BOOKTo keep it simple, most of my entries are motivated from texts in my home library. The food-related book collection lives in the kitchen, a place I consider my "studio." I am happiest when doing my work--writing, designing, and of course, cooking--in the kitchen.:|:I like using an ascii-inspired logo. A friend said it reminded him of the seams of an oven bound bird. For me, I wanted a simple design, using keyboard characters to visually suggest a book and kitchen relationship. The colons symbolize a typical four burner stove top, with the separator echoing the lines of a book on a shelf. Sometimes with design, serendipity occurs. I'd like to think, then, that the colons double as bookends as well. Anyway, that was the thought.
The entries, or stories as I see them, are a collection of narrative snapshots culled from the vast toolbox of the past and sliced from the infinite present and coming from a range of sources including our culinary usual suspects like Brillat-Savarin, M.F.K. Fisher, Julia Child, Calvin Trillin, and Marion Nestle, and on, and on,. . . to off the beaten track references embedded in other fields like film and art, and disciplines like philosophy and architecture.KITCHENAll my food books, stored in my kitchen, provide the grist for my cooking, exploring, and writing.
Ultimately, these stories serve as an inquiry into the notion that anything "food-related" remains an unsettled matter, and in such, questions the on-going role we all have in shaping nature into culture. Effectively, I am reassesing the institutions that play a part in the practice of everyday eating-cooking-living.
Also, I know it takes a bit more time to add the :|: to BK, but please do! Helps me also subvert the slang BK for Burger King.