Bento Box Jewellery

One of those great web discoveries is Carolyn Tillie's food-inspired jewellery.

carrot_earrings

bento_box_ringssilver_earrings_2aubergine_pendantCarolyn told me that she studied  Metalsmithing in California but spent the next ten years in the food and wine industry. She has now turned her hand to producing "gastronomically-inspired jewelry to whet the appetite".

Her themes include Champagne, Just Desserts, Bento Box and Farmers Market. The food bits in the jewelry are reclaimed and recycled Japanese gumball machine toys, known as 'gashapon' which are decoratively set in sterling silver and 14k gold. There's lots more here.

zee, 13th May 2010

Tom Jones

tom_jones

 

Albert Finney and Joyce Redmond in one of the most celebrated of all eating scenes. Talk about circumventing the censor's disapproval!

Spring is here

spring-1

 

Spring by Giuseppe Arcimboldo. This magical and bizarre portrait, painted in the 16th century by the Italian artist,  is part of his Four Seasons series which resides in the Louvre Museum in Paris.

Take a closer look at his fascinating and whimsical paintings  made up of vegetables, fruit and flowers, fish and books here.


vegetables-in-a-bowl-or-the-gardener


 

 

 

 

 

Vegetables in a Bowl or The Gardener

 

zee, 29th April 2010

The Wasp - Water margin

comp_waspI was somewhat taken aback to discover that a local deli/restaurant has started charging for a glass of tap water. DelAziz, a popular hangout in Fulham, put on 10p per glass of water for myself and my companion. This was not for walking into the place asking for plain water and not ordering anything else but asking for some water to go with our meal. That's the last time I'll frequent the place. Has anyone else experienced such mean spirited service?

the wasp, 18th May 2010

Welcome Summer!

summer_by_arcimboldo_1573

 

 

Time for another picture by Giuseppe Arcimboldo.

Here are two  versions  of Summer, both painted in 1573.  You can see the date and the artist's name in the embroidery on the jacket.

 

Photos courtesy of www.giuseppe-arcimboldo.org

seated-figure-of-summer--1573

 

 

 

 

 



 

 

zee, 10th June 2010

From the back of the shelf

bottle_greenThings occasionally get bought, put on a shelf and forgotten about.


Pre-Christmas stressed shopping, I'd grabbed this elegant cone-shaped little bottle as something different for non-alcohol drinkers.  Sounded deceptively traditional, Cox's Apple and Plum cordial.

On Christmas morning (not great forward planners here) a last minute challenge was to find a way to make one very  small bottle of home-made sloe gin (or was it vodka?) go round ten guests.  A much loved book, Cocktails: How to Mix Them was still on top of the piano where it has lived for many years having been passed down through  at least three generations.  Undated, but with the feel of a war-time utility edition, it is by "'Robert' of the American Bar, Casino Municipal, Nice, and Late of the Embassy Club, London".cocktails_how_to_mix_them

Robert had the answer - and we had the ingredients:  Sloe Gin Rickey. (1 or 2 lumps of ice, the juice of half a fresh lime, 3/4 gill of Sloe Gin, fill up with cold Soda).  Perfect!  So was the non-alcoholic version, invented as the doorbell rang with the first guest, 50/50 cranberry juice and ginger ale.  It matched exactly the light raspberry-coloured Rickey,  the forgotten cordial in the pretty bottle abandonned on the sideboard.

We've only just opened it.  It is absolutely delicious!

(More from Robert's Cocktails will, undoubtedly, follow)

zee, 28 April 2010
Ella's Blog

Ella 1Hello!

My name is Ella. I’m 15 years old, literature enthusiast, avid traveller, star gazer, Head Girl and above all, lover of all foods.

I find inspiration in the friendships food forms, how communities are interlinked by recipes and how a country's culture an be traced through its diet.

To me, the word food is full of colour and creativity; a main passion of mine is being able to explore the personality of a chef as expressed through their food.  The choice of flavours and presentation is a way of writing a novel without words, each individual interpretation telling a unique story.

I'm fascinated by food's place in popular culture and it is this fascination that I would like to share with you in this blog.

Here's my first post inspired by Marguerite Patten.

 

Olive Oil

olive oil 1How much do most of us really know about olive oil?

Television chefs extol the virtues of using extra virgin olive oil and are there on the supermarket shelves promoting their brand-named oils. But do we ever think about the qualities, flavours and varieties of olive oil or whether the colour matters?

When two old friends and connoisseurs get together and the conversation turns to their favourite subject, the talk becomes endless, winding in and out of anecdotes as they share their depth of knowledge.

Watch video

 Anne DolamoreAnne Dolamore and Charles CareyCharles Careyolive oil 6

 

A Year in Chicken Soup - Bengali Chicken Curry

bangladeshchicken soup


A Year in Chicken Soup


A series by Hattie Garlick


JAHEEDA'S MUM'S BENGALI CHICKEN CURRY

 

 

Eid Mubarak! As I type, the smell of toasted spices and marinated meat sinews through the window, open to the cold air just a fraction of a gap. Below, small groups gather excitedly on doorsteps before disappearing within, behind warm lit windows that glow enticingly in the darkness.  (read on)

 

Josceline Dimbleby

 

Josceline Dimbleby 2 Helen Garlick 2

Josceline Dimbleby visited Talking Of Food recently to record a reading from Orchards in the Oasis, her book of recipes, travels and memories.

Before the recording started, she talked to Helen Garlick about the book and their conversation ranged  from Josceline’s earliest food influences and cooking in a London bedsit to a shared love of American brown paper grocery bags and MFK Fisher.

Watch the interview here

Listen to Josceline reading from Orchards in the Oasis

News update:  A new and revised edition of Josceline Dimbleby's highly acclaimed Cooking for Christmas, originally published in 1978, is out now.