The use of xanthan gum and guar gum in gluten-free baking is almost ubiquitous, both used together or one gum used to mimic the binding and thickening qualities of gluten. I have little experience with using either gums, though I decided to write this post about what I do know and what I’ve learned so far. … Continue reading »
Filed under Food for Thought …
Girl Hunter : Reconnecting with Our Food
It was unusual in the city to see a whole pig roasting on a spit. It was summer and, sitting in the passenger seat, driving along Broadway with my Mum, I saw a whole pig being roasted right on the sidewalk in front of a pub. I craned my head back frantically, not sure about what I’d just seen. I told everyone I knew about it, all equally astonished as I. When I told my grandmother in Fiji about this odd sight she said, “It’s the way of life.”
I’ve been contemplating that memory and, in particular, thinking of my grandmother’s words since reading Georgia Pellegrini’s new book, Girl Hunter. There is a moment in the book in which Georgia visits Yellowstone National Park and realizes the sad irony of people observing nature from their cars and behind fences; cameras ready for action. She questions if nature has become “the last great zoo”, living off the land simply a romantic notion but unrealistic. Continue reading »
Celebrating Julia Child with My Life in France
Today is Julia Child’s birthday; she would have been ninety-nine years old. This year also marks the fiftieth anniversary of Mastering the Art of French Cooking. Julia Child taught people so much through her cookbooks and television shows; she constantly inspired. I bought her autobiography My Life in France about two years ago and I loved … Continue reading »