I've had this book for several years, and I expected it to be like a lovely Ruth Goodman book. The only reason I have not rated it 5 stars is because I've had this book for several years, and I expected it to be like a lovely Ruth Goodman book. The only reason I have not rated it 5 stars is because it is not as delightful and fun as a Goodman book. But on it's own merits, it's a wonderfully detailed and beautifully researched book about the history of Henry VIII's kitchens at Hampton Court. However, it is rather dry when compared to other books on a similar topic - namely Goodman!
All the King's Cooks covers a wide variety of topics, starting from the actual structure of the kitchens and why they were built in a certain way. The first half of the book mainly discusses the functions of the various rooms, the supply chain management, logistics, and the authorities in charge of various tasks. There is a very detailed plan of the kitchens in HC, which I continuously referred back to since the whole thing was a very complex operation.
I found the second part of the book more fun because now we get to the topic of what the people actually ate, how they ate, what formalities were observed, and the class distinctions in food habits and the food itself. Henry's table manners were discussed in detail and I could almost picture him eating food delicately with his hands, which kind of warms my heart.
The last section contained recipes that are modified for modern taste. Yet, I somehow don't think I'll try cooking a peacock, not the least because it's a protected species in India. The whole thing contained too much meat, too much sugar, and had no respect for modern dietary ideas of micronutrients and calorie intake. No wonder they had "fish" days! Often, two meals were served in the guise of a first and a second course. Just way too much food for the aristocracy.
If you like to know about food and historical European food habits, this is a wonderful book. ...more
A pasha of cuisine is born only once every 2 to 3 hundred years. They are past masters of everything food related and are able to influence the peopleA pasha of cuisine is born only once every 2 to 3 hundred years. They are past masters of everything food related and are able to influence the people who eat their creations. The concept is derived from an obscure Ottoman legend. In The Pasha of Cuisine, the story revolves around an unnamed person (later revealed as Cihan; not a spoiler, doesn't matter!) who escapes death as a royal child during a takeover and roams around learning about food until he becomes the pasha of cuisine.
The theme has a lot of possibilities and I fully expected it to be delightful and adventurous. But it all became a gigantic meh when the author chose to introduce a random woman, Kamer, whom the pasha follows all over the world for 'love'. What could have been an exciting story filled with interesting characters all devolve into an annoying love story that I couldn't care less about. I mean, why on earth doesn't this chap at least plot to take revenge on the people who tried to kill him?
Ersin follows the weird trend of not specifying which time period (or country or personality) on which the book is written, which is one of my major pet peeves. I believe this is the reign of Ahmed I (though he did not kill all the children!) and the Haseki Sultan was Kösem Sultan (she was strangled). It's just so much more enriching when I am able to read up further on the small details of a nice historical fiction.
Cihan as a character was on the brink of interesting, but I believe it got spoilt by the love story. As a person, he seems to have no motivation for anything other than following Kamer around. Kamer herself was rather one-dimensional and doesn't even get much time on the pages. This might be why the 'love story' appears devoid of any interest. Their great love simply does not reach me through the pages and Kamer's 'fiery temperament' is highly uninteresting. A slave and a sexworker, there is a story to be told here about Kamer, but Ersin does not choose to tell us that story, and reduces Kamer to a mere object of Cihan's desire.
Some of the other characters were more interesting, especially from the royal palace and the series of chefs who propel Cihan on his way. The descriptions of cooking and food were enticing and I thoroughly enjoyed the author's own probable love for food. The historical setting was very well done and one does get transported back in time. Cihan's talent for cuisine came across very well, but not his passion for food. Despite the detailed, and often lovely, descriptions, I never felt that Cihan had any level of passion for cooking or eating. I am more engrossed in my kitchen experiments than Cihan appears to be. I definitely don't think about my lovely husband when I am cooking; only my food and the meal I would be having later.
There is a fantasy element to the story with Cihan having to learn all kinds of random stuff such as astrology, the zodiac, the secrets of spices, and he is able to kill or cure merely with food (if only that could be so!) I would classify this as historical fantasy, though the latter part does not intrude too much. It didn't bother me, and I actually thought it added a bit of spice to the otherwise boring character since he had to get his power from somewhere since his brain only seemed to react to Kamer and appeared incapable of soaking in other information.
It's an easy read but not great. It's one of those books that leaves me feeling dissatisfied because I recognise the potential that was unfulfilled. ...more
The Language of Baklava is a memoir by Jordanian and American author, Diana Abu-Jaber. With a Jordanian father and an American mother, she inherited bThe Language of Baklava is a memoir by Jordanian and American author, Diana Abu-Jaber. With a Jordanian father and an American mother, she inherited both cultures, and the memoir revolves around her trying to decide which parts to keep and which ones to discard from both. The title itself refers to the popular sweet baklava, a delicacy that is claimed by many different nations as their own.
