Cooking Skills Quotes

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But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
My main skills are talking and cooking biscuits,' Augustus said. 'And getting drunk on the porch.
Larry McMurtry (Lonesome Dove (Lonesome Dove, #1))
Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.
Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)
Another one of my mystery skills I can't seem to remember. I really hope cooking is on that list, because I'd like to be able to make cupcakes without turning them into cement.
Courtney Allison Moulton (Angelfire (Angelfire, #1))
Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.
Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)
Some people when they see cheese, chocolate or cake they don't think of calories.
Amit Kalantri (Wealth of Words)
Perhaps omelet skills should be learned at the same time you learn to fuck.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
I have long believed that it is only right and appropriate that before one sleeps with someone, one should be able—if called upon to do so—to make them a proper omelet in the morning. Surely that kind of civility and selflessness would be both good manners and good for the world. Perhaps omelet skills should be learned at the same time you learn to fuck. Perhaps there should be an unspoken agreement that in the event of loss of virginity, the more experienced of the partners should, afterward, make the other an omelet—passing along the skill at an important and presumably memorable moment.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
The knowledge of cooking does not come pre-installed in a vagina. Cooking is learned. Cooking – domestic work in general – is a life skill that both men and women should ideally have. It is also a skill that can elude both men and women.
Chimamanda Ngozi Adichie (Dear Ijeawele, or a Feminist Manifesto in Fifteen Suggestions: The Inspiring Guide to Raising a Feminist)
Toxic relationships are like a good pasta that has been overcooked.
Asa Don Brown (Interpersonal Skills in the Workplace, Finding Solutions that Work)
Manto's take on Ismat: "Ismat’s pen and tongue both run fast. When she starts writing, her ideas race ahead and the words cannot catch up with them. When she speaks, her words seem to tumble over one another. If sheenters the kitchen to show her culinary skill, everything will be in a mess. Being hasty by nature, she would conjure up the cooked roti in her mind even before she had finished kneading the dough. The potatoes would note yet be peeled although she would have already finished making the curry in her imagination. I feel sometimes she may just go into the kitchen andcome out again afer being satiated by her imagination.
Saadat Hasan Manto
Better be careful talking about how good my cooking is. Roslyn might get jealous.” The vampire madam let out a soft laugh. “Oh, I’ll freely admit that your cooking is much better than mine, Gin. But I have certain skills you don’t, especially in the bedroom. I think that Xavier far prefers those, even over a plate of the Pork Pit’s best barbecue.” Roslyn gave Xavier a sly look, and the giant’s grin widened. “Well played, Roslyn,” I murmured. “Well played.
Jennifer Estep (Spider’s Revenge (Elemental Assassin, #5))
just as a stool requires three legs to stand upright so the taekwondoist must cultivate basic skills, meaningful forms, and effective sparring in order to have both feet firmly planted in the art
Doug Cook (Taekwondo: A Path to Excellence)
What if the parents, from the beginning, taught both children to cook Indomie? Cooking, by the way, is a useful and practical life skill for a boy to have—I’ve never thought it made much sense to leave such a crucial thing—the ability to nourish oneself —in the hands of others.
Chimamanda Ngozi Adichie (We Should All Be Feminists)
You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.
Bill Buford (Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany)
The butcher sold bones, too. We called them "soup bones," but they were actually labeled "dog bones" in the store; people would cook them for their dogs as a treat. Whenever times were really tough we'd fall back on dog bones. my mom would boil them for soup. We'd suck the marrow out of them. Sucking marrow out of bones is a skill poor people lean early. I'll never forget the first time I went to a fancy restaurant as a grown man and someone told me, "You have to try the bone marrow. It's such a delicacy. It's divine." They ordered it, the waiter brought it out, and I was like, "Dog bones, motherfucker!" I was not impressed.
Trevor Noah (Born a Crime: Stories From a South African Childhood)
Hopefully not another employee stealing credit cards, Brooke mused. Or any sort of headache-inducing “oops moment,” like the time one of the restaurant managers called to ask if he could fire a line cook after discovering that the man was a convicted murderer. “Jeez. How’d you learn that?” Brooke had asked. “He made a joke to one of the waiters about honing his cooking skills in prison. The waiter asked what he’d been serving time for, and he said, ‘Murder.’” “I bet that put an end to the conversation real fast. And yes, you can fire him,” Brooke had said. “Obviously, he lied on his employment application.” All of Sterling’s employees, regardless of job position, were required to answer whether they’d ever been convicted of a crime involving “violence, deceit, or theft.” Pretty safe to say that murder qualified. Ten minutes later, the manager had called her back. “Um . . . what if he didn’t exactly lie? I just double-checked his application, and as it turns out, he did check the box for having been convicted of a crime.” Brooke had paused at that. “And then the next question, where we ask what crime he’d been convicted for, what did he write?” “Uh . . . ‘second-degree murder.’” “I see. Just a crazy suggestion here, Cory, but you might want to start reading these applications a little more closely before making employment offers.” “Please don’t fire me.
Julie James (Love Irresistibly (FBI/US Attorney, #4))
My main skills are talking and cooking biscuits,” Augustus said. “And getting drunk on the porch.
Larry McMurtry (The Lonesome Dove Series)
These Exhaling Sounds Is the sweetness of the cane sweeter than the one who made the canefield? Behind the beauty of the moon is the moonmaker. There is intelligence inside the ocean's intelligence feeding our love like an invisible waterwheel. There is a skill to making cooking oil from animal fat. Consider now the knack that makes eyesight from the shining jelly of your eyes. Dawn comes up like a beautiful meal being served. We are hungry and distracted, so in love with the cook. Don't just be proud of your mustache as you drive three donkeys down the road. Instead of gemstones, love the jeweler. Enough of these exhaling sounds. Let the darling finish this who turns listening into seeing.
Rumi (Jalal ad-Din Muhammad ar-Rumi) (The Essential Rumi)
Our society assigns us a tiny number of roles: We're producers of one thing at work, consumers of a great many things all the rest of the time, and then, once a year or so, we take on the temporary role of citizen and cast a vote. Virtually all our needs and desires we delegate to specialists of one kind or another - our meals to the food industry, our health to the medical profession, entertainment to Hollywood and the media, mental health to the therapist or the drug company, caring for nature to the environmentalist, political action to the politician, and on and on it goes. Before long it becomes hard to imagine doing much of anything for ourselves - anything, that is, except the work we do "to make a living." For everything else, we feel like we've lost the skills, or that there's someone who can do it better... it seems as though we can no longer imagine anyone but a professional or an institution or a product supplying our daily needs or solving our problems.
Michael Pollan (Cooked: A Natural History of Transformation)
A man is NOT a financial plan. A woman is NOT a domestic plan. Money is an essential necessity- You must have and make your own money. Cooking and house chores are basic life skills- you must be able to make your own meals and put your house in order.....
Ian Ochieng
Mastery in any field, from cooking to chess to brain surgery, is a gradual accretion of knowledge, conceptual understanding, judgment, and skill. These are the fruits of variety in the practice of new skills, and of striving, reflection, and mental rehearsal.
Peter C. Brown (Make It Stick: The Science of Successful Learning)
Spices are like colors: if you mix them all together you get a taste that is akin to the colors black, dark brown, or grey. But if you mix spices judiciously and sparingly—as you would mix yellow and blue to make green—you get a wholly unexpected and beautiful flavor.
Clifford Cohen
…food is capable of feeding far more than a rumbling stomach. Food is life; our well-being demands it. Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Food is self-evident; plucked right from the ground or vine or sea, its power to delight is immediate. Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share.
