For a long time I have called myself a foodie, taking an interest in all manner of things food. When I think about how I became so interested in food, especially in regards to gastronomy, food history, and trivia, I think it was out of personal interest, yes, but also that I was always looking for ideas for the food I was making for my brother and thinking of ways to incorporate these different things and making them adaptable to SCD. Some of these things, like dorayaki, I have never eaten the traditional version of.
As my “foodie-ism” (as my sister likes to call my culinary interests) evolved, especially once I started food blogging, I started to read more books about food. A number of the authors I read came from reading Dianne Jacob’s Will Write for Food, the first edition. My favourite is Ruth Reichl and it was from reading her books that I became more interested in food writing and also realizing the fine craft, like any genre, that writing about food is. There were several recipes that I bookmarked or was inspired by, though sometimes a recipe was simply inspired by her description of a particular food or meal. Her succulent and descriptive writing style doesn’t suffer from the 140-character limit of Twitter either; crafting succinct, almost minimalist in style, tweets that are like reading bite-sized pieces of poetry that encapsulate and convey their meaning beautifully.
It was a recipe that Ruth Reichl posted on her blog that inspired me to make these blueberry muffins. A bit more research and I found out that the blueberry muffins recipe she shared was from the first Gourmet Cookbook, which she edited (she edited the second one as well). I’ve never read it, save an Amazon preview, though I know it’s a tome of a cookbook with more than one thousand recipes; quite a hefty thing to carry around.