The main characters are Diana and her father, Bud, who emigrates from Jordan and tries to settle down in America with an American woman, but is unsuccessful in abandoning his yearning for Jordan. Father and daughter have a deep bond forged through food. Both kind-hearted and generous, Bud can also be irresponsible and abusive to his family. Diana's mother often fades into the background in the story, which makes me wonder if her views and needs were ever considered by her father.
Diana lived in both Jordan and the US as a child and the experiences were so different. But it's also very enticing to see the experiences through her eyes because it's so different from those who had already put out roots. In both countries, Diana is the outsider but also belongs. She effortlessly blends in, but at the same time, is unable to understand that she has blended in.
As a teen growing up, Diana was suffocated by her father's controlling and abusive behaviour. Though I liked Bud in the beginning as he appeared to be devoted to his family, he grew more and more annoying over the years. His own frustration with his life was taken out on his family, his irresponsible and impulsive decisions affected everyone else, his lack of respect for his wife and daughters was disgusting. Diana, as the eldest, was also the most rebellious, and was forever butting heads with her father. Eventually, she manages to forge a path of her own.
Later, it becomes clear that the entire Abu-Jaber clan is similarly annoying and abusive. She herself says "My family is full of snappy dressers, big dreamers, holy fools, drug addicts, riot starters, layabouts, poets, con men, gurus, murderers, gamblers, diplomats, tyrants, professors, vicious gossips, magicians, toughs, snobs, petty thieves, big crooks, rich guys, mesmerists, gigolos, and fancy idiots." All her uncles band together to sexually harass her friend, who was their guest. After this happened for the second time, I was left unimpressed by their 'generosity'.
The highlight of the book are the recipes that are intricately enchained with Diana's own memories about her childhood. Food memoirs are usually fun for this reason even if there are other depressing things going on in the background, and The Language of Baklava did not disappoint in this respect....more
My first finish of 2022! I hadn't really known Stanley Tucci specifically before I picked up this book, but I immediately realised I had loved him as My first finish of 2022! I hadn't really known Stanley Tucci specifically before I picked up this book, but I immediately realised I had loved him as Paul Child in Julie & Julia. The book is basically a food memoir. Though an American, Tucci grew up in a very Italianised culture due to his family, and this especially applied to the food. Eating delicious homecooked food, Tucci developed a passion for the culinary arts, even though he opted for a career as an actor.
I was honestly not too interested in the author's life, so I was rather glad he kept his personal life to the minimum. But he managed to still tell a tale about himself and his life through food, and that's really a unique perspective that I enjoyed. He also shared recipes of dishes he enjoyed throughout his life. The tone of the book is mostly buoying, and I really, really liked that his passion for preparing and eating food came through unapologetically. I read this only for the food and Tucci delivered.
The book did get a little heavier at the end with descriptions of the lockdowns and his battle with cancer, neither of which I was very interested in reading. I am glad he got his taste buds back, though! He also kept saying that he will continue to name drop, but it all sailed over my head because I am not very cognisant of pop culture. I just fumbled around wondering whom he was talking about, whether that person he just mentioned was a celeb or just a nice chap, and didn't feel motivated enough to google.
I've been following a few authentic Italian food YouTube channels recently, and this book came at a perfect time. Tucci isn't very knowledgeable about most other cuisines, though he does mention quite a few others in the passing. But he mostly just sticks to what he knows, which is Italian food. I found this rather limiting as it would have been awesome if he had explored other cuisines as well. Still, a fun book to read if you love food....more
Rukmini Srinivas brings together nostalgia, good food, and enchanting anecdotes in this wonderful memoir. Well, it's technically not a memoir but bitsRukmini Srinivas brings together nostalgia, good food, and enchanting anecdotes in this wonderful memoir. Well, it's technically not a memoir but bits and pieces from Rukmini's own life and from the lives of the people around her. Her chosen recipes are also mostly lovely and depict the best of South Indian (mostly, Tamil) cooking.
A lot of the stories read like the ones my own patti (maternal grandmother) would tell me. My patti is only a couple of years younger than Rukmini and they belong to the same place, background, class, and caste. Just like Rukmini, my grandmother too had lived in Chennai, Pune, Delhi, and so on. So a lot of the stories brought loads of nostalgia to me, of the times when my patti would chat with me about her younger years. In fact, I think my patti would enjoy this book and I am definitely going to recommend this to her. Rukmini's family appears to be far more progressive than my own in many respects. She was sent off to college and lived alone in hostels, something even my mother was not allowed to do. So yes, there is a lot of difference as well.
There were sketches and pictures accompanying some major events and descriptions, which were really interesting. I really love looking through old pictures and wondering about the past, and this was a perfect story already served up with these lovely pics.
