Meet An Author: Taras Grescoe

A few years ago, I picked up a book called The Devil’s Picnic by Taras Grescoe. The journey around the world and the plate that I took with this book not only enlightened me regarding the origins of some foods and the laws they inspired but also about the political implications food can have. Grescoe, a native Montreal with a sharp wit and a sharper pen, has recently released a new book, this time on commercial fishing entitled Bottomfeeders. In his quest to find an ethically marine meal he exposes the truth about the fish we so casual order, cook and consume. Food for thought this is going to be and I look forward to meeting the author in person when he will be at Bon Appetit Cookbooks on May 10^th at 2pm to speak about his recent release. This is a free event but those who wish to attend as asked to RSVP in advance.

For more information: http://www.bonappetitcookbooks.com/classes.php

To RSVP, call Bon Appetit Cookbooks at 514.369.2002

Cod by M. Kurlansky

In high school, I always had history classes. Although the theme was different, grade 10 for example was Quebec history, grade 11 was World history, it was always about how people and places shaped the world. After reading Cod by Mark Kurlansky, I can now confirm that fish and food should also be considered as a significant factor. A look at any newspaper today will reveal that wheat will certainly influence the world of tomorrow… But back to under the sea.

Kurlansky’s book starts with a snapshot of the cod industry today, via the eyes of Canadian fisherman, and it isn’t a happy picture. He then traces the origins of cod fishing, as far back as the Viking era all the way to the over fishing and battles over proprietary sea areas of the modern era. We learn that throughout history, the impact of cod has been quite strong. Dried or fresh, this glorious fish has lead to wars, famines, slavery and cookery. Peppered between the pages of the book are recipes of the historical epochs discussed and we see how cod preparation hasn’t really changed much. However the process of how cod gets to the market, what determines it’s form in the market and who gets access to it certainly has.

An interesting read for those who are looking for a more historical perspective on food without the anthropology or the sociology. Cod remains the linking ingredient that demonstrates how beyond the treaties and key political moves, the appetite of the people and their access to food sources, such as cod, has had more influence than we may even have been aware of.

Cod by Mark Kurlansky

Vintage Canada, 294p.

Available on www.amazon.ca  

Iron Chef Montreal

On Monday April 14th 2008, I had the pleasure of attending a premier event - the first ever Iron Chef competition held in Montreal. While it wasn't exactly the same format as the original Japanese version or the American show, it was in the same spirit.

Held at La Queue de Cheval, eight chefs from some of Montreal's top restaurants created multiple dishes using one secret ingredient unveiled right before the start of the competition. An hour later, the two teams presented their creations. The main purpose of the event, other than to have us live the experience of what it's like to work the line under pressure, was to raise funds for the Feed a Child Foundation as part of the 10 year anniversary events celebrating the "Q"s presence in our fair city.

Unfortunately by the time the event was brought to my attention, it was already sold out, hence why I didn't post anything until now. The idea is to have those foodies who couldn't make it get a taste for it - so I made a montage of my experience. It is entitled Iron_Chef_Mtl.pdf and can be found in the Take Away section of my web site (click here). Hopefully it evokes the spirit of the evening ...

Food Blog Search

Here is something interesting: a search engine entirely dedicated to food blogs and the recipes they contain. What a great idea! No more fruitless searches - just quality results. This blog just recently became part of the network... oh the pressure to create new recipes is intense! So while I concoct, don't stop yourself from accessing other (but not necessarily better) potentially tasty recipes at the following address:

http://foodblogsearch.com/

In Defense of Food by M. Pollan

I have a mild obsession with Michael Pollan. He is my personal food hero. Why? Because he says things like “if your grandmother wouldn’t know what it is, don’t eat it”. Brilliant. It’s mostly that what he proposes is already what happens in my kitchen, in tune with the philosophy I try to dispel on this site and the approach that the suppliers and individuals that decorate my epicurean life promote. How could I not love this book?

His premise is quite simple but not as easy to implement if one isn’t aware of it. We have moved from “food” to nutrients, vitamins, and components, and along the way, we’ve perhaps lost focus on what is really important in terms of diet. What makes an orange great isn’t just the vitamin C it possesses but the fiber, the antioxidants and all the other features it contains – we all know this. However, what if what makes the orange wonderful isn’t when we break it down like that and try to isolate the key vitamin but rather an orange is healthy because of the way all those components within the rind work together. And perhaps we don’t even know the extent of those collaborations – hence why isolating them doesn’t give us the best benefits. Rest assured that Michael Pollan does a much better job at explaining this than I just have.

Here is my take-away: eat varied, wholesome, reasonable portions of quality ingredients. Most importantly, when eating, pay attention to how good it is, remember the process that resulted in the wonderful meal and savour the bounty of knowing that you're doing something great for your body and mind.

In Defense of Food by Michael Pollan

Penguin Press, 256p.

Available on www.amazon.ca