Aromatic Appetite

“The flavors of childhood foods seem to leave an indelible mark, and adults often return to them, without always knowing why” –Eric Schlosser, “Why the Fries Taste so Good”

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Smells can be associated with so many things: they can evoke memories and emotions and remind you of a specific moment in your life. Whether it’s that perfume your mom wore growing up, or the smell of your favorite pizza place that you loved in high school, smells are a powerful tool that can constantly bring up different memories. In his article “Why the Fries Taste So Good,” Eric Schlosser writes about how powerful smell is when it comes to our appetites and memories, and how it effects what we like to eat. Schlosser criticizes the major manufacturing of smells and tastes that Americans adore so much, and explains the science behind why humans’ appetites are so affected by the smells of different foods. Continue reading

A Taste of Nostalgia

IMG_8343Audre Lorde, in her excerpt “Spices” from her titled work Zami: A New Spelling of My Name, recreates the sense of child-like wonder of watching and helping her mother work in the kitchen through her now nostalgic, adult eyes.  This is a retrospective activity we participate in over and over again throughout our mature lives, knowing that, as Lorde so indisputably put it, “Whatever came from home was bound to be special.”

Lorde’s focus in her memory of the processes her mother used while in the kitchen instead of simply looking at the food.  I think that’s part of the reason why I connected so closely to her writing.  The actions around the food make the memory.

A memory I often have is one of watching my mother bake peanut butter chocolate chip cookies in our kitchen, and then later on, when she was certain I wouldn’t burn myself on the stove (though I proved her wrong many times), taking over the household bakery.

It’s a sweet flashback, and one that speaks out to Lorde’s reminiscence to her and her mother’s time in the kitchen together.  It’s a memory I go back to when I feel like I’ve lost myself in the mess of trying to become a fully functioning adult.

My memory always begins with the end of the first batch of cookies… Continue reading

"Cooking for Two" cookbook.

The Power of Simplicity: Janet Hill, Fannie Farmer, and Perfect Recipes a Century Later

In her late thirties, high school teacher Janet McKenzie Hill ventured to Boston, where she enrolled at the Boston Cooking School. After studying under American culinary pioneer Fannie Farmer, then director of the BCS, Hill graduated in 1892. She went on to found the Boston Cooking School Journal, which she edited for many years, and author numerous cookbooks, including Salads, Sandwiches, and Chafing Dish Dainties (1899), Practical Cooking and Serving (1902), and Whys of Cooking (1916) (Feeding America). This recipe for ginger cakes—flavorful spice cookies boasting a crispy exterior and a dense, chewy center akin to soft gingerbread—comes from her 1909 volume Cooking for Two: A Handbook for Young Housekeepers.

Version 2Plain Ginger Cakes

½ cup of molasses

1 teaspoonful of soda

¼ cup of butter

¼ cup of boiling water

2 cups of flour

½ teaspoonful of salt

½ tablespoonful of ginger

½ teaspoonful of cinnamon

Stir the soda into the molasses; melt the butter in the boiling water; turn all into a bowl and stir in the flour, sifted with the salt and spices; add more flour if needed, but keep the dough as soft as can be handled. Roll a little of the dough at a time to a sheet about three-eighths of an inch thick and cut into rounds. Press two pecan nut meats into the top of each, and dredge with granulated sugar. Bake in a moderate oven. The recipe will make about twenty cakes.

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Gingerbread Cookies for All Ages

It started when I was young. Every few months my Dad would come home from the store, sit me up on our kitchen island, and we would bake a cake together. We started with the box mix. We’d measure out the flour and oil together, my Dad holding the cups steady in contrast to my uneven pour. He’d even let me break the eggs myself – although that, unfortunately, often resulted in us fishing out a few bits of shells. As I grew older and spent less time at home, my Dad and I were able to bake together less and less; yet, we were able to become more diverse in our baking style: we moved on from boxed cake mixes to more advanced brownies and cupcakes. Soon, we were only baking together over Christmas break, using premade gingerbread dough to create Christmas masterpieces. We bought special cut-outs and rainbow-hued icings in order to create an appealing scene of purple reindeer, polka-dotted gingerbread women, shiny North stars, and even a gingerbread man with a fondness for lederhosen. Continue reading