jamiemaw

Matthew, Do you happen to recall the vodka issue or author?

One of my favourite Christmas presents that I gave myself this year was The Complete New Yorker, the 80-year digital archive of that magazine that contains 500,000 pages of art and text on eight handy CDs. The tutorial, search mode and ease of reading are very friendly. A search for 'food' elicited 2,000 returns (just for the past two decades), from cartoons to old favourites such as Joseph Mitchell's 1951 opus on New York harbour and its denizens (referenced in Mark Kurlansky's new book The Big Oyster: New York on the Half Shell) to Thomas Whiteside's extraordinary 1977 Reporter at Large piece on Florida tomatoes. It's a little daunting, realizing just how much information lies ahead, but fascinating, and is now selling for about the price of four cocktails at The Four Seasons. Anyone else had the pleasure yet?

Cheers. Here's another sociological study (mentioned upthread) that articulates customs, protocols and management of food at markets - this time in Italy during the Renaissance - that might interest you as well.

Your Canadian cousins are delighted that you're moving closer, to the land of moody rainforests and egalitarian thoughts, even if it's to the other Vancouver. Blog ever onward . . .

Well, I wouldn't swear to it, but maybe Market's been doing some marketing (sorry) because today, Felice carrier-pigeoned me Tuesday's A Nous Paris that announced in a side-bar that it now serves 18 {very American sounding} cocktails with accompaniments (oysters, pecorino, grilled wantons) for 15 E from 6-8 PM. ← I believe that Market opened in 2001 and is co-owned by film director Luc Bresson. It's as sleek as its jeunesse dorée patrons and every bit as tribal. The restaurant adjoins Christie's but is no antique: there's a pretty courtyard and the quietest table, down a few stairs looks into it and is suitable for a group of half a dozen. The main room, a see-and-be scene, was so noisy I found it difficult to think in French. If the attractive service staff were any example, then perhaps 'grilled wantons' were more than an empty fantasy. Less fantastic was the lunch, which we ate with J-G himself. It was a fused menu of French seafood but with polite if less than memorable (mainly) Asian influences. The presentation was artful on a series of rectangular white platters: that sharing thing. Chicken satay, prawn brochette, tuna roll, crab, lobster and daikon. The platter was presented with four dipping sauces which were expertly made. Overall though, the little fusion house at the end of my street here does it rather better for less than half the price. But the cashmered crowd didn't seem to mind, or notice. I do remember the wine: Chateau Yvonne, '00. The kitchens are absolutely beautiful, if acres of glstening stainless steel and advanced technologies does it for you. I know it makes me feel rather wanton. The antidote for this harmless meal arrived the next day in the form of pigeon at Michel Rostang. Bloody good.

May we come over and watch you whip your wimple?

Delighted to hear that so many of you have seen fit to order this book. Incidentally, my original (and only) motivation was to lead the horse to water. Making him think costs extra, I suppose. So, as Market Day in Provence wends its way to various homes, I thought that it might help keep our discussion organized by looking at de La Pradelle's findings, chapter-by-chapter. And has been (painstakingly) pointed out upthread, I'd hope that we can bring universal comparisons to bear. We have quite a few bears here. Once again, to order the book, here is the Amazon Link Perhaps we can start the voyage as soon as next week. Market Day in Provence TABLE OF CONTENTS Foreword to the American Edition, by Jack Katz Introduction Part I - The Market Stage Chapter 1 City Tour Chapter 2 Well-Ordered Chaos Part II - An Economy of Enticement Chapter 3 The Art of Taking One’s Time Chapter 4 Familiar Strangers Chapter 5 Delights of Free Trade Part III - Commerce of the Imaginary Chapter 6 “The customer doesn’t go by price here” Chapter 7 “Pumpkins are rounder at the market” Chapter 8 “Let me have some pâté, but your pâté” Chapter 9 “I sell Provence” Chapter 10 Ordinary Authenticity Chapter 11 The Truffle Circle Part IV - Pleasure of the Agora Chapter 12 Equality of Opportunity Chapter 13 All at the Market, All in the Same Boat Chapter 14 In Full View Chapter 15 Generalized Friendship Part V - Identity on Offer Chapter 16 “Do you still make those little caillettes of yours?” Chapter 17 In the Forebears’ Footsteps Conclusion: A Moment of Utopia Notes Index

Anne, Thanks for that. I saw it quoted last weekend, but the recyclers beat me back to it. I found the the pertinent sales information on page 53.

I experienced some loose morels just last night, Paul, and will try to track down their source for you.

