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#cookbooks for the 19th century man
Horror of horrors! I let my 19th century man take a Grand Tour for enrichment purposes, but he has, unfortunately, now arrived in Italy. He has begun eating—GARLIC! In most of his meals. How am I supposed to convince him to drop this deplorable habit when even the ladies in Italy eat garlic? Please help me save my Man from the cruelest of fates—becoming Italian!!!
Hope is not lost! There's a lot more information I need to know before I can give you my condolences for hearing the dirge of the organ-grinder.
While today we think of Englishmen as being harmed by garlic and sunlight, and unable to enter a residence without a proper invitation—historically they have eaten a spicier diet, with Indian influences like Mulligatawny Soup from over 200 years ago. It's the late Victorian types (ironically raised on imperialist adventure fiction for boys) who need their plain toast cut into pieces before they can consume it.
An earlier 19th century Englishman might be a fan of celebrity chef William Kitchiner. The 1822 (fourth) edition of his Cook's Oracle sings the praises of "the Whip and Spur that Students of long standing in the School of Good Living are generally so fond of enlivening their palate with, i.e. Cayenne and Garlick" and has many spicy and garlicy recipes.
As The Practical Cook, English and Foreign of 1845 acknowledges, "there is scarcely an English family among the higher or middle classes, who does not number among its members a retired military or civil servant of the East India Company" and he probably has a taste for Anglo-Indian cookery, so the book has a whole chapter. Your early-mid 19th Englishman enjoys a variety of ethnic cuisines and may even relish an Irish stew!
Here is another possibility: could your "English" man actually be French? You might not think of this prospect, but the reality is there are a lot of 19th century French anglophiles who love their redingotes and twine anglais. Every 19th century man aspires to speak la langue de Molière—but when he orders a cup of coffee on his trip to Paris, does the waiter give him a knowing nod and bring him Le Charivari with his beverage, or start speaking English and offer him The Times?
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Even in the latter case, he may have only developed an unfortunate predilection for the pungent allium. It's not that uncommon for a 19th century man to enjoy piquant recipes—yes, even if he's English.
You can try offering him a variety of foods to break him from this Mediterranean passion, as he may find that less highly spiced foods agree more with his digestion (which will be true especially as he ages).
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oldsalempost-blog · 9 months
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The Old Salem Post
Our  Local Tamassee-Salem SC Area News each Monday except holidays                                          Contact: [email protected]                              Distributed to local businesses, town hall, library.                                               Volume 7 Issue 24                                                                                                  Week of June 19, 2023                https://www.tumblr.com/settings/blog/oldsalempost-blog                                                         Lynne Martin Publishing
EDITOR:  Many wonderful people in our community have similar goals for good things in our area.  I have said before that I am not a social media person.  I like my news printed.  People have shared with me some negative and untrue things that are aired in public.   I’m always sorry to hear of those things and never understand why some insist on running people down.  My Daddy used to say  “If people are talking bad about me, they are letting someone else rest.”  My Dad taught me a lot in his short 54 years on earth.  I cherish his lessons  that live in my heart.  So, the next time you hear of others tearing each other down, just think of the time they are wasting and how that same energy could be used doing something good.   And if you are a social media writer, remember another lesson we should all live by:  “If you can’t say something good, don’t say anything.”   Maybe a face-to-face conversation makes clearer understanding than socializing to all.    LRM      
Town of SALEM:  Next Town Council meeting June 20, 5pm at the Town Hall.  Plan on our July 4th Celebration.  Starts at 8pm.  Fireworks & Music.  Located on the Ball Field.
SALEM LIBRARY: Open Mondays 10am-6pm. Tues-Friday 9am-5pm                    
Jottings from Jeannie:  Mrs. Hall's Birthday Tradition Good friend, Susan, shared this tidbit with me. On her birthday, Mrs. Hall, an elderly widow, always invited neighbor Susan, a busy graduate student, over for a cup of tea and fancy cupcake. "OH! Susan, it's so nice to share time just with you!" Mrs. Hall would declare.An exquisitely wrapped birthday gift and fresh flowers decorated the tea table. Susan's contribution to the yearly celebration was usually a cookbook. Don't feel sorry for Mrs. Hall.  She had friends and family who took her out to eat and brought her tokens of their affection.  However, THE BIRTHDAY GIFT and THE FRESH FLOWERS were gifts that Mrs. Hall presented to HERSELF.  Susan remembers one celebration in particular.   It was bitterly cold, but  yellow roses brought sunny joy to teatime. And her present to herself?   Mrs. Hall had it wrapped and waiting to be opened since last summer! It was a delicate child's tea set!   " I couldn't resist this! I'll display it, and then someday I will give it to my Granddaughter!" Miz Jeannie loves ALL, All of Y'ALL!!!  