Anthony Beal
The skills of building, fixing, cooking, planting, preserving, and composting not only undergird the indepen-dence and integrity of the home but develop practices and skills that are the basic sources of culture and a shared civic life. They teach each generation the demands, gifts, and limits of nature; human participation in and celebration of natural rhythms and patterns; and independence from the culture-destroying ignorance and laziness induced by the ersatz freedom of the modern market.
Patrick J. Deneen (Why Liberalism Failed (Politics and Culture))
The labor of love begins, then, in the home. We are still told that the work of cleaning and cooking, of nursing wounds, of teaching children to walk and talk and read and reason, of soothing hurt feelings and smoothing over little crises, comes naturally to women. These things are assumed not to be skills, not to be learned, as other skills are, through practice. And this assumption has crept from the home into the workplaces of millions of people—not all of them women—and has left them underpaid, overstretched, and devalued. Our willingness to accede that women’s work is love, and that love is its own reward, not to be sullied with money, creates profits for capital.
Sarah Jaffe (Work Won't Love You Back: How Devotion to Our Jobs Keeps Us Exploited, Exhausted, and Alone)
I believe that one of the most dignified ways we are capable of, to assert the reassert our dignity in the face of poverty and war's fears and pains, is to nourish ourselves with all possible skill, delicacy, and ever increasing enjoyment. And with our gastronomical growth will come, inevitably, knowledge and perception of a hundred other things, but mainly of ourselves. Then Fate, even tangled as it is with cold wars as well as hot, cannot harm us.
M.F.K. Fisher (How to Cook a Wolf)
Many cooks and food writers have nothing but negative things to say about people who have dietary restrictions or preferences. Quite often it's suggested that you just make what you want to make, and everyone can find something to eat, most likely. But if feeding people around your table is about connecting with them more than it is about showing off your menu or skills, isn't it important to cook in such a way that their preferences or restrictions are honored?
Shauna Niequist (Bread and Wine: A Love Letter to Life Around the Table with Recipes)
Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
Balderdash. Pure malarkey. Detective, don’t listen to one word of that folderol—that nasty attempt to besmirch my exceptional culinary skills.” “Your culinary skills are exceptional at killing vultures—and everyone who eats your cooking.
Madisyn Carlin (ARROW (The Redwyn Chronicles, #2))
Oh, shut up,” I grumbled. “I suck at cooking and you know it.” He got a glazed, dreamy look on his face and after a while, he said, “I’m sorry, you mentioned sucking and I got distracted. I didn’t hear a word after that.” I rolled my eyes and walked into the kitchen, but he called out, “Your cooking is fine, Tom. But your sucking skills are your true talent.
N.R. Walker (Sense of Place (Thomas Elkin, #3))
She looks real delicate, the type to cry at sad movies but she never does. Sometimes she even laughs when someone dies at the end of a movie, and when I look at her like she's missing marbles she tells me she knows how to separate and I should learn the skill.
Vera Jane Cook
It became such a recurring experience during this period when I was twenty -- to be starving and afraid of running out of money -- as I wandered from Brussels to Burma and everywhere in between for months on end, that I later came to see it as a part of my training as a cook. I came to see hunger as being as important a part of a stage as knife skills. Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.
Gabrielle Hamilton (Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef)
ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve
E. Lockhart (We Were Liars)
...the lovable is not scarce- it is everywhere. Everything you touch is lovable. There is a hufe surplus, a thousand wonderful things to do, see, feel, taste and smell and a million wonderful people to respond to, talk to, do things for, and delight in, ideas to play with, skills to learn, pictures to paint, songs to sing, grass to mow, poems to write, food to cook and dishes to wash. Each of these is one more occasion to love, out of countless such.
Frank Adams
I don’t want to make a big deal about this or anything, but I think it’s kind of cool how you do everything you do.” I squinted at him. “I mean, you use sign language, and it’s hard to communicate. But you’re into art and you can seriously cook and, for goodness’ sakes, you can even jitterbug. By the way, I told my mom, and she wants a video. Totally doesn’t believe me. But, yeah, I think it’s nice that you don’t let a little hitch in life slow you down. I admire that.” I smiled. For a minute, I admired myself, too. He didn’t know how deep my problems ran, but he was right all the same. It was no small thing to try, to find out what you cared about in life. Even this moment, with this wonderful, temporary boy beside me, was a tiny miracle. I ought to give myself some credit.
Kiera Cass (The Siren)
Women used and did what there was to use and do, but men shunned and despised a great many things, such as wicker chairs and cooking and storytelling, depriving themselves of many skills and pleasures, in order to prove that they weren't women. Wouldn't it be better to prove it by doing, rather than by not doing?
Ursula K. Le Guin (Powers (Annals of the Western Shore, #3))
Life skills such as cooking, cleaning, organizing, gardening and even sewing should be added creatively to the educational systems. It will teach children to be responsible along with seeking academic excellence. A grown-up person is not only by how smart he or she is, it is also by how cooperative and responsible they are.
Noora Ahmed Alsuwaidi
ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference.
E. Lockhart (We Were Liars)
You are still a good mom if you -forget to click a selfie with your kid -set boundaries with your little monsters -are not a pro at something your kids are -cook the food your kids like rather than sucking on healthy food -are not s friend to your kids at times because being a parent is equally important ALL THAT MATTERS IS, YOU LOVE YOUR CHILDREN.
Deeksha Arora
Mastership of great culinary skills enriches the wholeness of a fine dining experience.
Wayne Chirisa
Cooking like a Michelin star chef without a recipe requires high intuition but only a little skill, a lot of imagination, and willingness to be curious and innovative.
Baris Gencel
Because cooking is a vital skill for a househusband
Wataru Watari (My Teen Romantic Comedy is Wrong as i expected - tome 2 (02))
My own psychic burden was that I could command a six-figure salary, yet I did not know how to do anything. Whatever I learned to do in my late twenties, I learned from online tutorials: how to remove mold from a windowsill; slow-cook fish; straighten a cowlick; self-administer a breast exam. Whenever I wrenched a piece of self-assembly furniture into place, or reinforced a loose button, I experienced an unfamiliar and antiquated type of satisfaction. I went so far as to buy a sewing machine, like I was looking for ways to shame myself.a
Anna Wiener (Uncanny Valley)
The old woman who farms in the Alps, the welder in South Chicago, and the mythical cook from ancient China have this in common: their work is hard and unglamorous, and most people would find it boring, repetitive, and meaningless. Yet these individuals transformed the jobs they had to do into complex activities. They did this by recognizing opportunities for action where others did not, by developing skills, by focusing on the activity at hand, and allowing themselves to be lost in the interaction so that their selves could emerge stronger afterward.
Mihály Csíkszentmihályi (Flow: The Psychology of Optimal Experience)
The formation of society serves not only for defensive purposes, but is also very useful, and, indeed, absolutely necessary, as rendering possible the division of labor. If men did not render mutual assistance to each other, no one would have either the skill or the time to provide for his own sustenance and preservation: for all men are not equally apt for all work, and no one would be capable of preparing all that he individually stood in need of. Strength and time, I repeat, would fail, if every one had in person to plow, to sow, to reap, to grind corn, to cook, to weave, to stitch and perform the other numerous functions required to keep life going; to say nothing of the arts and sciences which are also entirely necessary to the perfection and blessedness of human nature.
Baruch Spinoza
You wouldn't know how far you can go in mastering a skill, or gaining experience unless you strive and give all your effort to achieve that. Those who mastered some wonderful skills like drawing, or writing, or learning a new language, or cooking, or whatever beautiful skill there is, they spend the time, and effort, and were very patient in seeking that dream. If you have the potential, then don't waste your time dreaming of mastering what you want, but work on it.
