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Literary Traveler’s Food Issue – December 2013

January 8, 2014 in Book Review, Christmas Literary Traveler, Cocktails Inspired by Literature, Cooking, Food, History, Holidays, Literary Food, New York Travel, Recipes

The holidays are behind us, and most of us are finally recuperated from the binge-eating extravaganza that can often be a more exhaustive sporting event than the Winter Olympics. Now, safely in the New Year, leftovers are passing their expiration dates, and as such, significantly lowering the chances of us dipping into them for a midnight snack. While we try to stick to resolutions of gym memberships and clean eating, we fall asleep at night dreaming of the pumpkin pies and cheesecakes of holidays past.

So, fittingly, as you up the incline on the treadmill and race into 2014, enjoy a tasty snack that you may have missed amid the hubbub of the holidays — our Food Issue! After all, reading about food doesn’t break any resolutions, right?

ARTICLE:

Southern Comfort: A Poet’s Biography of Antarctic Cuisine by Jessica Monk

Jess caught up with Antarctic poet and accidental food writer Jason Anthony at the Boston Book Festival and chatted with him about his latest work Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine. Now stateside, he shares historical anecdotes about the palatable oddities of Antarctic cuisine, how to spice up the culinary monotony at the bottom of the globe, and reflects on some pretty beautiful spaces with some equally beautiful words from his writing.

The greenhouse at McMurdo, where fresh vegetables are grown like living gemstones, is described in Hoosh as a verdant Eden where couples go to talk and kiss. Fresh vegetables are so prized down south that they have a nickname – “freshies” – that sounds like slang for an illegal drug. Whatever culinary rarities that can be begged, borrowed, or stolen are sought through swaps, trades and underground railroads of supply. Read more.

BOOKS:

In the Kitchen with Literary Traveler: 7 Cookbooks Inspired by Literature by Amanda Festa

Amanda explores the connection between food and literature with a list of cookbooks inspired by the culinary styling of literary favorites. From Southern fare inspired by True Blood (minus the human heart souffle, for which we are grateful) to Renaissance delicacies from the days of Shakespeare, there is something for every taste (literary and otherwise!). Highlights include luncheon with the eponymous girl detective, a dinner party with the original Austenian bad boy, and a Game of Thrones cookbook with the seal of approval from George R.R. Martin himself.

I’m not going to mince words here (although I am better at mincing words than I am at mincing anything edible), cookbooks have taken on a life of their own in recent years. No longer are they simply catalogs of recipes, organized rationally by time of day or dietary preference. Instead, they are literature in their own right, peppered with anecdotes, introductions, and sometimes characters. Read more.

TRAVEL:

A Rare Vintage: A Taste of Long Island Wine Country in 2013 by Jessica Monk

Planning a wine tour but want to avoid the heavily populated vineyards of Napa and the like? Or perhaps you want a wine experience a bit closer to home. If that home is the East Coast, we have just the thing. Go off the beaten vineyard path with a trip to the North Fork of Long Island, where farm-to-table restaurants and award-winning wineries make it the perfect place for a long vino-soaked weekend. We were so intrigued by the offerings of this local destination that we had to experience it for ourselves, and you should too!

Every vineyard seems to be guided by a different ethos. From chatting to locals and reading up on the growing reputation of these wines, we got the impression that now is the time to visit — when the stories of struggle and success are fresh in the memories of growers who staked out their territory in this pioneer region just decades ago. Read more.

FROM THE BLOG:

Have a Very Beery Christmas: Portland’s Annual Holiday Ale Fest by Antoinette Weil

Antoinette headed out in Portland, Oregon to see what all the fuss around their annual Holiday Ale Festival was about — turns out the hype is well deserved. She enjoyed some frosty beverages under heated tents in an even frostier Portland and spoke with the event organizer Preston Weezer about the outdoor venue, the massive attendance, and of course, the beer.

The ambient lighting and wafting aromas of roasted nuts blended with the sounds of laughter and cheers from bundled up strangers-turned-familiar faces to create a cozy and warm feeling for which December winds were no match. Read more.

 TOURS:

Italy’s First National Cookbook: From Farm to Table in Romagna

We are huge fans of Scolastica’s literary tours of Italy. From Dante’s Inferno to Boccaccio’s Decameron, the tours provide a perfect way to experience Italy through the classics. Jessica recently spoke with Scolastica founder, Kyle Hall, about his love of literature, his mission for Scolastica to be more than the average group travel experience, and his latest endeavor — a cookbook tour! Pellegrino Artusi’s 19th century work Science in the Kitchen and the Art of Eating Well, to be exact Read Jess’ interview with Kyle and check out Scolastica Tours for more on all of their travel offerings.

