[Bialetti Espresso Makers]

I recently dusted off my old Bialetti. However, despite the fact that filters and all are intact, I can't quite get my coffee right. Does anyone have any tips?

Cheers!

Cb

[modern cookbooks?]

Hello,

I've been asked to do a piece on new cookbooks and how they attempt to appeal to modern readers.

However, my field of research is mainly 19th century cooking.

The editor would like to see me dive into issues such as nostalgia, sense of place etc.

Does anybody have any ideas of articles worth perusing? Unfortunately, my university doesn't have access to Gastronomica and the paper version is damn near impossible to find up here.

Thanks...

CB

[Classic Cookbooks]

Hello all,

I am currently looking to start a ph.d. project on Danish cookbooks from around 1900 to 1970. I would like to compare the Danish publications to international bestsellers as well as the most influential cookbooks, especially in German, English, French and Spanish.

So, in your opinion, what books are must-reads for me?

Kind regards,

C.B.

[Good restaurants & markets in Cannes]

I am spending a month in the area of Cannes. Does any of you know of any good restaurants in that area?

Regards,

CB

[Collecting Food Manifestos]

I'd count The Cook's Oracle (1829, 7th ed.) by William Kitchiner among the manifestos as well.

You can check it out here.

[Cutting Boards DIY]

This summer, I am moving in to an apartment with a bigger kitchen. I want to celebrate the extra space to get myself the XXL cutting board I've always wanted. However, here in Denmark they are difficult to find, and so I've decided to make my own, if possible.

Do any of you have any advice as to the kind of wood I need and the production details? Or, alternatively, a place to buy larger-than-usual cutting boards.

Happy Easter,

CB

[Dutch potted herring]

In travel diaries from 19th century Denmark, I keep running into this. Does anyone know what it is, Dutch potted herring?

Best,

CB

[Food Words for Children]

Come to think of it, my mom's been calling me flounder ever since I was small. Hmmm... fishy!

[Olive tapanade]

Megan, that'd be great! I'm a big fan of tuna and sardines (both of which are easier to come across in good quality than anchiovis in my neck of the wood).

Best

Cb

[Olive tapanade]

Thank you. I'll will try that...

Cb

[Olive tapanade]

I want to impress someone with olive tapanade, and mine just doesn't cut it. I feel I've tried it all. Could it be that I amm simply not picky enough when it comes to the olives? Is it the oil that's wrong?

Does any of you have a recipe that you'd recommend?

Thanks in adv.

CB

[What is a "Danish Layer Cake"?]

Being Danish, too, but short of Mette's descriptive account, I thought I'd post an image of the typical layer cake my mom would whip up for our birthdays. Complete with flags.

[Foods That Cure]

I've tried the garlic/warm milk/honey combo a few times against a cold, never with much luck. However, taking my vitamin C level to 1000% RDI always does the trick.

[Three foods you can't live without]

cantaloupe - cauliflower - cottage cheese

My brother, lazing on the couch, says he can't live without cheese, crispbread and curdled milk...

[Foods you inexplicably hate]

Well, actually, I despise them the most when they're cooked. If they are raw in a salad, I will pick 'em out and eat the rest. If they've been cooked, the whole dish will be too bell pepperish for me.

Pan, do you like bell peppers?

[Foods you inexplicably hate]

*gag!* Bell peppers! All kinds... Red, green, yellow, black, orange!!! I swear I must be allergic, why else would my body refuse this one veggie so vigorously!?