1. I wouldn't give that advice lightly. I might actually read the book. 2. Why can't you express your opinions on her "findings" now? Besides, haven't you yet? ← 1. Well done. 2. No. Other than sharing an anecdote, directing members to various websites and relaying others' opinions, I have yet to express my own. Quite naturally, I thought that would be more appropriate once the same information is available to other members. I'm thinking that Karen and others might feel the same. After all, it's pretty tough to judge a book by its cover - or a brief excerpt. And who knows - reading Market Day in Provence might serve to open the Dior a little wider on the whole flapping shoe affair.

Really? We experienced a major Pineapple Express over Christmas: Warm moist air; rain, but balmy and definitely close and clammy feeling. Like New York City in August. We shall hope it doesn't show up in February, 2010.

Outbound Essentials: Indian Candy (hot-smoked salmon in strips); fresh whole wild spring salmon packed for travel; extra sharp (3 to 5 year age) Canadian cheddar cheese; ice wine. Inbound Essentials: Women; white Bordeaux (especially white Graves). Happily, and coincidentally, Eric Asimov has an article on this very passion today. Accept no substitutes.

Agreed. However, how to deal with this in time for 2010? How does Whistler house the staff needed to service the crowds given that the absentee owners are unlikely to be willing to rent at less than market rates- which presumably will be astronomical at the time? ← I believe the answer to your question is Squamish.

Thanks Kurtis. Not so bad, although I didn't realize Arbutus Street was downtown. And does Urban Fare really still sell that silly bread?

It's the way of the world with, as usual, Antipodean winemakers leading the charge. Cork screws will become to the beginning of this century what buggy whips were to the beginning of the last. Mind you, the fastidious Swiss have been using Stelvin closures for 30 years. Other New World wineries are following suit and quickly, for the simple reason that wine is a consumer good the manufacturer knows in advance will have a spoilage rate from 2 to 10%. Many consumers are well past the opening ceremony and have already moved on to embracing a superior technology. Hopefullt it will put paid to that filthy conceit of cork-sniffing too. In Bordeaux, Chateau Couhins Lurton, Chateau La Louvière and Chateau Bonnet have adopted Stelvin technology. A recent dinner here with some French winemakers of reputation suggests that they are doing lots of Stelvin research: the whites are a given in time; the new red closures that allow minute quantities of air (controlled permeability) to enter the bottle are being quietly researched.

Hear, hear. I can hardly wait for other members to read de La Pradelle's book, both so that we can enjoy a more informed discussion and so that I can express my own opinions on her findings.

Finding and housing long-term service professionals in any resort economy (Hawaii, Napa, Tofino) is a universal challenge with only one solution: that a proportion of municipal development cost charges be deeded to affordable and attractive employee housing. Unfortunately, a lot of that got past Whistler, which is now largely built out and is reliant on tax revenues, much of which are collected from absentee owners.

To that add Cornucopia, which I think rightly deserves its place in the sun, i.e. in August, when it could really broadcast locality and not spectacle.

Enjoy your new $600 million driveway, OG. The long term benefit for Whistler is likely to be extraordinary, and well beyond the two week imbroglio. Personally, I very much enjoyed the recent Olympics and many of the backstories of hard work and perseverance. Now, if only our men can catch our women we might do even better. To say nothing of the breeding possibilities if we do catch them.

I don't recall anyone suggesting it's become a bestseller yet. But with the increased interest in all things food, perhaps it will gain a foothold with the more general audience that requires. But to some degree that's up to the publisher and booksellers. How do they feel about it? Here's another synoptic compliments of the publisher via the venerable Powell's Books. Far be it from me to promote this book. But a little due diligence shouldn't be sold short, even (or especially) in red light districts. Life is indeed short. Discussion of her book - here and elswhere - will form part of Michèle de La Pradelle's legacy. She was director of studies at l'École des Hautes Études en Sciences Sociales and author of Paris Luxe and Urbanisation et Enjeux Quotidiens. She died in 2004, aged 60.

For members wishing to further their due diligence for this discussion, here's the Amazon Link for ordering Market Day in Provence.

I see that SauteWednesday gave the work a mention [scroll 3/4].

Here's the link to the prior thread. Dinnerworks has just opened in Vancouver, with the interesting bonus that it will have recipes from leading chefs available on a rotating basis. In turn, a royalty will be paid to the Chefs' Table scolarship fund. And what's not to like? It's inexpensive, fresh, tasty and much healthier than most default options for families on the go. Very attractive (and social) prep environment too.

Yes, I should think that the discussion can only be elevated when more members have had the chance to read de La Padelle's opus in its entirety, and to compare her findings with experiences gained in their own cultures.

We suffered exactly the same chain of events at the Admiral Codrington a few years back: Swilling Hoorays up on the tables etc. but attractively accessorized with low slung Sloanes. Win-Win Counter-Intuitive Remedy: Join their party, drink their champagne, pull their birds, steal their tips and call the police on your way out, saying "Young Giles is busting up the place." Nice bonus: Place uneaten pork chops in their blazer pockets.