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The New York Times today has an article that speaks volumes about the publishing industry, especially to those who don’t realize how hectic it can be. Houghton Mifflin Harcourt has stopped accepting manuscripts, in other words, working only with what they already have in the pipeline until they end the freeze. What will the literary […]
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In an Op-Ed in this morning’s New York Daily News, Justice Denied author Marci Hamilton decries another situation in which sexual abusers are shielded from public scrutiny. It’s a familiar criticism of the Catholic church, but this time, it’s happening in New York’s Orthodox Jewish community. Most people think our culture offers no sympathy to […]
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According to legend, the turning point in the development of French gastronomy was 1533, when Catherine de’ Medici, daughter of the famous Florentine family, married the future King Henry II of France. The suite of servants who accompanied her north from her native Tuscany included chefs, who brought the recipes and techniques of Italian cooking with them. These dishes were unlike anything served in France at the time and they touched off a culinary revolution.
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First off, newly syndicated readers who want to have access to my previous posts can find them archived here as well as listed on my own site here. After last week’s speculations on time I would like to ask an even deeper question: why is there time? My 4 year old daughter would be proud. […]
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Roasted Rack of Lamb with Bitter Orange Deglazing Sauce -- My standby this Thanksgiving for a small crowd.
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With the Martin Gardner books available, I’ve been throwing the word hexaflexagon around a lot. It’s part of the title, after all. For anyone who hasn’t ever seen one, they’re cool. I came across this video of someone flexing a hexaflexagon made from a map; one of the more interesting applications I’ve seen.
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Is the concept of patriarchy still a useful one? Or has it lost its meaning through years of feminist criticism and criticism of feminism? In the latest issue of Bookforum, Feministing blogger and American Prospect editor Ann Friedman delves into two books on patriarchy, including the work of Cambridge authors Carol Gilligan and David Richards. […]
Read MoreIf you're like me, you love beets. They're all over restaurant menus lately, which is great. Though delicious and simply done, I find ordering them underwhelming. After all -- they're really easy to make at home, and they keep for ages. I've gotten my wife eating them, and probably do so 2 or 3 times a week. Here, Susan Pinkard, trolling through historical French recipes, has excavated a recipe for a Good Friday dish (totally vegetarian). It's unlike my usual beet routine, so I'm going to give it a whirl. How could one go wrong with 2 sticks of butter?
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