Noora Ahmed Alsuwaidi
My main skills are talking and cooking biscuits,” Augustus said. “And getting drunk on the porch. I’ve probably slipped a little on the biscuits in the last few days, and I’ve lost the porch, but I can still talk with the best of them.
Larry McMurtry (Lonesome Dove)
Edie was a gorgeous, avant-garde girl back in the day when that could be a full-time occupation, but in marriage she slowly became less wild. To Manny’s great disappointment, though, her domestic skills didn’t rise to the fore as her sexual and artistic ones receded.
Meg Wolitzer (The Interestings)
We all know many people who come from hard-working families, where they had to grow up with a bare minimum and become self-sufficient and independent at a very young age. We look at them now and see responsible citizens, self-reliant adults, successful members of the business community, outstanding performers, and just happy people. Yes, they’re happy, because they know the meaning of labor, they appreciate the pleasure of leisure, they value relationships with others, and they respect themselves. In contrast, there are people who come from wealthy families, had nannies to do everything for them, went to private schools where they were surrounded with special attention, never did their own laundry, never learned how to cook an omelet for themselves, never even gained the essential skills of unwinding on their own before bedtime, and of course, never did anything for anyone else either. You look at their adult life and see how dependent they are on others and how unhappy they are because of that. They need someone to constantly take care of them. They may see no meaning in their life as little things don’t satisfy them, because they were spoiled at a very young age. They may suffer a variety of eating disorders, use drugs, alcohol and other extremes in search of satisfaction and comfort. And, above all, in search of themselves.
Anna Szabo (Turn Your Dreams And Wants Into Achievable SMART Goals!)
She was still getting organized, trying to get the books she'd taken out to fit into the shelf under the stroller. She would shove a book in, and then something, a juice cup, a Binky, or one disturbing Barbie-doll head, would fall out the other side. She would shove that back in, and then something else would leak out the other side. Her stroller was like a poorly designed clown car. I went over and helped. It was a good thing spatial relations were a strength of mine, because it required the geometry skills of Newton to get everything slotted into place.
Eileen Cook (Unraveling Isobel)
That’s life in a refugee camp: You’re not moving toward anything. You’re just in a horrible groove. You learn skills that you wish you did not know: how to make a fire, how to cook maize, how to do laundry in the river and burn the lice on the rocks. You wait, hoping the trucks will bring something other than corn and beans. But nothing gets better. There is no path for improvement—no effort you can make, nothing you can do, and nothing anybody else can do for you either, short of the killers in your country laying down their arms and stopping their war so that you can move home.
Clemantine Wamariya (The Girl Who Smiled Beads: A Story of War and What Comes After)
If you really want a child to thrive and blossom, lose the screens for the first few years of their lives. During those key developmental periods, let them engaging creative play. Legos are always great, as they encourage creativity and the hand-eye coordination nurtures synaptic growth. Let them explore their surroundings and allow them opportunities to experience nature. . Activities like cooking and playing music also have been shown to help young children thrive developmentally. But most importantly, let them experience boredom; there is nothing healthier for a child then to learn how to use their own interior resources to work through the challenges of being bored. This then acts as the fertile ground for developing their powers of observation, cultivating patience and developing an active imagination-- the most developmentally and neurosynaptically important skill that they can learn.
Nicholas Kardaras (Glow Kids: How Screen Addiction Is Hijacking Our Kids -- And How to Break the Trance)
I produced a fulsome sermon. When the appointed Sunday arrived, I used all of my best grooming skills. I picked the cat hairs off my most expensive suit, smoothed my hair, and put a Band-aid on the thumb I had chewed while working overtime on my sermon. Once I met the delegation at church I did my best to dazzle them, and after the service was over we sat for almost two hours in a Sunday School room as I answered question after question about my history, my beliefs, my weaknesses, and my strengths. One man on the committee noticed the Band-aid on my thumb. "What did you do to yourself?" he asked sympathetically. "I cut it while I was cooking, "I lied.
Barbara Brown Taylor (Leaving Church: A Memoir of Faith)
The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
Her grandmother had taught her any number of things, like embroidery and spinning and plain sewing and some basic knitting. She had started to teach her how to use the great loom that stood in the corner, so that someday Gerta could earn her living as a weaver, if she didn’t marry, or if she outlived her husband as her grandmother had done. And Gerta could cook on a stove and clean nearly anything. All good, useful skills. She’d make someone a fine wife some day. Everybody said so. Making someone a fine wife had not included learning how to sleep in the woods without freezing or getting soaked. This struck Gerta as an enormous and unexpected gap in her education.
T. Kingfisher (The Raven and the Reindeer)
I made them fresh this morning. Emma–she likes me to call her Mother–is teaching me how to cook.” “That sounds like a useful skill for a girl,” Cassia said as she chewed a mouthful of venison while scanning a room to the side. It was filled with long tables and benches. Rachel pulled one of the knives from a sheath at her belt and twirled it between her fingers, finally walking it across her knuckles, flipping it and catching it by the point. “Chase teaches me to use weapons.” Cassia’s face warmed with a conspiratorial smile. “An even more useful skill. You are a girl after my own heart.” “She knows how to cut it out for you, if you’d like,” Chase said with obvious pride.
Terry Goodkind (Warheart)
This can be an important part of learning from failure. If you keep those feelings inside, you may not examine everything that happened and learn from it. Often, talking through challenges with someone else can shed new light on the situation, which is necessary for you to learn and move forward successfully. SEE THE OPPORTUNITY IN FAILURE Toddlers approach potential failure with curiosity.
Karen Harris (Life Skills for Kids: How to Cook, Clean, Make Friends, Handle Emergencies, Set Goals, Make Good Decisions, and Everything in Between)
The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.
Matt Ridley (The Rational Optimist: How Prosperity Evolves)
People make failure worse than it needs to be because they worry what others will think, or they engage in negative self-talk, meaning they tell themselves bad things like they’re no good, not smart enough, or are unworthy. That kind of baloney makes you feel terrible. Instead, tell yourself things you would say to a friend in the same situation. “That was a great idea! I’m sure you’ll do better next time.
Karen Harris (Life Skills for Kids: How to Cook, Clean, Make Friends, Handle Emergencies, Set Goals, Make Good Decisions, and Everything in Between)
Cooking was a skill, I thought; an art form. In our country, we appreciated the end result, but not the craft, perhaps because we didn’t have fancy names. Paring was “cut it.” Julienne was “cut it well.” Chopping was “cut it well well,” and so on till you had puree, which would probably be “mash it.” And, if anyone was measuring any ingredient in a kitchen, it meant that they really didn’t know what they were doing.
Sefi Atta (Everything Good Will Come)
Over the years I’ve settled on a few basic beliefs, one of which is that whatever we do for pleasure, we should try to do, or learn to do, and practice on occasion, in solitude. A kind of test to gauge our skills and see how deep the passion lies and to find out what it is we truly like, to discover—minus other tastes and preferences—what specifically gives us pleasure. We all have our eccentricities. Alone, we indulge.
Jenni Ferrari-Adler (Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone)
She is a woman. She is equal to a man. In fact she is stronger than a man. She can take more pain than a man can take. And she is more tender and sensitive than a man can be. Thus, she needs more love and respect than a man does. She deserves poetry. Not cheesy lines. Learn a skill such as to sing, to dance, to take photographs, to sketch, to cook, to play a musical instrument, or to write poetry. Then maybe you will be able to woo her.
Avijeet Das
Skills you dislike are often a fertile hunting ground for fixed mindsets that are still hiding and could possibly be challenged. What are some ways you could potentially pursue the disliked skill that would utilize your core strengths and interests? You don’t have to commit to doing anything; this is just a thought exercise. For example, someone who is into chemistry but not into cooking could start thinking about the chemistry aspects of cooking.
