When you read any of the works by Michael Pollan and other contemporary real-food writers, you might get the sense that concern about the nature and quality of our food is a recent phenomenon. It isn’t. I’m reading a book titled Japanese Cooking: A Simple Art by Shizuo Tsuji. It was written in 1980, and [...]
I wrote before about BYOC (bring your own chopsticks). I wrote about the environmental impact made by the use of disposable chopsticks and how premium old-growth forests are felled to produce single-use disposable wooden chopsticks, but I also wrote about how beautiful and stylish personal chopsticks can be. Since I wrote that post, I’ve had my [...]
Sometimes, I think “good enough is good enough” because the cost of perfection – in terms of time, energy, or money – isn’t warranted. But there are times when I really, really want to make something perfect. Despite the high prices his knives command, perfectionist Iizuka still feels his knives aren’t perfect. Just once, he [...]
“Welcome to Government,” said my friend after I voiced my frustration at the lack of clear, unambiguous command and responsibility. Most of us have seen the television crime dramas or movies where local law enforcement is investigating an incident when the black cars carrying the Feds arrive. Guys in dark suits with dark sunglasses invariably [...]
I spend money on cookbooks even though there are free recipes online, and free recipes in papers and magazines. I spend money on cookbooks with named authors even though the compilations by Best Cooking Ever Magazine are cheaper, and compilations titled Best Asian Food Ever are easy to find. Why do I do this? Because [...]
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