To offer a deeper and more vivid introduction to Italian life, Kyle began to develop tours based around foundational Italian texts… Kyle is particularly excited to talk about the cookbook tour as it’s an idea that was born spontaneously just 2 months ago out of a trip to the Romagna region to investigate extending the Dante tour there. Read more.

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Let us know what you thought of our Food Issue in the comments below, or tweet us using #LiteraryFood

 

We’re Hosting a Party, Old Sport! — How to Throw a Gatsby Summer Soiree

June 9, 2013 in American literature, Classic Literature, Classic Writers, Cocktails Inspired by Literature, Food, Music, Summer Fun

So you want to throw a party, old sport? A fabulous soiree that those on the East Egg would envy from across the bay? Now, I’m no Jay Gatsby, but I think we can put something together that’s pretty spectacular.

SETTING:

The ideal way to create a decadent party-going atmosphere would be to find yourself a mansion on the water as close as possible to old money (Newport, Rhode Island, perhaps?). Surround yourself with well-manicured gardens, and extravagant sunset views are a must!

Barring the many years necessary to acquire the funds (and the availability of appropriate historic mansions), it is possible to create an almost-as-good environment in your own home. Dim lighting is a necessity, and tastefully hung strings of white lights can foster an intimate setting. Your daily household clutter will, of course, be hidden away, and simple table cloths will add a feeling of elegance.

ENTERTAINMENT

Scrounging up an orchestra complete with oboes, trombones and saxophones would be for the best, but a playlist chock-full of speakeasy-flavor jazz music will do the trick as well. Duke Ellington would be a great place to start, but you can also find lengthy 1920s playlists already compiled on music sharing services such as Spotify.

COSTUME

A dress code, of course, will get all attendees in the right mood. If men do not own “white flannels” akin to Nick Carroway’s threads, elegant dress in the form of bowties, fedoras, and pastels of all types will be considered acceptable. Women should plan on sticking to the 1920s flapper style of loose dresses, long pearls, extravagant broaches, and flowered and/or beaded hair pieces. Oh, and shawls! Shawls of all types!

Fortunately, with the recent Gatsby film release, your party has plenty of inspiration. Create a ‘lookbook’ of preferred dress using images from the film adaptation to inform. Brooks Brothers also has created a fabulous line of menswear called (unsurprisingly) “The Great Gatsby Collection”.

FOOD

A buffet table laden with appetizers is the best way to encourage mingling and social levity. Gatsby himself served pastry pigs (today’s oh-so-delicious pigs in a blanket work just fine), as well as spiced ham and roasted turkey. To maintain an hors-d’oeuvres only rule, you should slice up the meat before rolling and anchoring with a toothpick. Throw a cherry tomato or olive on top for a flashy garnish.

Molded salads (jello, anyone?) were popular in the ‘20s; lemon cakes were served in Gatsby, as was fried chicken. Add in citrus delights where you can — nothing screams 1920s wealth like fresh fruit. I also don’t think any guests would object to a few anachronistic (yet delectable) contemporary dips added to the menu, but that’s up to you as the host.

DRINK

The most important part of a Prohibition-era party: the drinks. Keep the alcohol flowing and your party is bound to be a smashing success. Gin and whiskey were popular liquors at the time. Champagne aplenty is a must, and fresh orange juice on hand will lead to thirst-quenching mimosas once the party extends to the early morning hours. While Gatsby was partial to lemons and lemonades, I don’t think your guests will object to a little lime included in some of the following drinks.

  • Gin Rickey: A refreshing libation perfect for those warm summer nights. Gin, lime juice, and club soda in a Collins glass will get any party started.
  • Mint Julep: Whiskey, mint and a dash of sugar will make any lady (or gentleman) swoon with pleasure.
  • Highball: This simple drink was popular during the 1920s. Bourbon is the spirit of choice mixed with craft ginger beer right in the highball glass (perfect for speakeasy-level secrecy).
  • The Royal Highball: Popular among the upper-echelons of New York society, this classy beverage demands fresh strawberries, champagne, and Cognac.
  • Sidecar: This gem is made of Cognac, Cointreau, and lemon juice, in a 4-2-1 ratio that’s best served in a standard cocktail glass garnished with a lemon rind.