Alice Boyes (The Anxiety Toolkit: Strategies for Fine-Tuning Your Mind and Moving Past Your Stuck Points)
He thought it exceedingly unlikely that he would ever have married any girl, however many millions she had, if he had not loved her, and this was probably true enough, for what it is worth. Love and a million dollars is obviously a more attractive proposition than love without it, especially to a young man whose only skills were sonneteering and riding, who had been brought up to the idea of wealth and who had just run through most of his inheritance.
Rupert Croft-Cooke (Bosie: Lord Alfred Douglas, His Friends and Enemies)
In recent years I had begun to be interested in fashion. But sometimes—especially when I had dressed not only to make a good impression in general but for a man—preparing myself (this was the word) seemed to me to have something ridiculous about it. All that struggle, all that time spent camouflaging myself when I could be doing something else. The colors that suited me, the ones that didn’t, the styles that made me look thinner, those that made me fatter, the cut that flattered me, the one that didn’t. A lengthy, costly preparation. Reducing myself to a table set for the sexual appetite of the male, to a well-cooked dish to make his mouth water. And then the anguish of not succeeding, of not seeming pretty, of not managing to conceal with skill the vulgarity of the flesh with its moods and odors and imperfections. But I had done it. I had done it also for Nino, recently. I had wanted to show him that I was different. But now, enough. He had brought his wife and it seemed to me a mean thing. I hated competing in looks with another woman, especially under the gaze of a man, and I suffered at the thought of finding myself in the same place with the beautiful girl I had seen in the photograph, it made me sick to my stomach. She would size me up, study every detail with the pride of a woman of Via Tasso taught since birth to attend to her body; then, at the end of the evening, alone with her husband, she would criticize me with cruel lucidity.
Elena Ferrante (Those Who Leave and Those Who Stay (The Neapolitan Novels, #3))
Tracking how flavors and textures change and then discovering or master-minding the best balance of of flavor is fun. And striking that balance is not a skill reserved for an elect group with extraordinary palates. You need most of all to trust and pay attention to your own palate. Even if it isn't yet your habit to taste as you cook, training yourself to recognize where you need more salt, sweetness, fat, or acidity, or where a dish needs more cooking to concentrate or soften flavors, or improve the texture, is eminently doable.
Judy Rodgers (The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant)
The soldiers were already laying pikes along the wall by torch-light, with the points bristling upwards; they had draped cloaks over the poles to make small tents to sleep under. A few of them were sitting around small campfires, soaking dried meat in boiling water, stirring kasha into the broth to cook up. They cleared hastily out of our way without our even having to say a word, afraid. Sarkan seemed not to notice, but I couldn’t help feeling sorry and strange and wrong. One of the soldiers was a boy my own age, industriously sharpening pike-heads one by one with a stone, skillfully: six strokes for each one and done as quick as the two men putting them along the wall could come back for them. He must have put himself to it, to learn how to do it so well. He didn’t look sullen or unhappy. He’d chosen to go for a soldier. Maybe he had a story that began that way: a poor widowed mother at home and three young sisters to feed, and a girl from down the lane who smiled at him over the fence as she drove her father’s herd out into the meadows every morning. So he’d given his mother his signing-money and gone to make his fortune. He worked hard; he meant to be a corporal soon, and after that a sergeant: he’d go home then in his fine uniform, and put silver in his mother’s hands, and ask the smiling girl to marry him. Or maybe he’d lose a leg, and go home sorrowful and bitter to find her married to a man who could farm; or maybe he’d take to drink to forget that he’d killed men in trying to make himself rich. That was a story, too; they all had stories. They had mothers or fathers, sisters or lovers. They weren’t alone in the world, mattering to no one but themselves.
Naomi Novik (Uprooted)
All that struggle, all that time spent camouflaging myself when I could be doing something else. The colors that suited me, the ones that didn't, the styles that made me look thinner, those that made me fatter, the cut that flattered me, the one that didn't. A lengthy, costly preparation. Reducing myself to a table set for the sexual appetite of the male, to a well-cooked dish to make his mouth water. And then the anguish of not seeming pretty, of not managing to conceal with skill the vulgarity of the flesh with its moods and odors and imperfections. But I had done it.
Elena Ferrante (Those Who Leave and Those Who Stay (The Neapolitan Novels, #3))
There is such a thing as "live" cooking. Instead of chefs cooking in a kitchen and bringing a complete dish to the waiting customer... the chefs cook out on the floor where the customer can watch them perform. Good performances heighten anticipation for the dish... and entertain the customer by showing them how contrasting ingredients come together. "Wooow! Look at how many he's doing at once!" "He's crazy fast!" "Cool..." Soma has put on a flamboyant show... ... to capture the hearts of his customers! Not bad! Who would have thought he'd turn his own skills... ... into a performance to turn the situation around.
Yūto Tsukuda (食戟のソーマ 5 [Shokugeki no Souma 5] (Food Wars: Shokugeki no Soma, #5))
Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.
Elizabeth Acevedo (With the Fire on High)
Many autism experts believe daily living skills, such as managing finances, need to be explicitly taught to people on the autism spectrum. Everything most nonautistic people pick up as they go along—how to shop, catch a bus, cook, clean, or manage money—are skills that are difficult for me to acquire simply by assimilation. I need a book, a video, or someone to explain and show me how to do it. There’s a perception that anyone with average or above-average intelligence will naturally pick up these skills. Strangely, intelligence seems to have little to do with it, and one study even found that problems of this kind are especially prominent in those autistic people with greater cognitive abilities.
Laura James (Odd Girl Out: My Extraordinary Autistic Life)
A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery.
Marian Deegan (Relevance: Matter More)
Arin said, “If I win, I will ask a question, and you will answer.” She felt a nervous flutter. “I could lie. People lie.” “I’m willing to risk it.” “If those are your stakes, then I assume my prize would be the same.” “If you win.” She still could not quite agree. “Questions and answers are highly irregular stakes in Bite and Sting,” she said irritably. “Whereas matches make the perfect ante, and are so exciting to win and lose.” “Fine.” Kestrel tossed the box to the carpet, where it landed with a muffled sound. Arin didn’t look satisfied or amused or anything at all. He simply drew his hand. She did the same. They played in intent concentration, and Kestrel was determined to win. She didn’t. “I want to know,” Arin said, “why you are not already a soldier.” Kestrel couldn’t have said what she had thought he would ask, but this was not it, and the question recalled years of arguments she would rather forget. She was curt. “I’m seventeen. I’m not yet required by law to enlist or marry.” He settled back in his chair, toying with one of his winning pieces. He tapped a thin side against the table, spun the tile in his fingers, and tapped another side. “That’s not a full answer.” “I don’t think we specified how short or long these answers should be. Let’s play again.” “If you win, will you be satisfied with the kind of answer you have given me?” Slowly, she said, “The military is my father’s life. Not mine. I’m not even a skilled fighter.” “Really?” His surprise seemed genuine. “Oh, I pass muster. I can defend myself as well as most Valorians, but I’m not good at combat. I know what it’s like to be good at something.” Arin glanced again at the piano. “There is also my music,” Kestrel acknowledged. “A piano is not very portable. I could hardly take it with me if I were sent into battle.” “Playing music is for slaves,” Arin said. “Like cooking or cleaning.” Kestrel heard anger in his words, buried like bedrock under the careless ripple of his voice. “It wasn’t always like that.” Arin was silent, and even though Kestrel had initially tried to answer his question in the briefest of ways, she felt compelled to explain the final reason behind her resistance to the general. “Also…I don’t want to kill.” Arin frowned at this, so Kestrel laughed to make light of the conversation. “I drive my father mad. Yet don’t all daughters? So we’ve made a truce. I have agreed that, in the spring, I will either enlist or marry.” He stopped spinning the tile in his fingers. “You’ll marry, then.” “Yes. But at least I will have six months of peace first.” Arin dropped the tile to the table. “Let’s play again.” This time Kestrel won, and wasn’t prepared for how her blood buzzed with triumph.
