Tea

Krei'la (Breakfast Biscuits)

Culinary Anecdotes:

Is Vulcan Food Spicy?

Perhaps Vulcan cuisine, like Vulcans themselves, isn't nearly as bland as it seems on the surface? Anecdote by @zero-way-out

The Vulcan Sweet Tooth

Vulcans enjoying sugary treats? It's more logical than you think! (Or is it?) Anecdote provided by @crystal-mouse

Why Do Vulcans Get Drunk From Chocolate?

Glucose is far too common in plant-based foodstuffs, so what IS the chemical mystery that allows Vulcans to get drunk off chocolate? @menecio may have the answer!

Vulcan's VS. Terran Mega-Fungi

Vulcan is dry, Vulcans are vegetarian, how would they react to the mushrooms in the Terran diet? Anecdote by @sunsinourhands

Click Here to Return to The Vulcan Masterpost (Coming Soon!)

[splashtheblog]

Today's "Quick Delish Dish"

One of the “Crispy on the outside – Moist on the inside” recipes that are “keepers”. Flavorful, aromatic…a delight for the senses!

[bonefall]

Couldn’t cats make pudding? I haven’t done too much research into it, but given how your cats have fire, they could make agar from algae and seaweed. Also I don’t know if somebody’s mentioned it yet but sausages would be easy for them- intestines moment.

By pudding if you mean British meat pudding, absolutely!

[ID: Meat pudding. Also here is a link if you want to try this recipe]

If you mean pudding, as in the American milk-based desert dish, then no. Clan cats don't have access to milk. ThunderClan alone is also the only Clan that pursues sweetness in their dishes, thanks to their population having a high concentration of "Sweetness Tolerance," which is a quirky little gene like human lactose tolerance which turns a cat's ability to taste sweetness back on.

[ID: American chocolate pudding]

So if I ever refer to 'pudding' in a Clan cat context, I am always referring to meat-based, cakey, loafy puddings. Not American sweet goo.

One of my little "white whales" lately, though, is the very very funnily named classic dish, Spotted Dick.

[ID: Spotted Dick, a meat-based pudding with fruit baked into it. Golden syrup is being drizzled on top.]

Just to begin with, Spotted Dick Funny Name. I am motivated by things that are funny.

But that aside, Spotted Dick is unironically something ThunderClan would LOOOOVE. It's made from suet, which is a type of hard fat found around an animal's kidneys, with a mild and delicate flavor. It's excellent for cooking pseudo-baked goods like this which look like cake, BUT THEY'RE MEAT BASED!! IT'S PERFECT!

And even more than that, you can suspend dried fruits right inside of it. ThunderClan loves to cook with blackberries and pour honey on stuff, maybe even toss in a couple ants or de-stinged bees for a good crunch. They'd go crazy for Spotted Dick.

Problem I'm finding is... suet is best collected from sheep and cattle. Those are too big for a Clan cat to handle, and obviously every resource I encounter is human-based. I wouldn't think rabbits (leanest animal in the goddamn world) would have any worthwhile suet around their kidneys...

Now, ThunderClan's special, as you probably know from Mr. Shredtail they're Pretty Good at hunting boars, so that's one way to get some workable suet. But it's a fix for one Clan, and really, it's becoming an issue that most Clans are having a hard time accessing fat for their cooking.

Soooo I'm trying to figure out what animals provide the most fat, so I can make a special note of how important that particular species is to Clan cats. Does that make sense? Fat's a really important ingredient, I need to know what small animals in this part of England provide the most of it, and get a general idea of how much of this important ingredient each Clan naturally has access to.

I know for a fact that WINDCLAN has a serious problem here, because rabbits are super low in fat. The way I dealt with it there is for them to rely on Grubcakes like a vegetable, which is a mashed bug fritter, because insects are surprisingly high in fats. But the issue for them remains that fat's a difficult ingredient to acquire.

Ducks and carp seem high in fats and oils, so maybe RiverClan has the market cornered on that... ShadowClan may also have lots of ducks because of the marshland. I wonder how much fat a squirrel has?