JOCASSEE VALLEY BREWING COMPANY,(JVBC) & COFFEE SHOP 13412 N Hwy 11 Open  Wed–Sat-Sat 8am-9pm.  Sun: 12pm-7pm  Events this week: Wed: Wing Wednesday ( WING WAGON at 5pm) and Blue Grass Jam 6:30pm. Thurs:  OLD TIME JAM 6:30pm Food:  Kiss My Asada  5pm.   Fri– Food: Wing Wagon 5pm  Music: DROVERS OLD TIME MEDICINE SHOW at 6:30pm.  Sat–Food: IRON PIG Music: Village Creek 1at 6:30pm.  Sun 12pm-7pm The Lettuce Shop  Music: Freddie Vanderford and Brandon Turner at 4pm.      Coffee shop features Pisgah Coffee Roasters and Dough-Dough pastries.                                                        
Why Juneteenth? President Biden signed Junteenth as a federal holiday in 2021. Actually, the 13th Amendment abolished slavery in 1865 in the United States. This was the beginning of a long battle to abolish hatred and separation that divided people with different skin colors.   On June 19th, 1964 Segregation was outlawed when the United States Congress passed the Civil Rights Act after a long battle in the Senate.  Held up by Southern Democrats who filibustered for 3 months, President Lyndon  Johnson, a Southern Democrat himself,  warned his peers with the threat of not seeing another Southern President for a century.  Johnson said: “We believe all men are entitled to the blessings of liberty. Yet millions are being deprived of those blessings … because of the color of their skin. The reasons are deeply imbedded in history and tradition and the nature of man…...it cannot continue. … Our constitution … forbids it. The principles of our freedom forbid it. Morality forbids it. And [now] the law … forbids it.” *  To me, Juneteenth celebrates the ones who gave their lives or who did not remain silent to bring equality to all of God’s children. LRM  
ASHTON RECALLS: DAR STUDENT FROM 1942-46 RECALLS EXPERIENCES -  (Thirteenth Installment of Pauline Kelley Cannon's Memoir). . .After I finished the ninth grade I worked all summer in the office to pay my tuition. . .There were large boxes of clothes and shoes that the DAR ladies sent to the school to be sold at the rummage sales, and we had to sort and itemize everything. We would also write letters to the ladies, thanking them. . .I also cut stencils and ran the mimeograph machine in the office. We never knew there was such a thing as a computer. . .Most of the girls who came back to work during the summer stayed in the South Carolina Building. Sometimes after work we would go to the attic and bring old mattresses down and put them on one side of the living room floor to do our exercises. We had a lot of fun but the next morning we would have aching muscles. Fortunately, all of the soreness would be worked out as we did our jobs. . .THE SCHOOL HAD A GLEE CLUB and I wanted to join, but prospective members had to try out before a group of judges. The first time I tried out I was not accepted, but I didn't give up. I tried out two more times, and the third time I was accepted. . .I thoroughly enjoyed Glee Club. One of our highlights would be Founders Day, when we would sing for the DAR ladies. Other students would also perform, displaying their special talents, and we would make speeches, using the skills we had learned in public speaking class.--TO BE CONTINUED NEXT WEEK
EAGLES NEST ART CENTER , 501c3, 4 Eagle Lane, Salem                      DHEC kitchen available & rentals                                                                                                                      
TREASURE STORE at ENAC– Open every first and third Saturday morning 9am-12noon each month. If you have donations or want to volunteer to help please call 864-944-2490.                                                                                        INDOOR YARD SALE at ENAC  Friday, July 14, 1pm-6pm and Saturday July 15, 8am-1pm.  Please call 864-944-2490 or 864-280-1258 if you want to rent a table for $5/day.                                                                                                              OCONEE MOUNTAIN OPRY:  July 15, 2023 at 7pm-9pm we will hold our 4th Oconee Mountain Opry featuring Spaulding McIntosh, Amelia Hawke, and The Waterkickers.  Tickets are $10 at the door, the day of the event. or online.            TALENT SHOWCASE:  August 12th.  This will be a fun evening to show off your talents on stage.  Please sign up by July 30th.  Please call 864-944-2490  or email [email protected].                                                                  Rentals for birthday parties and class reunions.  $100 for 4 hours rental minimum for the commons area.                                                                  CLASS REUNION **The T-S Class of 1978  is having their 45th Class Reunion at the ENAC on July 28, 6pm-8pm.    We invite any former teachers, friends, and alumni to join us at our beloved alma mater. *            Rest in Peace our Friend and Classmate Larry Green:  Larry Green has been a part of our lives since we started first grade in 1966.  Larry and his wife Caprice I feel should would have made it to our 1978 class reunion, if his health had permitted but Larry has gone on to his eternal home on June 6.   Larry would have told us something funny from years past and updated us on his most recent obituary findings.  He was an enthusiast and kept impressive records of history.  