Marie Rutkoski (The Winner's Curse (The Winner's Trilogy, #1))
Montessori believed that if children were exposed to a safe, experiential learning environment (as opposed to a structured classroom), with access to specific learning materials and supplies, and if they were supervised by a gentle and attentive teacher, they would become self-motivated to learn. She discovered that, in this environment, older children readily worked with younger children, helping them to learn from, and cooperate with, each other. Montessori advocated teaching practical skills, like cooking, carpentry, and domestic arts, as an integrated part of a classical education in literature, science, and math. To her surprise, teenagers seemed to benefit from this approach the most; it built confidence, and the students became less resistant to traditional educational goals. Through this method, each child could reach his or her potential, regardless of age and intellectual ability.
Kate Clifford Larson (Rosemary: The Hidden Kennedy Daughter)
Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.
Elizabeth Acevedo (With the Fire on High)
Both adults have always worked," observes Cox, writing with business journalist Richard Alm. "Running a household entails a daunting list of chores: cooking, gardening, child care, shopping, washing and ironing, financial management, ferrying family members to ballet lessons and soccer practice... the idea that people at home don't work isn't just insulting to women, who do most of the housework. It also misses how specialization contributes to higher and higher living standards. At one time, both adults worked exclusively at home. The man constructed buildings, tilled the land, raised livestock. The woman prepared meals, preserved food, looked after the children. Living standards rarely raised above the subsistence level." But as men went to work outside the home- "gaining specialized skills and earning income that allowed the family to buy what it didn't have the time, energy or ability to make at home"-- living standards rose. ------ Michael Medved quoting Cox and Alm, "10 Big Lies about America" page 224
Michael Medved (The 10 Big Lies about America)
This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.
Yūto Tsukuda (食戟のソーマ 36 [Shokugeki no Souma 36] (Food Wars: Shokugeki no Soma, #36))
Help your children grow and excel in the gifts God has given them. Let them know you're on their team. s a mom I want to leave a legacy that goes way beyond ordinary life skills such as cooking and cleaning. I want to teach values about caring for ourselves and others and shaping a godly atmosphere at home and in our lives. The time you spend teaching your daughters the joys and responsibilities of womanhood will benefit generations to come. And we teach best by what we are, don't we? Not by what we say. And how we raise our sons demonstrates how they should treat the women they encounter: teachers, moms, their wives, and daughters. My prayer is, "Lord, may Your love permeate my heart and life. May the gentle but strong spirit of being a woman of Yours add beauty and meaning to generations to come. Amen." on't you love springtime? It's a time for planting, for growing, for awakening. There's no better place to be than your garden. My first garden was nothing more than a sweet potato in a jar. Remember those? And flowers! They're food to my soul. My mama would always pick a few to float in a bowl or gather in a jelly jar. And once in a while we'd splurge and spend precious money on daisies or carnations from a
Emilie Barnes (365 Things Every Woman Should Know)
He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.
Jennieke Cohen (My Fine Fellow)
Thank you for your call yesterday,” she said shyly. “And for the beautiful posy.” “Hardly enough to convey my gratitude,” he said. She had not, of course, supposed the flowers were meant as anything more than an expression of thanks. “We’ll inquire about the Bromyard woman at the Antlers,” she said, grasping at a practical topic. “I have high hopes of her.” “The dahlias reminded me of your hair,” he said pensively. “That deep copper color. Only a little darker.” “Oh,” Callie said. She lifted her skirt and stepped over a tuft of grass. “I do hope she knows how to cook. Truly cook, you know. Something that your mother would like.” “And the roses—pretty and pale, with a flush of pink. Very like your cheeks when you blush.” “A blancmange, perhaps,” Callie said brightly. “Or a custard.” “Your cheeks are nothing like a blancmange, I assure you, my lady. And certainly not a custard.” “A blancmange would be the true test of her skill,” Callie said with difficulty. “I think we should ask her to make a blancmange.” “They’re the classic strawberries and cream. Very English.” “Any sort of fruit trifle would make a good test, I agree,” she said hastily. “But strawberries are out of season.” “Indeed, but they aren’t,” he said.
Laura Kinsale (Lessons in French)
The biggest fear for homeschooled children is that they will be unable to relate to their peers, will not have friends, or that they will otherwise be unable to interact with people in a normal way. Consider this: How many of your daily interactions with people are solely with people of your own birth year?  We’re not considering interactions with people who are a year or two older or a year or two younger, but specifically people who were born within a few months of your birthday. In society, it would be very odd to section people at work by their birth year and allow you to interact only with persons your same age. This artificial constraint would limit your understanding of people and society across a broader range of ages. In traditional schools, children are placed in grades artificially constrained by the child’s birth date and an arbitrary cut-off day on a school calendar. Every student is taught the same thing as everyone else of the same age primarily because it is a convenient way to manage a large number of students. Students are not grouped that way because there is any inherent special socialization that occurs when grouping children in such a manner. Sectioning off children into narrow bands of same-age peers does not make them better able to interact with society at large. In fact, sectioning off children in this way does just the opposite—it restricts their ability to practice interacting with a wide variety of people. So why do we worry about homeschooled children’s socialization?  The erroneous assumption is that the child will be homeschooled and will be at home, schooling in the house, all day every day, with no interactions with other people. Unless a family is remotely located in a desolate place away from any form of civilization, social isolation is highly unlikely. Every homeschooling family I know involves their children in daily life—going to the grocery store or the bank, running errands, volunteering in the community, or participating in sports, arts, or community classes. Within the homeschooled community, sports, arts, drama, co-op classes, etc., are usually sectioned by elementary, pre-teen, and teen groupings. This allows students to interact with a wider range of children, and the interactions usually enhance a child’s ability to interact well with a wider age-range of students. Additionally, being out in the community provides many opportunities for children to interact with people of all ages. When homeschooling groups plan field trips, there are sometimes constraints on the age range, depending upon the destination, but many times the trip is open to children of all ages. As an example, when our group went on a field trip to the Federal Reserve Bank, all ages of children attended. The tour and information were of interest to all of the children in one way or another. After the tour, our group dined at a nearby food court. The parents sat together to chat and the children all sat with each other, with kids of all ages talking and having fun with each other. When interacting with society, exposure to a wider variety of people makes for better overall socialization. Many homeschooling groups also have park days, game days, or play days that allow all of the children in the homeschooled community to come together and play. Usually such social opportunities last for two, three, or four hours. Our group used to have Friday afternoon “Park Day.”  After our morning studies, we would pack a picnic lunch, drive to the park, and spend the rest of the afternoon letting the kids run and play. Older kids would organize games and play with younger kids, which let them practice great leadership skills. The younger kids truly looked up to and enjoyed being included in games with the older kids.
Sandra K. Cook (Overcome Your Fear of Homeschooling with Insider Information)
Soon enough, their expanding empire brought them into contact with another “technology” they’d never experienced before: walled cities. In the Tangut raids, Khan first learned the ins and outs of war against fortified cities and the strategies critical to laying siege, and quickly became an expert. Later, with help from Chinese engineers, he taught his soldiers how to build siege machines that could knock down city walls. In his campaigns against the Jurched, Khan learned the importance of winning hearts and minds. By working with the scholars and royal family of the lands he conquered, Khan was able to hold on to and manage these territories in ways that most empires could not. Afterward, in every country or city he held, Khan would call for the smartest astrologers, scribes, doctors, thinkers, and advisers—anyone who could aid his troops and their efforts. His troops traveled with interrogators and translators for precisely this purpose. It was a habit that would survive his death. While the Mongols themselves seemed dedicated almost solely to the art of war, they put to good use every craftsman, merchant, scholar, entertainer, cook, and skilled worker they came in contact with. The Mongol Empire was remarkable for its religious freedoms, and most of all, for its love of ideas and convergence of cultures.