I enjoyed Rukmini's description of her life in India more than her USA descriptions. I was impressed that she actually knew R.K. Narayan, one of my favourite authors. I actually think she has channelled his method of writing in this book, just letting the story flow where it will. It was interesting to know that Narayan finished writing The Guide in her home in the US. Despite all this, her Indian memories were still more interesting to me.
I was mildly annoyed by the fact that this book appeared to be written solely for an American audience. I simply died when she described the delicious arisi upma as rice couscous. Ugh! I mean, couscous is delicious too, but just no! She describes paranthas as tortillas and dosai as lentil crepe. It's irritating because Indian food is a major cuisine and doesn't need to be described in such random terms taken from other cuisines. A second annoyance was that there were no photographs of the food items, which could have given readers an idea how the food looks, rather than mangling its name.
But despite these minor niggles, I really enjoyed this book and wish there could be a sequel....more
I had Kitchen Confidential for quite a while lying in my e-reader and I thought it was about time I read it. I wish I hadn't now! I had thought a bookI had Kitchen Confidential for quite a while lying in my e-reader and I thought it was about time I read it. I wish I hadn't now! I had thought a book about food can never possibly be so boring and disgusting. But Anthony Bourdain's personality permeates throughout the book and put me off completely.
Bourdain appears to have had a decent enough childhood and his chapter about discovering good food in France was nice. But the rest of it was just him being a dickhead. It is no surprise that most industries are sexism, racism, homophobia, and whatever other "isms" you care to mention. These are not unique to the food industry. But the toxic masculinity that Bourdain advocates, and even revels in, is disgusting.
Tim, a veteran waiter, is dry-humping Cachundo—to Cachundo's apparent displeasure. He's blocking the lane and impeding traffic in the narrow kitchen with his thrusting. I have to ask Tim nicely not to sexually harass my runners during service . . . after work, please.
If you are easily offended by direct aspersions on your lineage, the circumstances of your birth, your sexuality, your appearance, the mention of your parents possibly commingling with livestock, then the world of professional cooking is not for you.
I mean, really! WTF? Who would change things if you don't? He goes on and on in this vein for pages. He was kind enough to admit that some tough women handle the sexual harassment very well and are stars of the kitchen. I mean, are you brain damaged? Why should women have to be experts at handling gropers to work in a fucking kitchen? It's not a fucking qualification!
And then, there are all the Ecuadorians, Mexicans, Cubans, etc. whom he specifically chose in order to exploit them. Looks like people who have no expectations of holidays, sick leave, healthcare, and such, should only work in Bourdain's kitchen. He makes it abundantly clear. That's why he didn't hire white Americans, who would never put up with his shit.
The book was disgusting in other ways too. Bourdain is against vegetarians and frankly I am glad he hated us. Bourdain's never ending descriptions of groping and namecalling in his kitchen got on my nerves very fast. He calls a sexual abuser - one who gropes everyone in the kitchen - his best friend because he was oh, so efficient! But it appears he was more bonkers than ignoring just what many other men like to do.
We considered ourselves a tribe. As such, we had a number of unusual customs, rituals and practices all our own. If you cut yourself in the Work Progress kitchen, tradition called for maximum spillage and dispersion of blood. One squeezed the wound till it ran freely, then hurled great gouts of red spray on the jackets and aprons of comrades. We loved blood in our kitchen.
The man was really messed up. I am not surprised he committed suicide. It appears he supported the Me Too movement and regretted this horrible memoir before his death, but it's too little too late if you ask me. A lifetime of promoting toxic masculinity cannot be erased with a few words in old age. And this book would serve better as a coaster.
Okay, so there were some interesting bits if you just skimmed through all the abuse and the nasty bits. He offers some cooking tips and a pretty decent insight into dining for customers. I personally find that restaurants in Pune are mostly useless with loud music, large TV playing sports, unbearably bright lights, and indifferent service. It's like they can't decide whether they are a club, sports bar, or operation theatre. Reading Kitchen Confidential gave me some real insights into why restaurants would make it such a chore to sit through a damn meal.
At the end, Bourdain gives tips on how to become a chef. Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn't prevent you from enjoying their company, working with them or finding them entertaining. This business grows assholes: it's our principal export. I'm an asshole. You should probably be an asshole too.
That just about sums up the book and the man....more
What a beauty! It's been a week since I finished reading this and it's still stuck in my mind. I had never thought a biography of Julia Child would beWhat a beauty! It's been a week since I finished reading this and it's still stuck in my mind. I had never thought a biography of Julia Child would be of much interest to me. I only picked this up out of curiosity after watching Julie and Julia. I hated Julie but was intrigued by Meryl Streep in the role of Julia. But even so, I didn't have high hopes from the book.