Remember to stock ice in abundance to guarantee maximum drink freshness!

GUEST LIST

Send out your formal invitations about one week in advance to create an air of exclusivity, but make sure to inform your guests that they are free to bring whomever! Because large parties are really so much more intimate, don’t you think, old sport?

Enjoy!

 

Happy Thanksgiving from Literary Traveler!

November 21, 2012 in Food, Holidays, Holidays Literary Traveler, Travel

Please enjoy this interesting article and accompanying pictures featured in The Atlantic about holidays all over the world that encourage “thanks giving”.

Here at LT, we’re grateful for the opportunity to travel, meet people, and share our love of literature and the arts.

What are you thankful for this year? Let us know on our Facebook page.

Beyond the Literary Extracts: Five New Ways to Savor Food and Literature at Thanksgiving

November 20, 2012 in Cocktails Inspired by Literature, Cooking, Food, Holidays

From Proust’s Madeleines to William Faulkner’s Mint Juleps, great literature has always influenced readers’ experiences of food. What literary geek doesn’t drink a Papa Doble and think about Hemingway’s famed thirst, or eat a Madeleine and associate the crumbling edges with Proust’s delicate Parisian nostalgia? But you don’t have to turn to the usual literary ‘extracts’ to savor holiday reading time. This Thanksgiving, Literary Traveler lists five ways to re-think the relationship between readers, writers and food.

1. The Cookbook as Literary Classic

Just recently, I discovered that Alexander Dumas wrote a cookbook, the enormous Grand Dictionnaire de Cuisine. As you might expect, instructions for cooking and devouring large and exotic beasts are the meat of this manly aristocratic tome. But for any wannabe Heston Blumenthals out there, Dumas has some advice for you: don’t bother with eagle—it’s stringy and tough. Of course, the more attentive and energetic of cooks will probably read that as a challenge to ‘man up’.

2. The Drink Named After an Author

Literary Traveler recently went in search of the Papa Doble, Hemingway’s take on the Daiquiri. The manliest of writers created his own drink, a double frozen Daiquiri that he likened to “downhill glacier skiing” (recommendation and a warning in one).

3. The Writer’s Secret Recipe

Despite her wild and reclusive image, Emily Dickinson had a domestic side. Nelly Lambert writes about Emily Dickinson’s delicate coconut cake recipe, and how she used to hand out baskets of cakes to local children. Dickinson was famous in the neighborhood for her baking, her bread recipe even won a prize. If you visit the Emily Dickinson house in Amherst, Massachusetts, don’t forget to pick up a copy of Jean Mudge’s Emily Dickinson: Profile of the Poet as a Cook with Selected Recipes.

4. The Cookbook for Readers

Shaunda Kennedy Wenger and Janet Kay Jensen’s The Book Lover’s Cookbook is a homely compendium of literary passages accompanied by the authors’ own recipes. The book is assembled like homecooking out of a hodge podge of what’s in the cupboard—from Louisa May Alcott’s to Stephen King to Anais Nin to Shakespeare (and a liberal sprinkling of Maya Angelou). Check out my recent interview with Linda Olle, author of The Upper East Side Cookbook, who told Literary Traveler her cooking was inspired by literary idols like George Orwell.

5. The Recipe as Literary Parody

Mark Crick’s Household Tips of the Great Writers is a joy. Two of the funniest parodies in it are the Trainspotting style chocolate cake cook-up, gatecrashed by the main characters cake addict friends, and Kafka mixing up Miso soup in a kitchenette, watched over by some intimidating bureaucrats.

Rich Chocolate Cake à la Irvine Welsh:

“Ah drop a packet of butter intae the pan and light the flame beneath it. As it melts, ah pour on the sugar, watching the white grains dissolve intae the golden brown liquid. They’re dissolving cleanly; it’s good f****** s*****.”

Quick Miso Soup à la Franz Kafka:

“When the soup was simmering, K. cut the tofu into one-centimetre cubes and dropped it into the steaming pan with the mushrooms and some wakame. Looking out of the window into the darkness he noticed that a girl was watching from the neighbouring house. The girl’s severe expression was not unattractive to K., but the thought that she was deriving some pleasure from his situation sent him into a fury and he struck the worktop with his fist. It occurred to him that she might in some way be attached to the interrogation commission or could influence his case…”

So, as our favorite literary chef chimed again and again, “Bon appetit!”

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