Ryan Holiday (Ego Is the Enemy)
And there, until 1884, it was possible to gaze on the remains of a generally neglected monument, so-called Dagobert’s Tower, which included a ninth-century staircase set into the masonry, of which the thirty-foot handrail was fashioned out of the trunk of a gigantic oak tree. Here, according to tradition, lived a barber and a pastry-cook, who in the year 1335 plied their trade next door to each other. The reputation of the pastry-cook, whose products were among the most delicious that could be found, grew day by day. Members of the high-ranking clergy in particular were very fond of the extraordinary meat pies that, on the grounds of keeping to himself the secret of how the meats were seasoned, our man made all on his own, with the sole assistance of an apprentice who was responsible for the pastry. His neighbor the barber had won favor with the public through his honesty, his skilled hairdressing and shaving, and the steam baths he offered. Now, thanks to a dog that insistently scratched at the ground in a certain place, the ghastly origins of the meat used by the pastry-cook became known, for the animal unearthed some human bones! It was established that every Saturday before shutting up shop the barber would offer to shave a foreign student for free. He would put the unsuspecting young man in a tip-back seat and then cut his throat. The victim was immediately rushed down to the cellar, where the pastry-cook took delivery of him, cut him up, and added the requisite seasoning. For which the pies were famed, ‘especially as human flesh is more delicate because of the diet,’ old Dubreuil comments facetiously. The two wretched fellows were burned with their pies, the house was ordered to be demolished, and in its place was built a kind of expiatory pyramid, with the figure of the dog on one of its faces. The pyramid was there until 1861. But this is where the story takes another turn and joins the very best of black comedy. For the considerable number of ecclesiastics who had unwittingly consumed human flesh were not only guilty before God of the very venial sin of greed; they were automatically excommunicated! A grand council was held under the aegis of several bishops and it was decided to send to Avignon, where Pope Clement VI resided, a delegation of prelates with a view to securing the rescindment if not of the Christian interdiction against cannibalism then at least of the torments of hell that faced the inadvertent cannibals. The delegation set off, with a tidy sum of money, bare-footed, bearing candles and singing psalms. But the roads of that time were not very safe and doubtless strewn with temptation. Anyway, the fact is that Clement VI never saw any sign of the penitents, and with good reason.
Jacques Yonnet (Paris Noir: The Secret History of a City)
I take a cue from the list I made on my first night here alone and make soup. I chop vegetables and boil pasta, pour a carton of chicken stock into a pot. Once I’ve combined all the ingredients and it’s time to wait while they cook, I turn to the second essay in the solitude book, but my mind is too full of different versions of the last summer’s story. There’s one where I fail him. Where I stop coming home so he stops making dinner, and I’m not around to see how much he needs me. And then there’s one where he fails me. Where I feel it—that he doesn’t want me there, that I’m in the way. So I stay away, for him and for me. So that I never face his rejection. So that I get to pretend I’m the most important thing to him, the way he is to me. Because if we have any sense of self-preservation, we do the best with what we’re given. I was given cakes and cookies and rides to school. I was given songs and dinners at a table with brass candlesticks. I was given a man with a sensitive heart and a devious sense of humor and enough skill at cards to win me a year of private college—tuition and room and board—and I took all of those good things and told myself they made us special. Told myself they meant we were a family the way Mabel and Ana and Javier were, told myself that we weren’t missing anything. We were masters of collusion, Gramps and I. In that, at least, we were together.
Nina LaCour (We Are Okay)
The American dinner-table, in truth, becomes a monument to the defective technic of the American housewife. The guest who respects his oesophagus, invited to feed upon its discordant and ill-prepared victuals, evades the experience as long and as often as he can, and resigns himself to it as he might resign himself to being shaved by a paralytic. Nowhere else in the world have women more leisure and freedom to improve their minds, and nowhere else do they show a higher level of intelligence, or take part more effectively in affairs of the first importance. But nowhere else is there worse cooking in the home, or a more inept handling of the whole domestic economy, or a larger dependence upon the aid of external substitutes, by men provided, for the skill that is wanting where it theoretically exists. It is surely no mere coincidence that the land of the emancipated and enthroned woman is also the land of canned soup, of canned pork and beans, of whole meals in cans, and of everything else ready-made. And nowhere else is there more striking tendency to throw the whole business of training the minds of children upon professional teachers, and the whole business of instructing them in morals and religion upon so-called Sunday-schools, and the whole business of developing and caring for their bodies upon playground experts, sex hygienists and other such professionals, most of them mountebanks.
H.L. Mencken (In Defense of Women)
Prince Wen-hui’s cook, Ting, was cutting up an ox. Every touch of his hand, every ripple of his shoulders, every step of his feet, every thrust of his knees, every cut of his knife, was in perfect harmony, like the dance of the Mulberry Grove, like the chords of the Lynx Head music. Well done! said the prince. How did you gain such skill? Putting down his knife, Ting said, I follow the Tao, Your Highness, which goes beyond all skills. When I first began cutting up oxen, all I could see was the ox. After three years, I had learned to look beyond the ox. Nowadays I see with my whole being, not with my eyes. I sense the natural lines, and my knife slides through by itself, never touching a joint, much less a bone. A good cook changes knives once a year: he cuts. An ordinary cook changes knives once a month: he hacks. This knife of mine has lasted for nineteen years; it has cut up thousands of oxen, but its blade is as sharp as if it were new. Between the joints there are spaces, and the blade has no thickness. Having no thickness, it slips right through; there’s more than enough room for it. And when I come to a difficult part, I slow down, I focus my attention, I barely move, the knife finds its way, until suddenly the flesh falls apart on its own. I stand there and let the joy of the work fill me. Then I wipe the blade clean and put it away. Bravo! cried the prince. From the words of this cook, I have learned how to live my life.
Stephen Mitchell (The Second Book of the Tao)
How to Apologize Ellen Bass Cook a large fish—choose one with many bones, a skeleton you will need skill to expose, maybe the flying silver carp that's invaded the Great Lakes, tumbling the others into oblivion. If you don't live near a lake, you'll have to travel. Walking is best and shows you mean it, but you could take a train and let yourself be soothed by the rocking on the rails. It's permitted to receive solace for whatever you did or didn't do, pitiful, beautiful human. When my mother was in the hospital, my daughter and I had to clear out the home she wouldn't return to. Then she recovered and asked, incredulous, How could you have thrown out all my shoes? So you'll need a boat. You could rent or buy, but, for the sake of repairing the world, build your own. Thin strips of Western red cedar are perfect, but don't cut a tree. There'll be a demolished barn or downed trunk if you venture further. And someone will have a mill. And someone will loan you tools. The perfume of sawdust and the curls that fall from your plane will sweeten the hours. Each night we dream thirty-six billion dreams. In one night we could dream back everything lost. So grill the pale flesh. Unharness yourself from your weary stories. Then carry the oily, succulent fish to the one you hurt. There is much to fear as a creature caught in time, but this is safe. You need no defense. This is just another way to know you are alive. “How to Apologize” originally appeared in The New Yorker (March 15, 2021).
Ellen Bass
Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!
