- Art of biodiversity (some vaguely agricultural).
- Genebank for sturgeon. What the fish?
- Aromatic Green Dwarf. It’s a coconut.
- For the first half of his life, Gregorio Huanuco farmed to a rhythm that dictated the survival of his grandparents and ancestors for thousands of years.
- Fall foods.
- Camels have a hub.
- Genetic GPS.
- Taiwan pushes farm tours.
- The 100-yard diet.
Nibble: Value adding, Dogs, Apples, Goats, ICTs
- BBC interviews Chilean agricultural entrepreneur. This one.
- Ugly dog genes.
- Saving Canada’s orchards. And England’s.
- The tree climbing goats of Morocco.
- Price information on the move.
I can’t believe it’s not meat/fish/eggs/a penis
Elizabeth Andoh, an American who has lived in Japan for 25 years, talks about “food that is not what it seems.” Modoki has nothing really to do with deception, it is all about having fun with your food. Links to Buddhist cuisine of China, vegetarian and vegan stuff, often made to resemble stuff that did have the potential for life.
There is an ancient Japanese book called “100 things to do with tofu.”
She shows a picture of real eel (I’m not getting the names, thanks to the PA) and then a fake (modoki) that is visually identical, down to the surface look of the “fish”. Gobo (burdock root) and lotus root help the whole thing to stick together.
“You have to have keen powers of observation and to take into consideration texture even more than taste. Truly, if you closed your eyes, you would think you were eating eel.”
Now we’re onto Ganmodoki, which is a version of goose meatballs, no goose meat.
“Soy milk skins sound like something even a dermatologist doesn’t want to know about.” They have a wonderful unctuous texture and a creamy feel in your mouth. They perish easily, and are dried, but can be resuscitated by wrapping in a damp cloth. Resemble a thin omelette, an impression that can be enhanced by adding the dried seeds (or buds?) of a gardenia, which “bleed an intense neon yellow”. The end result can be shredded and used as “eggs” in other dishes.
Pseudo-chestnuts made of fish and shellfish meat and fried noodles with a whole-roast chestnut poked inside, provoking a memory of the whole chestnut.
A teeny tiny persimmon made from a dyed quail’s egg with a piece of kombu stuck to the top.
One of the elements in modoki is sheets of daikon radish, which take an amazing amount of skill to make: watch this.
A perfect segue into Michelle Toratani, who takes the floor to talk about a very particular individual daikon, “the fighting root”. A very bizarre story.
How did a vegetable root become a super-hero? Because it is such an important daily vegetable in Japanese life. People can really identify with it.
On to the proper stuff. Daikon originated in China, came to Japan about 1000 years ago. There are about 100 regional varieties of daikon. Don’t have to be white, can be red or deep purple.
Frankly, there’s so much here about the daikon in culture (some of which Luigi nibbled), that I really don’t want to get into here on a Sunday morning. See for yourself. Or Google Daikon Penis.
An Indian view of Indian markets
Krina Patel talks about Sustainability and Traditional Vegetable Markets in India. Got suddenly interested in the local market in her parents’ home town, and is worried about how these will survive in the modern India. There are three markets in the town. One in the old town. One right outside the main temple, “so that vegetable shopping becomes a daily ritual, a little like praying”. One a wholesale market. There is a three-way relationship at the market: you, the product and the seller. That becomes a long-term relationship that is the basis of culinary tradition.
As in Italy, vendors will give you a little bunch of basic ingredients for free, “which cements the relationship”.
Medical and health concerns are intertwined in the market, where vendors mix practical and ayurvedic advice. “You should not eat okra at this time, because it is very expensive. But also it is not very good for you.”
A new mall is being built, with a vegetables section where produce will be sold all day, threatening to destroy the markets and the relationships. Big corporations are already buying up produce direct from the farmers, which is reducing the amount that comes to the markets. “The okra will be available in Paris, but not locally.”
A questioner uses “weekend” as a verb! “The town in upstate New York I weekend in.”
Sami Zubaida raises the notion that a large part of the basis of civilization is global food exchange, and that while he buys into the notion of the local, he wants to ensure that we remain open to the global.
Which seems kind of obvious. But still, a minor wrangle develops over local market versus supermarket, and, despite the prevalence of historians, nobody raises the exchange of foodstuffs in historical times.
Blogging the OSFC Day 2: First Cherwell Studentship
After a meal and a performance that will take some time to digest (metaphorically) here we are waiting for the start of the Sunday sessions. Lots to look forward to, and a gem while we do so: Janet Clarkson’s blog The Old Foodie. A lot of people here are keeping wonderful web sites; next year I hope the organisers will gather these together. Or maybe an independent personage should do so …
Ray Sokolow exlains that a mystery man, possessed of a mysterious fortune derived from a mysterious TV show that he devised, has endowed a bursary to allow a student to research a topic and travel to the OSFC. And this is the first Cherwell Studentship. Goes to Allyson Sgro a chemist who develops microtools for neuroscience. A nanotechnologist, no less.
The Origins of Cockaleekie Soup
The simplest cockaleekie soup is chicken soup, no leeks, with prunes in the broth; you can leave ’em in or take them out, according to taste. No mention of vegetables in Scottish history prior to 1600s. From then to 1700, a gradual switch from meat to dairy and oats. But there are a lot of reports of gardens, including vegetable gardens, around this time. “The diet is devoid of vegetables,” until the 1670s, 1680s. Seems to be that the Scots are growing lots of vegetables, but they aren’t in recipes or lists of dishes. But they must be there in the diet. “They’re eating them, but they’re not celebrating them.”
Scotland seems to maintain a medieval mindset towards dishes long after the sweet and savoury combinations have been abandoned in France and England. Not until early 18th century does Scotland “modernize”. 1737 marks the first recognizably modern recipe for cockaleekie soup.
“Who put the leeks in cockaleekie soup? It was the Scots. They finally decided they really liked vegetables and they should start celebrating them a bit.”
Budding young food historians in search of financial sustenance: go to the OSFC web site and follow the instructions.