My Life in France proved to be a beautiful piece of work. It is written by Alex Prud'homme, Julia's great-nephew, who spent days trying to get to the essence of Julia's love of French food. He used old letters and his discussions with his great-aunt to write this book. What is wonderful about it is the way it evokes feels of post-war France in a way I have never seen anywhere else. It's like watching a wonderful Jacques Tati film, only without the satire. I enjoyed the utter fascination of Julia and her husband, Paul, with France and French food. But Prud'homme deserves his own accolades for the writing.
I really enjoyed reading about the relationship between Julia and Paul. They had genuine love and respect for each other. Here is one man you can say is the man behind the woman. Paul encouraged her in every venture and was content to play the second fiddle. Most of the women Julia talks about appeared to be working in the 50s, which I found quite intriguing. It was also interesting to read about Julia's relationship with her extreme right-wing father right in the midst of the McCarthy regime. Julia herself was left-leaning and appeared to be quite rational about her country's foreign policy.
Paul was a diplomat who was posted in France. This is how Julia got introduced to the country. It was instant love for her. After five years in France, they also lived in Germany, Norway, and the US. None of these places are described in quite the same way as France, so they were not as interesting to read about. The book does become less interesting in the second half once the couple leave France but by then I was so hooked with Julia's life and career that my interest remained strong. The author's descriptions of the various friends, acquaintances, and relatives of the couple gave a depth to the story and were sometimes quite funny.
And finally, the food! Julia was obviously passionate about food in all forms, but she was crazy about French gourmet food. I must admit the French have a great food culture, especially the way they take their time to actually eat. Even though I am a vegetarian, I actually began to appreciate Child's dedication to finding the freshest and best ingredients for her dishes. Her commitment to learning new dishes and experimenting on new ways to cook was inspiring. Sadly, I could not use most of her recipes because they were not vegetarian, but I found a couple of aubergine recipes that I totally intend to try out.
Julia Child was a remarkable woman, and Alex Prud'homme is a remarkable writer. This book is eminently readable and enjoyable....more
Food is an important part of who we are as a species. One of the things that set humans apart from all other creatures is the ability to indulge in agFood is an important part of who we are as a species. One of the things that set humans apart from all other creatures is the ability to indulge in agriculture and to cook. Indian cuisine is pretty popular around the world, and one reason for this is that it has borrowed heavily from other cuisines and has also given a lot back. Learning more about the history of food in India is an intriguing idea, especially in view of the current political scenario where people want to tell other people what and how to eat.
Feasts and Fasts: A History of Food in India is definitely a book that is meant for food lovers. If you want to know where and how your favourite dish originated, you might want to read this book. The author appears to be in love with Indian food and has written several books on this subject. This, however, is her first one the history of food.
Sen divides the book into different historical periods and shows how technological progress as well as outside cultural influences through trade, war, and marriage, helped shaped our food culture. Starting from the beginning of agriculture, Sen takes us on a journey through the food habits of this region till the White Revolution. Religious influences have always been quite heavy on food culture and this phenomenon is also explored thoroughly in the book.
Recommended for anyone interested in history, India, or food, or more specifically, the history of Indian food....more
Michael Pollan is a food activist, trying to get people to dump fast food and industrial food, and eat healthier. I first came across him in a documenMichael Pollan is a food activist, trying to get people to dump fast food and industrial food, and eat healthier. I first came across him in a documentary called Cooked, and I loved the way he talked about fresh food. Eating (and cooking, to some extent) is a passion with me, so I was hooked. I loved the documentary, and I expected to love this book. And I did!
The main subject of the book is how maize (or corn) displaced all other crops in the US. Because it offers a better return for money for the big agrobusinesses, this plant is often preferred by farmers, who find out only too late that this choice has led them down the path of poverty. Industrial farming also leads to environmental disasters, ruining the land, as well as the surrounding water bodies, for future generations.
Pollan also goes into the meat processing industry, and we get to see the sorry state of the cows. Their feed is unhealthy and unnatural, and does not allow them to grow organically. They are kept in overcrowded conditions, standing in their own shit for days on end. The animals are not even allowed a glimpse of the outside world, and even have to engage in forced cannibalism, something not natural for cows. All this is not only terrible for the animals, but their meat also ends up being very unhealthy for consumers. Pollan also talks about the chicken industry, which faces similar issues. Pollan even has issues with industrial organic products, because of the fact that the criteria for labelling anything organic is kept low to help big companies make money.
As an alternative, Pollan describes family-run farm businesses, which incorporate a healthy and full life for the animals before they are slaughtered for meat. The vegetables and fruits are also fresh. The variety of crops and meat means that these farms are also better for the environment overall. The extra money spent would be well-worth the benefits. How accessible such food is for everyone in the US is however not explained.
I think this is a pretty comprehensive look at the food industry in the US, and the impact it has on Americans and the rest of the world. But the best part of the book is when Pollen himself goes out to hunt, gather, and cook his own food! I don't think I will be doing that any time soon, though!...more
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