Yūto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
It turned out there was something Marty did a little better. It all started with tuna casserole, or at least something RBG called tuna casserole. At Fort Sill one night, right after they were married, she dutifully presented the dish. That was her job, after all, or one of them. Marty squinted at the lumpy mass. “What is it?” And then he taught himself how to cook. The Escoffier cookbook had been a wedding gift from RBG’s cousin Richard. The legendary French chef had made his name at hotels like the Ritz in Paris and the Savoy in London. It was not exactly everyday fare for two young working parents on a military base in Oklahoma. But Marty found that his chemistry skills came in handy, and he began working his way through the book. Photograph by Mariana Cook made at the Ginsburgs’ home in 1998 Still, for years, the daily cooking was still RBG’s reluctant territory. Her repertoire involved thawing a frozen vegetable and some meat. “I had seven things I could make,” RBG said, “and when we got to number seven, we went back to number one.” Jane isn’t sure she saw a fresh vegetable until she was sent to France the summer she turned fourteen. Around that time, she decided, as RBG put it to me, “that Mommy should be phased out of the kitchen altogether.” RBG cooked her last meal in 1980. The division of labor in the family, Jane would say, developed into this: “Mommy does the thinking and Daddy does the cooking.” Growing up, James says, he got used to people asking him what his father did for a living, when his mother did something pretty interesting too.
Irin Carmon (Notorious RBG: The Life and Times of Ruth Bader Ginsburg)
Build houses and make yourselves at home. You are not camping. This is your home; make yourself at home. This may not be your favorite place, but it is a place. Dig foundations; construct a habitation; develop the best environment for living that you can. If all you do is sit around and pine for the time you get back to Jerusalem, your present lives will be squalid and empty. Your life right now is every bit as valuable as it was when you were in Jerusalem, and every bit as valuable as it will be when you get back to Jerusalem. Babylonian exile is not your choice, but it is what you are given. Build a Babylonian house and live in it as well as you are able. Put in gardens and eat what grows in the country. Enter into the rhythm of the seasons. Become a productive part of the economy of the place. You are not parasites. Don’t expect others to do it for you. Get your hands into the Babylonian soil. Become knowledgeable about the Babylonian irrigation system. Acquire skill in cultivating fruits and vegetables in this soil and climate. Get some Babylonian recipes and cook them. Marry and have children. These people among whom you are living are not beneath you, nor are they above you; they are your equals with whom you can engage in the most intimate and responsible of relationships. You cannot be the person God wants you to be if you keep yourself aloof from others. That which you have in common is far more significant than what separates you. They are God’s persons: your task as a person of faith is to develop trust and conversation, love and understanding. Make yourselves at home there and work for the country’s welfare. Pray for Babylon’s well-being. If things go well for Babylon, things will go well for you. Welfare: shalom. Shalom means wholeness, the dynamic, vibrating health of a society that pulses with divinely directed purpose and surges with life-transforming love. Seek the shalom and pray for it. Throw yourselves into the place in which you find yourselves, but not on its terms, on God’s terms. Pray. Search for that center in which God’s will is being worked out (which is what we do when we pray) and work from that center. Jeremiah’s letter is a rebuke and a challenge: “Quit sitting around feeling sorry for yourselves. The aim of the person of faith is not to be as comfortable as possible but to live as deeply and thoroughly as possible—to deal with the reality of life, discover truth, create beauty, act out love. You didn’t do it when you were in Jerusalem. Why don’t you try doing it here, in Babylon? Don’t listen to the lying prophets who make an irresponsible living by selling you false hopes. You are in Babylon for a long time. You better make the best of it. Don’t just get along, waiting for some miraculous intervention. Build houses, plant gardens, marry husbands, marry wives, have children, pray for the wholeness of Babylon, and do everything you can to develop that wholeness. The only place you have to be human is where you are right now. The only opportunity you will ever have to live by faith is in the circumstances you are provided this very day: this house you live in, this family you find yourself in, this job you have been given, the weather conditions that prevail at this moment.
Eugene H. Peterson (Run with the Horses: The Quest for Life at Its Best)
Recipe for a Perfect Wife, the Novel INGREDIENTS 3 cups editors extraordinaire: Maya Ziv, Lara Hinchberger, Helen Smith 2 cups agent-I-couldn’t-do-this-without: Carolyn Forde (and the Transatlantic Literary Agency) 1½ cup highly skilled publishing teams: Dutton US, Penguin Random House Canada (Viking) 1 cup PR and marketing wizards: Kathleen Carter (Kathleen Carter Communications), Ruta Liormonas, Elina Vaysbeyn, Maria Whelan, Claire Zaya 1 cup women of writing coven: Marissa Stapley, Jennifer Robson, Kate Hilton, Chantel Guertin, Kerry Clare, Liz Renzetti ½ cup author-friends-who-keep-me-sane: Mary Kubica, Taylor Jenkins Reid, Amy E. Reichert, Colleen Oakley, Rachel Goodman, Hannah Mary McKinnon, Rosey Lim ½ cup friends-with-talents-I-do-not-have: Dr. Kendra Newell, Claire Tansey ¼ cup original creators of the Karma Brown Fan Club: my family and friends, including my late grandmother Miriam Christie, who inspired Miriam Claussen; my mom, who is a spectacular cook and mother; and my dad, for being the wonderful feminist he is 1 tablespoon of the inner circle: Adam and Addison, the loves of my life ½ tablespoon book bloggers, bookstagrammers, authors, and readers: including Andrea Katz, Jenny O’Regan, Pamela Klinger-Horn, Melissa Amster, Susan Peterson, Kristy Barrett, Lisa Steinke, Liz Fenton 1 teaspoon vintage cookbooks: particularly the Purity Cookbook, for the spark of inspiration 1 teaspoon loyal Labradoodle: Fred Licorice Brown, furry writing companion Dash of Google: so I could visit the 1950s without a time machine METHOD: Combine all ingredients into a Scrivener file, making sure to hit Save after each addition.
Karma Brown (Recipe for a Perfect Wife)
The government doesn’t care if our kids learn to think or learn for the sake of learning, as long they learn to love their country, and grow up and pay taxes. How much of what we learnt in 10 years of our schooling actually comes handy in our day-to-day lives? Why can’t we learn useful skills, like cooking, in school that actually come in handy when it comes to survival? Does schooling need to last for 10 years? Is it possible to complete schooling in 7 years? Nobody knows and schools have done a great job at not letting us ask questions. We live in times where we cautiously invest 4 years in undergrad schools or 2 years in B-schools in the hope that we acquire strong skills or at least secure a job. Schooling, as it exists, is a 10-year course that neither helps us get a job nor imparts a skill and unfortunately, it is compulsory. Half the jobs that exist today won’t even exist 10 years from now. That’s how fast the world is progressing. We still ask our kids to learn when Shah Jahan was born. It is a joke that at the end of these 10 years, we are expected to choose a career in science, commerce, or arts when school education hardly helped us explore ourselves. Some of the world’s greatest artists, athletes, inventors and scientists are from India. Unfortunately, they are all engineers and tragically none of them know about their talents. The biggest reason for this tragedy isn’t the society, parenting, coaching or anything else. The school is the reason and they too are all eventually victims of the same century-old schooling system. In the legendary words of Kevin Spacey from Usual Suspects, “The greatest trick the devil ever pulled was convincing the world he didn’t exist.” and our school is our society’s biggest devil.
