“Christmas is coming, the goose is getting fat,” goes the old song, but these days, goose is a rare sight on the Christmas table. Instead, the place of honor goes to the turkey. Turkeys are native to North American. In 1519 Spanish ships introduced them to Europe. By the 1700s turkey drives were being held …
Tag: cooking
Umami
My wife and I recently returned from the annual International Festival of Wine and Food at the Banff Springs hotel, where the master of ceremonies, Tim Hanni, presented a fascinating (and very funny) seminar on matching wine with food. Much of Hanni’s talk was devoted to exactly how the sense of taste works. It’s …
Kitchen germs
In my small, elderly house, the bathroom opens onto the kitchen, which has always worried me: I keep picturing armies of bacteria marching out of the bathroom to contaminate my food. It turns out my concern is misguided: a recent study indicates it’s more likely bacteria from the kitchen will contaminate my bathroom.. Scientists from …
Food preservation
As a kid, I found the kitchen a rather mysterious place, filled with exotic implements like the bizarre “colander,” the ominous “deep-fat fryers,” and the straight-out-of-the-mad-scientist’s-laboratory “pressure cooker,” as well as bizarre ingredients like “bouillon,” “baker’s chocolate” (real chocolate’s evil twin), “paprika,” “cloves,” and something called “pectin.” Both the pressure cooker and pectin mostly came …
Salt
Okay, it’s pop quiz time. What mineral is used in greater quantities and for more purposes than any other? Give up? I’ll give you a hint: it’s the only mineral we sprinkle on both our roads and our French fries. That’s right: salt. Those innocuous little white crystals in the shaker on your table are …
Canning
This week I’d like to write about canning. No, no, no, this isn’t a column about corporal punishment in Singapore. “Canning,” not “caning,” as in, “Open up another can of beans, Ma, company’s coming up the walk.” Canning is a form of food preservation, something humans have been interested in ever since some early hominid …
Barbecuing
Summer may officially begin tomorrow, on the summer solstice, but for many people, summer really begins the first time they’re able to barbecue in their backyard. I am not one of them. I enjoy eating the fruits of someone else’s barbecuing efforts as much as the next guy, but to actually stand at the grill? …
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