Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012.

“Edward Sapir and the Sino-Dene Hypothesis”, by John Bengston. a publication on the American Indian languages classification “Dene” (shown by above map) was the topic of an earlier blog post. Similarly here I presently  American Indian book: Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012 was an English early … Continue reading Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012.

"American Presidential China", The Robert L. McNeil, Jr., Collection at the Philadelphia Museum of Art, 2008.

My 9 December 2020 posts on this blog were:  Cara Hobday & Jo Denbury, “Food Secrets:  Styling Techniques of Professionals”; also, Christopher Styler, “Working the Plate: The Art of Food Presentation”.  This post today is on: “The American Presidential China” held by a collector. The “plates” of the presidential  tables in American history are important … Continue reading "American Presidential China", The Robert L. McNeil, Jr., Collection at the Philadelphia Museum of Art, 2008.

Christopher Styler,”Working the Plate: The Art of Food Presentation” 2006.

Christopher Styler, “Working the Plate: The Art of Food Presentation”, 2006 is a good book on food styling”. The front-dining room, and the back-kitchen are different workplaces. Recipes begin in the kitchen, and have not crossed the finish-line until presented in the dining room.  An alternative book I recommend is at the hyperlink. Continue reading Christopher Styler,”Working the Plate: The Art of Food Presentation” 2006.

Cara Hobday, and Jo Denbury, “Food Presentation Secrets”, 2010.

Cara Hobday and Jo Denbury, Food Presentation Secrets: Styling Techniques of Professionals. “Food Styling” along with “Food Photography” gives homemade recipes a professional look. However, you can not judge a book by its cover. The Hobday and Denbury book of styling techniques, is to not look homemade. I love “country cooking” (Southern or Soul Food). … Continue reading Cara Hobday, and Jo Denbury, “Food Presentation Secrets”, 2010.

Elizabeth Andoh,"San Shoku Donburi: Three Color Rice Bowl".

    This is the signature recipe of Japanese chef Elizabeth Andoh. Three color rice bowl in Japanese is “San Shoku Donburi”. According to Andoh, Japanese cuisine (called “Washoku”) requires five cooking ways per meal.  Thus, a meal consists of: raw, fried, steamed, baked, grilled, and boiled items.  Restated, cook five ways because you have: … Continue reading Elizabeth Andoh,"San Shoku Donburi: Three Color Rice Bowl".