Adhitya Iyer (The Great Indian Obsession)
But when you actually break down the amount of time, energy, skill, planning, and maintenance that go into care tasks, they no longer seem simple. For example, the care task of feeding yourself involves more than just putting food into your mouth. You must also make time to figure out the nutritional needs and preferences of everyone you’re feeding, plan and execute a shopping trip, decide how you’re going to prepare that food and set aside the time to do so, and ensure that mealtimes come at correct intervals. You need energy and skill to plan, execute, and follow through on these steps every day, multiple times a day, and to deal with any barriers related to your relationship with food and weight, or a lack of appetite due to medical or emotional factors. You must have the emotional energy to deal with the feeling of being overwhelmed when you don’t know what to cook and the anxiety it can produce to create a kitchen mess. You may also need the skills to multitask while working, dealing with physical pain, or watching over children. Now let’s look at cleaning: an ongoing task made up of hundreds of small skills that must be practiced every day at the right time and manner in order to “keep going on the business of life.” First, you must have the executive functioning to deal with sequentially ordering and prioritizing tasks.1 You must learn which cleaning must be done daily and which can be done on an interval. You must remember those intervals. You must be familiar with cleaning products and remember to purchase them. You must have the physical energy and time to complete these tasks and the mental health to engage in a low-dopamine errand for an extended period of time. You must have the emotional energy and ability to process any sensory discomfort that comes with dealing with any dirty or soiled materials. “Just clean as you go” sounds nice and efficient, but most people don’t appreciate the hundreds of skills it takes to operate that way and the thousands of barriers that can interfere with execution.
K.C. Davis (How to Keep House While Drowning: A Gentle Approach to Cleaning and Organizing)
Why should he treat Elizabeth as if he harbored any feelings for her, including anger? Elizabeth sensed that he was wavering a little, and she pressed home her advantage, using calm reason: “Surely nothing that happened between us should make us behave badly to each other now. I mean, when you think on it, it was noting to us but a harmless weekend flirtation, wasn’t it?” “Obviously.” “Neither of us was hurt, were we?” “No.” “Well then, there’s no reason why we should not be cordial to each other now, is there?” she demanded with a bright, beguiling smile. “Good heavens, if every flirtation ended in enmity, no one in the ton would be speaking to anyone else!” She had neatly managed to put him in the position of either agreeing with her or else, by disagreeing, admitting that she had been something more to him than a flirtation, and Ian realized it. He’d guessed where her calm arguments were leading, but even so, he was reluctantly impressed with how skillfully she was maneuvering him into having to agree with her. “Flirtations,” he reminded her smoothly, “don’t normally end in duels.” “I know, and I am sorry my brother shot you.” Ian was simply not proof against the appeal in those huge green eyes of hers. “Forget it,” he said with an irritated sigh, capitulating to all she was asking. “Stay the seven days.” Suppressing the urge to twirl around with relief, she smiled into his eyes. “Then could we have a truce for the time I’m here?” “That depends.” “On what?” His brows lifted in mocking challenge. “On whether or not you can make a decent breakfast.” “Let’s go in the house and see what we have.” With Ian standing beside her Elizabeth surveyed the eggs and cheese and bread, and then the stove. “I shall fix something right up,” she promised with a smile that concealed her uncertainty. “Are you sure you’re up to the challenge?” Ian asked, but she seemed so eager, and her smile was so disarming, that he almost believed she knew how to cook. “I shall prevail, you’ll see,” she told him brightly, reaching for a wide cloth and tying it around her narrow waist. Her glance was so jaunty that Ian turned around to keep himself from grinning at her. She was obviously determined to attack the project with vigor and determination, and he was equally determined not to discourage her efforts. “You do that,” he said, and he left her alone at the stove.
Judith McNaught (Almost Heaven (Sequels, #3))
Would you say that that man is at leisure who arranges with finical care his Corinthian bronzes, that the mania of a few makes costly, and spends the greater part of each day upon rusty bits of copper? Who sits in a public wrestling-place (for, to our shame I we labour with vices that are not even Roman) watching the wrangling of lads? Who sorts out the herds of his pack-mules into pairs of the same age and colour? Who feeds all the newest athletes? Tell me, would you say that those men are at leisure who pass many hours at the barber’s while they are being stripped of whatever grew out the night before? while a solemn debate is held over each separate hair? while either disarranged locks are restored to their place or thinning ones drawn from this side and that toward the forehead? How angry they get if the barber has been a bit too careless, just as if he were shearing a real man! How they flare up if any of their mane is lopped off, if any of it lies out of order, if it does not all fall into its proper ringlets! Who of these would not rather have the state disordered than his hair? Who is not more concerned to have his head trim rather than safe? Who would not rather be well barbered than upright? Would you say that these are at leisure who are occupied with the comb and the mirror? And what of those who are engaged in composing, hearing, and learning songs, while they twist the voice, whose best and simplest movement Nature designed to be straightforward, into the meanderings of some indolent tune, who are always snapping their fingers as they beat time to some song they have in their head, who are overheard humming a tune when they have been summoned to serious, often even melancholy, matters? These have not leisure, but idle occupation. And their banquets, Heaven knows! I cannot reckon among their unoccupied hours, since I see how anxiously they set out their silver plate, how diligently they tie up the tunics of their pretty slave-boys, how breathlessly they watch to see in what style the wild boar issues from the hands of the cook, with what speed at a given signal smooth-faced boys hurry to perform their duties, with what skill the birds are carved into portions all according to rule, how carefully unhappy little lads wipe up the spittle of drunkards. By such means they seek the reputation for elegance and good taste, and to such an extent do their evils follow them into all the privacies of life that they can neither eat nor drink without ostentation. And
Seneca (On The Shortness of Life)
the Cook expedition had another, far less benign result. Cook was not only an experienced seaman and geographer, but also a naval officer. The Royal Society financed a large part of the expedition’s expenses, but the ship itself was provided by the Royal Navy. The navy also seconded eighty-five well-armed sailors and marines, and equipped the ship with artillery, muskets, gunpowder and other weaponry. Much of the information collected by the expedition – particularly the astronomical, geographical, meteorological and anthropological data – was of obvious political and military value. The discovery of an effective treatment for scurvy greatly contributed to British control of the world’s oceans and its ability to send armies to the other side of the world. Cook claimed for Britain many of the islands and lands he ‘discovered’, most notably Australia. The Cook expedition laid the foundation for the British occupation of the south-western Pacific Ocean; for the conquest of Australia, Tasmania and New Zealand; for the settlement of millions of Europeans in the new colonies; and for the extermination of their native cultures and most of their native populations.2 In the century following the Cook expedition, the most fertile lands of Australia and New Zealand were taken from their previous inhabitants by European settlers. The native population dropped by up to 90 per cent and the survivors were subjected to a harsh regime of racial oppression. For the Aborigines of Australia and the Maoris of New Zealand, the Cook expedition was the beginning of a catastrophe from which they have never recovered. An even worse fate befell the natives of Tasmania. Having survived for 10,000 years in splendid isolation, they were completely wiped out, to the last man, woman and child, within a century of Cook’s arrival. European settlers first drove them off the richest parts of the island, and then, coveting even the remaining wilderness, hunted them down and killed them systematically. The few survivors were hounded into an evangelical concentration camp, where well-meaning but not particularly open-minded missionaries tried to indoctrinate them in the ways of the modern world. The Tasmanians were instructed in reading and writing, Christianity and various ‘productive skills’ such as sewing clothes and farming. But they refused to learn. They became ever more melancholic, stopped having children, lost all interest in life, and finally chose the only escape route from the modern world of science and progress – death. Alas,
Yuval Noah Harari (Sapiens: A Brief History of Humankind)
Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!
Yūto Tsukuda (食戟のソーマ 8 [Shokugeki no Souma 8] (Food Wars: Shokugeki no Soma, #8))
The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.
Matt Ridley (The Rational Optimist: How Prosperity Evolves)
What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali
Vivienne Kruger