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Minneapolis has a large Somali community. Is the cusine similar to Ethiopian? Make that 1969 and I'll be there! SB (likes produce, flatbread, espresso, whole grain and pomegranates)

In a general sense, there are writers who, either by chance or design, appeal more to women than men, and vice versa. In the small sampling we have here thus far, I perceive a more negative take on MFKF's work by female respondents when her biographical information is taken into account? In addition, my Mother, as a New Yorker subscriber for over fifty years, has been familiar with MFKF's work a lot longer than most most of us, and she declined to even read her biography. My Sister, on the other hand, with a degree in Philosophy and a career in the food industry, was only slightly disturbed by reading Poet of the Appetites. If anything, she admitted to a rather begrudging respect for the manner in which MFKF lived her life. SB ( was somewhat disappointed, but easily distracted by "Poet....")

I just spotted this thread last night, and read back to it's beginning. It's strange to read such widely opposing views of what's obviously such a venerable institution? I guess, should I find myself in Montreal, that's where I'll dine, based on the above post. SB (remembers dining in The Flame Room at the original Minneapolis Raddison Hotel when he was about 12)

I'm either way ahead of the curve, or completely out of it, but I won't miss any of the above? SB (most likely "out of it")

I was going to ask if any of you think there's a difference in the way men and women react to MFKF's writing, but I guess that at least partially answers my question? Doesn't this make her writing all the more powerful though? SB (Shakespeare may very well have been a real jerk?)

My goodness, Maggie, thank you. I was certain I was the only one who felt that way and was hesitant to speak up. The Art Of Eating was read twice in my late teens, then set aside and has sat unopened for twenty years. ← Interesting sentiments. I imagine you use the word "manipulate" is the sense of either: 2 a : to manage or utilize skillfully b : to control or play upon by artful, unfair, or insidious means especially to one's own advantage. or 3 : to change by artful or unfair means so as to serve one's purpose. - Merriam Webster OnLine In which case, that could be the very reason I enjoy re-reading MFK Fisher on a regular basis. SB

You ain't read nuthin' yet! MFK Fisher may have invented what we call "food writing", as opposed to writing about food. SB (even that doesn't say nearly enough)

Or maybe the unusual and erratic serving is the "young peoples'" idea of home-style dining? SB (just like Mom didn't do)

In response to moosnsqrl, the one explanation that I've heard from restauranteurs is that it fits in with the "modern concept of grazing/informal dining" and that "young people like it". And, I hate to say it, but anecdotal evidence gleaned from looking at other tables suggests that "young people" do like it. (Idiots.) ← I wonder if maybe this isn't a reaction by "young people" to the instantaneous service at fast food restaurants they commonly patronize? In other words, the disjointed, grazing style of presentation is actually a perceived hallmark of an upscale dining experience. SB

Galliano? SB (didn't care for Wallbangers)

I skimed through "How to Cook a Wolf", but didn't spot anything like that. (I never pass up any excuse to read MFKF! ) Maybe you could try Les Dames d'Escoffier International ? SB

Sadly, many school districts now prohibit cupcake or other homemade treat distribution lest a peanut adverse, diabetic, gluten or lactose intolerant student feel "left out". No, no. All properly PC. SB

Please! Someone enlighten me! What - on EARTH - has summer/not summer to do with whether or not children get cup cakes (we call them patty cakes here). at their birthday parties!!!!!!!!!!! There is some unfathomable divide here between our two countries with their common language and heritage. Our summers here in Queensland are tropical HOT - and I've never known a summer-birthday kid miss out on patty cakes at a birthday party. The icing melts more quickly, and it is a harder job keeping the flies off them if the party is outside, but ....... Is there some strange Puritan-originating law that says sunshine and cup-cakes together are too much fun? If I dont get an answer to this very quickly, I'll go slightly mad. ← Kids who have birthdays in the summer when school is out don't need cupcakes to take to school SB

The sample articles are interesting and well done. I'm anxious to get my first issue. OOPS I haven't sent my "payment" yet! SB (delinquent)

You make an interesting point about Jamie Oliver. Watching his shows, he comes across about as Brit and you can get. That the French would appreciate his cooking style says a lot about his cooking, the French audience, and the internationalization of food. SB (of course Jerry Lewis was always very popular in France too!)

It doesn't ring a bell with me. One "problem" with MFK Fisher's writing style in that it's hard to index, and hence hard to even Google. The quote sounds to me more like something Julia Child would say, but why not email Ruhlman and ask him? SB

Well, let's just say they're both members of the Fabaceae family. Botanical classification is logical but complicated. It often doesn't have much in common with general usage. SB (Not a Botanist)(and didn't even stay at a Holiday Inn Express last night)

A very early cupcake recipe: "A light Cake to bake in small cups. Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. [glass] Rosewater, two do.[glass] Emptins, a nutmeg, cinnamon and currants." --- American Cookery, Amelia Simmons, 2nd edition (p. 48) - 1796 SB (note: unfrosted)

My copy of The Art of Eating sits, always, within arms reach here at my office. If I *have* to choose, by dint of deciding to reply on this thread, I'll resort to making my choice based on stylistic elements rather than story line. While I'll admit that I like the allegorical element of How to Cook a Wolf, An Alphabet for Gourmets would be my favorite because of its imaginative use of the shopworn alphabetized list format. And, I believe all of us could benefit by re-reading I is for Innocence every now and then, lest we get a little too "full of ourselves", gastronomically speaking? SB (Now, please don't ask which of the dogs I've had in my life is/was my "favorite")

I've always thought cupcakes were "prissy", which Merriam-Webster tells us is "probably a blend of prim and sissy". I have no objection to muffins though, so it's not the shape that bothers me. SB (prefers his cake served in a slab)

Chris Cognac in The Hungry Detective. The show so nice, you gladly watch it twice! SB (love that chicken CRUNCH)

I agree. I just felt bad seeing Emeril, who I've often defended on this board, being so compliant. I was being facetous. SB

Deer, like most wild game, are good examples of the Brillat-Savarin/Tiny Tim saying to the effect that "you are what you eat". The venison here in Northern Minnesota, especially if it's from an older buck, have a flavor somewhat reminiscent of the swamps they live and graze in. Hence my preference they be made into sausages containing at least an equal measure of pork and generous qualtities of seasoning and spices. My Brother, an avid hunter, has taken deer in several states and Canadian provinces. Those from areas where they can regularly dine on agricultural crops do indeed produce a milder, albeit still very lean meat, which lends itself to more standard preparations. SB (the venison from the small doe my Brother shot in Mississippi a few years back could hold it's own, cut for cut, with just about any beef)

Tonite Emeril's guest is fitness expert Jorge Cruise of "Three Hour Diet" fame. I have nothing against healthy diets, fitness, or even shameless self promotion, but this lightweight didn't even know what beauchamel is! I respect Emeril as a chef, businessman and entertainer, but when he introduced a lady in the studio audience who stood up and gave testimony how she's lost fifty pounds *cue applause* by following this guy's diet I wondered if maybe I was watching one of those self-impovement/home shopping channels? Maybe I was? After all, Food Network's new advertising catch phrase is "More than just cooking". SB (at least a Chris Cognac rerun is on later)

If it's within your budget, check out Kyocera Ceramic Knives. On the other end of the price continuum, the knife I use most is my Chicago Cutlery carbon steel chef's knife. SB (at lease it ain't a Ginsu! )