‘Synchronic metaphor of the diachronic. An instant soup. As here, symbolizing the New World's rejection of history, but in France there are still kitchens where soup has simmered for all of four centuries (…). Thus, a good meat broth set bubbling about the time of the League of Cambrai, bits of sausage added while Gaston de Foix was fighting in Italy, cabbage shredded in while Guises were shredding the Huguenots, a few new beef bones to celebrate the Aristocratic Fronde, fresh pork scraps for the Peace of Aix-la-Chapelle (…) End of neck for the Jacobins, chitterlings code of Napoléon, bitter herbs for Elba.'
burgess | m/f | haute cuisine

‘Roast pork and apple sauce. Sychronic sweet and savoury. Not at all French.'
burgess | m/f | haute cuisine

‘Mes amies préféraient les sandwiches et s'étonnaient de me voir manger seulement un gâteau au chocolat gothiquement historié de sucre ou une tarte à l'abricot. C'est qu'avec les sandwiches au chester et à la salade, nourriture ignorante et nouvelle, je n'avais rien à dire. Mais les gâteaux étaient instruits, les tartes étaient bavardes.'
proust | a la recherche du temps perdu | cake | haute cuisine | taste

'Cold things have little smell, and one of the attractions of a snowy night is the total blank our nose perceives. Part of the fun of ice cream is the surprise when a huge flavour develops in the warmth of your mouth. Try this: put some strawberries and ice in a blender, give the mixture a twirl until the ice is finely crushed, wait for ten seconds, then take off the lid and smell. What you get is hard-boiled eggs, because the strawberries contain light, sulphur-containing compounds that alone manage to struggle free at this low temperature.'
turin | secret of scent | ice cream | smell | strawberries


cite [at]

free stats