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owlfish at 12:11pm on 10/11/2004 under books about food
owlfish at 12:11pm on 10/11/2004 under books about foodA few weeks ago, I began to consciously look for interesting places and ways of reading about food. Having discovered that I really enjoy reading discussions about anything food-related, I looked for recommendations of well-written texts, for much of the joy of reading is in the beauty of the language.
In the process, I discovered a journal called The Art of Eating. It's a quarterly journal with one flat subscription rate for anywhere in the world, a welcome pricing feature for those of us who don't know where we'll be living next year. The journal is one man's pet project, but a number of other writers contribute to it.
My first copy arrived in the mail yesterday and it was, as promised by whatever websites I found the recommendations on, very nicely written, a pleasure to read.
The current issue is themed around Beaujolais, the wines, and the cooking specialties of the greater Lyonnais area. The most striking anecdote in the article thus far dealt with a woman, Mère Brazier, owner and cook for two three-Michelin-rosette restaurants from 1933-1974. (She opened her first restaurant in 1921; it received its third rosette in 1933.) Technically, this means she received six rosettes in total.
Now the Michelin rosette for food is one of the most difficult-to-attain and highly sought after rewards for consistently high-quality cooking in the world, especially in France. Three stars comprise the highest ranking.
Mère Brazier is still, today, the only female chef, the only woman, to ever have received three rosettes from Michelin.
I knew that the world of high-level chefs was still very much male dominated, but not to what degree.
In the process, I discovered a journal called The Art of Eating. It's a quarterly journal with one flat subscription rate for anywhere in the world, a welcome pricing feature for those of us who don't know where we'll be living next year. The journal is one man's pet project, but a number of other writers contribute to it.
My first copy arrived in the mail yesterday and it was, as promised by whatever websites I found the recommendations on, very nicely written, a pleasure to read.
The current issue is themed around Beaujolais, the wines, and the cooking specialties of the greater Lyonnais area. The most striking anecdote in the article thus far dealt with a woman, Mère Brazier, owner and cook for two three-Michelin-rosette restaurants from 1933-1974. (She opened her first restaurant in 1921; it received its third rosette in 1933.) Technically, this means she received six rosettes in total.
Now the Michelin rosette for food is one of the most difficult-to-attain and highly sought after rewards for consistently high-quality cooking in the world, especially in France. Three stars comprise the highest ranking.
Mère Brazier is still, today, the only female chef, the only woman, to ever have received three rosettes from Michelin.
I knew that the world of high-level chefs was still very much male dominated, but not to what degree.
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