Culinary Anthropologist

meat

  1. Duck across the border

    Leave a Comment

    When I think of southwest France I think of duck.  Unctuous legs of confit de canard, perhaps nestled in some cassoulet.  Yum.  Having only spent one night in southern France on our way down to Spain, and sampled just one very third rate cassoulet, we thought we’d missed our chance to gorge ourselves on confit […]

  2. Slow food

    Leave a Comment

    Catalunyans seem to be good at slow food.  There are lots of rich savoury stews, traditionally cooked in wide, shallow earthenware ‘cazuelas’ over a low flame, slowly.  And people know how to take their time over a good meal together.

  3. Acorn to bacon

    Leave a Comment

    We knew the jamón in Spain can be fantastic, and we wanted to make sure we got to try the best.  So after asking around we found ourselves in Jabugo, surrounded by miles of ‘dehesa‘ countryside and little white-washed villages on hilltops, with the sweet, sweet smell of curing jamón wafting through the air everywhere […]

  4. Having an offal day

    Leave a Comment

    Today Barnaby went for lunch at the Nerbone food stand in the covered market in Florence.  He thought he should order something typically Florentine, so he ordered what he saw lots of the market traders were having – a lampredotto sandwich. He wasn’t actually sure what lampredotto was, but expected it would be something nice.  […]

  5. Sensitive balls

    Leave a Comment

    It’s not all tea and candy in Turkey of course, and meat is a very important part of the diet for most Turks.  Of course practically no pork – which was a nice change for us after our pork ‘n’ lard fest in central and eastern Europe.  Beef and lamb are the most common red […]

  6. As happy as a cow in Viviers-sur-Artaut

    Leave a Comment

    This week, while the US government was recalling the largest ever amount of commercial beef (apparently, cows from the Westland/Hallmark Meat Co so sick they couldn’t walk properly have still been ending up in diners’ Happy Meals), we were playing with Farmer Cornet’s very happy baby cows on his farm in Viviers-sur-Artaut.   One of […]

  7. Boudin for Barnaby

    Leave a Comment

    Barnaby could hardly control his excitement when he saw the delicious pile of boudin noir freshly made by his hosts Michel and Francine Cornet at their farmhouse in Champagne. There was three times this much from one pig! (whose name was Gui-Gui, to give him full credit)

  8. Chorizo

    Leave a Comment

    Chorizo is pronounced ‘chorissoh’ or, in some parts of Spain, ‘chorithoh’, but never ‘choritzoh’, please. It comes in all sorts of varieties in many countries around the world, notably Spain, Portugal and Mexico, but also India (Goa, due to Portuguese colonial presence), Argentina and the Philippines. Spanish chorizo is usually, but not always, cured, and […]

  9. Crabs

    Leave a Comment

    There are crabs in all the world’s oceans, in freshwaters and on the land.  I once met a man in Rarotonga called Piri Puruto (‘the Coconut King’) who kept large red land crabs as pets – crawling free around the living room.  The smallest is the minuscule Pea Crab which lives inside oysters, and the […]