Food Porn by Molly O’Neill

304px-Baker_BananaOriginator of the term ‘food porn’, Molly O’Neill describes the world of food as it stands today. This article was written in 2003 in the Columbia Journalism Review, but it clearly is as thorough and as true as it was on the day it was written.

On a balmy May evening in 1997, I was at a bookstore in Santa Barbara, California, signing copies of my third cookbook. It wasn’t my best book, and nearly every chapter of it had previously appeared in my food column in The New York Times Magazine. Nevertheless, nearly two hundred people waited to pay me homage — as well as $26.95 for the book.

The magazine was one of the most powerful platforms for food writing in the nation and, to the people in line, I was a rock star. My mother, a sensible Ohioan, was with me that night and she was appalled. She stood near as fans gushed admiration for my prose and recipes.

Finally, as if unable to contain herself another second, my mother interrupted one woman’s compliments and asked: “Do you actually cook that stuff?”

“Of course not,” replied the customer, who looked like my mother, tall, lean, with a white cap of stylishly coiffed hair. “Every week I cut them out of the magazine and promise myself I will cook them. Don’t we all?”


Continue reading this story at alternet

The Best Divisions for Knowledge of the Regions by Al-Muqadassi


The bluntness of the author is not unusual for the times he lived in, but it can still be startling to read.

About this book: “Written 1000 years ago, this geographical treatise was based on some 20 years of experiences undergone and observations noted in the author’s survey of the realm of Islam, from the Atlantic to the Indian Ocean. He presents his observations on its topography, vegetation, religion and culture.” (google books)

Screen Shot 2014-09-02 at 9.15.22 AMTo read more, go to


Comrade V.V. Pokhlebkin’s Treatises on Russian Food


If you want to know anything about Russian food – and I mean extensively and thoroughly know – the man to go to is V.V. Pokhlebkin. Historian, academic, writer, foodie. Today I’m giving you a treasure trove in the form of a link to all of his writings online.


V. V. Pokhlebkin’s SEASONINGS  Seasonings — it with what season, flavor, improve food, mix to it something improving its general taste. Usual dictionaries interpret the concept “seasoning” as everything that accompanies, accompanies food in general and the main food in particular. Such interpretation even more expands sense of this term.

IN TOTAL ABOUT  V. V. Pokhlebkin’s SPICES  Spices — a product of exclusively phytogenesis. And the plants giving spices, belong more than to 30 various botanical families.

The CULINARY DICTIONARY from And to I  am V. V. Pokhlebkin  The offered dictionary offers an explanation, interpretation and a help material (a compounding, nature of application) on all categories of the terms relating to area of cookery: to its history, the theory, practice, raw materials (products), kitchen to utensils, tableware, tools, types of the center etc.

V. V. Pokhlebkin Kniga’s RUSSIAN AND SOVIET KITCHENS of known author-culinary specialist V. V. Pokhlebkin will acquaint readers with history of national kitchens of the people of our country, with the detailed characteristic, features, processing methods of each of them. The main contents is made by recipes of preparation of national dishes. V. V. Pokhlebkin Retsepty’s Russian cuisine of Russian cuisine

UKRAINIAN CUISINE  V. V. Pokhlebkin Sredi of Slavic kitchens the Ukrainian uses wide popularity. It gained long ago distribution far outside Ukraine, and some dishes of Ukrainian cuisine, for example borsches and vareniki, entered into the menu of the international kitchen. V. V. Pokhlebkin Retsepty’s Ukrainian cuisine of Ukrainian cuisine

 V. V. Pokhlebkin’s BELARUSIAN CUISINE  As for purely flavoring qualities of dishes of Belarusian cuisine, they are very high, especially if them use svezheprigotovlenny (for example, the dishes containing potatoes and a flour), hot — “with a heat, about a heat”, instead of cooled down and the more so warmed. V. V. Pokhlebkin Retsepty’s Belarusian cuisine of Belarusian cuisine

V. V. Pokhlebkin’s MOLDAVIAN CUISINE Moldova — edge of rich natural opportunities, edge of grapes, fruit and various vegetables, and also sheep breeding and poultry farming. No wonder that Moldavian cuisine long since uses all these riches. V. V. Pokhlebkin Retsepty’s Moldavian cuisine of Moldavian cuisine

AZERBAIJAN CUISINE  V. V. Pokhlebkin Svoyeobraziye of Azerbaijan cuisine is that, possessing some similar lines with other Transcaucasian kitchens — existence of the same type of the center (тындыр), kitchen utensils and food raw materials — she created a bit different menu and as a whole other flavoring scale on this base. V. V. Pokhlebkin Retsepty’s Azerbaijan cuisine of Azerbaijan cuisine

V. V. Pokhlebkin’s ARMENIAN CUISINE  Armenian cuisine — one of the most ancient kitchens in Asia and the most ancient in Transcaucasia. Its characteristic features developed still, at least, in a millennium B.C., during formation of the Armenian people and remain in many respects throughout more than three millennia. V. V. Pokhlebkin Retsepty’s Armenian cuisine of Armenian cuisine

GEORGIAN CUISINE V. V. Pokhlebkin  Speaking about Georgian cuisine, it is necessary to tell about the main distinctions of cuisines of the Western and East Georgia caused not only a different environment of these two big areas, but also known Turkish influence on cuisine of the Western Georgia and Iranian — on cuisine of East Georgia. V. V. Pokhlebkin’s Georgian cuisine. Recipes of Georgian cuisine

BALTIC KITCHENS  V. V. Pokhlebkin Baltic kitchens — Estonian, Latvian and Lithuanian — have a number of the common features caused by similarity of an environment and historical development of the people of Baltic. V. V. Pokhlebkin Retsepty’s Lithuanian cuisine of Lithuanian cuisine, V. V. Pokhlebkin Retsepty’s Estonian kitchen of Estonian kitchen. V. V. Pokhlebkin Retsepty’s Latvian kitchen of the Latvian kitchen.

V. V. Pokhlebkin Govorya’s CENTRAL ASIAN KITCHENS about the Central Asian kitchens, it should be noted their community, on the one hand, and some isolation of the Turkmen kitchen from Uzbek and Tajik — with another. Recipes of the Central Asian kitchen.

ЗAPOLYARNY, MONGOLIAN, JEWISH KITCHENS; KITCHEN OF THE FINNO-UGRIC PEOPLE   Three large national culinary directions are presented to V. V. Pokhlebkin not only in the territory of the CIS, but also beyond its limits. These are the Mongolian, subarctic (polar) and Jewish kitchens. All of them considerably differ and from each other, and from considered in the book. V. V. Pokhlebkin Retsepty’s polar kitchen of Polar kitchen. V. V. Pokhlebkin Retsepty’s Mongolian kitchen of the Mongolian kitchen. V. V. Pokhlebkin Retsepty’s Jewish kitchen of the Jewish kitchen. Recipes of Finno-Ugric kitchen of V. V. Pokhlebkin

 V. V. Pokhlebkin Moda’s my KITCHEN on sandwich-type, so-called “buffet”, on consumption of “quick food” — “fast food” — takes in the last decade and Russia.

Recipes of dishes of ethnic cuisine of the people of Russia and USSR. Russian national recipes. Recipes of dishes of Russian cuisine. Russian cuisine recipes. National recipes of the people of the USSR.

Corn: Our Mother, Our Life by Margaret Visser


One-ingredient histories have become an important part of our current reading and writing of food. Here’s one on corn – that ingredient both loved and hated – written way back in 1986.


Screen Shot 2014-08-24 at 8.27.39 AMTo continue reading go to Much Depends on Dinner by Margaret Visser, Chapter One.