Anyway, that's something on the backburner of my mind

[yellow-yarrow]

why can't my job be Writing Posts About Disco Elysium On The Internet

[loverofthewindgod]

Tis I, Lady Sienna! I have the upmost honor to invite my lovely moots:

@bisexualjohnnycage, @ninibear3000, @roofgeese, @theelderhazelnut, @scentedcandleibex, @zoetheneko, @darialovesstuff, @krysta-cross, @aliyaaaepel3, @ren-meteor, @stillfuckinbetterthanyou, @starneko123, @spacestephh, @ghastlyrider , @huepazu, @suga-catt, @whatamidoingwithmylifeman, @middlechildwhoescapedthebasement, @subzero-simp, and @harissa-hoe

For a lovely OC'S potluck at the humble abode of yours truly! ^_^

In the tags, comment what kind dish(es) your oc(s) would bring!

[hootenanie]

y'know the weird thing about the old misogynistic "make me a sandwich" meme is that sandwiches are one of the fastest easiest meals to make. ur just putting things between a roll. if I wanted to be misogynistic- which for the record I don't- I'd tell a woman to make me a soufflé

[rimosdesigns]

Spicy Spirit - Chili Pepper Harvest Mask

This design represents the powerful connection between humanity and the natural elements, particularly focusing on the chili pepper—an enduring symbol of heat, flavor, and transformation. The mask, crafted from peppers, foliage, and spices, reflects the cultural significance of chili peppers in culinary traditions around the world. It serves as a reminder of how this small but mighty fruit has shaped cuisine, rituals, and even medicine. The use of natural colors and intricate details also symbolizes the vibrant energy and diversity found in nature, reminding us of the fiery, life-giving qualities that plants bring into our lives.

[columbiauniversity-schoolboard]

𝐂𝐨𝐥𝐮𝐦𝐛𝐢𝐚 𝐅𝐚𝐥𝐥 𝐒𝐞𝐦𝐞𝐬𝐭𝐞𝐫 𝐨𝐟 𝟐𝟎𝟐𝟒

☞ Professor Edmund Valerian's Social Sciences class:

• @the-archduke

• @alexis-fontenay

• @its-scottangelo

• @cicero-defacto

• @osoipoiitailegousin

• @cassyourheartout

• @coribennett

• @grandinrag

• @alice-roosevelt

• @celiaserene

• @the-pastinthefuture

• @foreveryour-remus

• @tiger-of-the-lychee

• @juliasromeo

• @eilginn

☞ Professor Jadranko Vrban's Advanced inorganic chemistry + biochemistry:

• @coribennett

• @cicero-defacto

• @juliasromeo

☞ Professor Matías Aranis' Linguistics + Medievalists class:

• @cassyourheartout

• @cicero-defacto

• @animae-dimidium-meae

☞ Instructor Osami Daishi's music class:

• @cassyourheartout

• @the-archduke

• @grandinrag

☞ Professor Nahla Elmaleh's Art History class:

• @cicero-defacto

• @foreveryour-remus

☞ Instructor Nathan Frost's Culinary Arts Program:

• @sir-percival-of-glastonbury

• @osoipoiitailegousin

☞ Instructor Andrew Perkin's Drama Class:

• @last-grand-duchess-of-russia

☞ Professor Iona Swanson's Anthropology+ Cultural studies Class:

• @cicero-defacto

☞ Professor Marquis De Chastellux's Philosophy Class:

• @foreveryour-remus

• @tiger-of-the-lychee

• @cicero-defacto

☞ Professor Helena Ziegler's Biology + Biotechnology Class:

• @celiaserene

• @hikikomori1932

• @eilginn

☞ Professor Cillian Hamilton's Law class:

• @coribennett

☞ Instructor Torakichi Shinmen's Naginata Club:

• @tiger-of-the-lychee

• @celiaserene

☞ Instructor Julie d'Aubigny's fencing Club:

• @foreveryour-remus

• @cicero-defacto

☞ Katie Perugini's MUN Club:

• @alice-roosevelt [Vatican representative]

• @the-archduke [Austria representative]

• @cicero-defacto [Italy representative]

• @sir-percival-of-glastonbury [Britian representative]

• @coribennett [France representative]