                                       CHURCH NEWS                                                        Salem Seventh-Day Adventist Church Vacation Bible School Sunday July 16 from 1-4pm. Theme: The Creator Is My Friend/What Do You Feel? Featuring “The Critter Keeper.” Ages 4-14 years. Children under 4 years must be accompanied by an adult. Come dressed for water play and bring a towel.                                                                                                                                            Love all of God’s children.  LRM                                                                                                                                                                                                                            
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marryat92 · 3 years
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“Order some mulligatawny, they are famous for it”
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The next morning, I lost no time in presenting my letter of introduction to Major Carbonnell. He lived in apartments on the first floor in St. James's Street, and I found him at breakfast, in a silk dressing gown. I had made up my mind that a little independence always carries with it an air of fashion. When I entered, therefore, I looked at him with a knowing air, and dropping the letter down on the table before him, said, “There's something for you to read, major; and, in the mean time, I'll refresh myself on this chair;” suiting the action to the word, I threw myself on a chair, amusing myself with tapping the sides of my boots with a small cane which I carried in my hand.
— Frederick Marryat, Japhet in Search of a Father
The illustrations by H.M. Brock do a wonderful job of capturing the fashionable, early 19th century world of Japhet, despite the artist being a young man in the 1890s. This is the most 'silver fork' of all Marryat novels, full of high society, and it's fitting that it has inspired me to produce the most exotic and complicated of my Marryat-themed cooking projects: Mulligatawny Soup.
Shortly after Japhet Newland drops in on the rakish Major Carbonnell at breakfast, the subject of dinner that evening comes up:
"Major Carbonnell,” replied I, “I have seen you but two minutes, and I have taken a particular fancy to you, in which I, no doubt, have proved my discrimination. Of course, you know that I have just returned from making a tour?"
“So I understand from his lordship's letter.  Mr. Newland, my time is at your service. Where are you staying?”
"At the Piazza."
“Very good; I will dine with you to-day; order some mulligatawny, they are famous for it. After dinner we will go to the theatre.”
Of course there are many recipes for mulligatawny soup, a classic of Anglo-Indian cuisine; I specifically wanted to make one that would be most similar to what Japhet and the Major might eat in London, in the 1820s-early 1830s time period.
I used the recipe for 'Mullaga-Tawny Soup' from the 1822 edition of The Cook's Oracle by William Kitchener, a book that was in print at least through the 1830s. The full text is available for download online. Kitchener was a polymath who boasted of his kitchen-tested recipes. His cookbook is typical for its era in that it assumes a fairly high degree of knowledge in the reader, but I'm impressed with it so far. Sometimes preparation hints and other useful information are buried in another section of the cookbook, but it is more user-friendly than other early 19th century cookbooks I have consulted.
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The recipe for the soup (p. 291-292) is separate from the recipe for curry powder (p. 374-375). On the curry, the author asserts: "the flavour approximates to the Indian Powder so exactly, the most profound Palaticians have pronounced it a perfect copy of the original Curry Stuff."  An "East Indian friend" declared it was authentic, except that the ingredients are prepared differently in India. I used a base unit of one teaspoon instead of one ounce for the curry components (there are eight ingredients), it made the perfect quantity for the recipe!
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I used veal for the soup, as Kitchener instructs, and since "breast of veal" is near-impossible to obtain I used veal spare ribs and boned them out. Lucky for me, I had purchased them frozen at a steep discount— not so lucky for me, it was very tedious and annoying to prep. If I make this again I will use chicken thighs —the recipe even suggests that "Fowls or Rabbits" can be substituted for the veal— but I went high-end in honour of Japhet.  Kitchener describes it as a “fashionable Soup” and suggests that the “outlandish” name is more enticing to a novelty-seeking Englishman than “the more familiar name of Curry Soup.”
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If you make this at home and do not know how to add a flour slurry to thicken soup: make sure you look that part up online. I just dumped it in because Kitchener said so, not thinking, and had to whisk the soup to dissolve it. (It didn't hurt it, but it was unnecessarily difficult).
One thing that was quite eye-opening about The Cook's Oracle is the amount of recipes that are hot and spicy, including hot and spicy condiments. It's definitely not what I was expecting from an English cookbook of 200 years ago. There are many ways of enlivening bland fare.
For "those Palates which have been used to the extreme of Piquance," Kitchener recommends "the aid of the Whip and Spur that Students of long standing in the School of Good Living are generally so fond of enlivening their palate with, i.e. Cayenne and Garlick." Encouraged by this, I added an extra dash of cayenne (which is also in the curry) as I did the final seasoning of the soup. It was otherwise perfectly balanced in flavour and didn’t require adjustment.
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eqfrestgfertg · 3 years
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Through his postgraduate studies
Jin Zou is a Professor in the School of Mechanical and Mining Engineering (Materials Engineering) and an affiliated Professor in the Centre for Microscopy and Microanalysis at the University of Queensland, Australia. Professor
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nobertsales · 3 years
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National Cheese Fondue Day! * Modern fondue originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a “caquelon.” * Written records of fondue date back to the late 17th century, when a bare bones version of the dish calling for cheese, wine and bread for dipping appeared in a Swiss cookbook. Fondue showed up in print in various other incarnations through the 18th and 19th centuries, the recipes calling for eggs and often construed as something closer to a custard or cheese soufflé than the hot dip that we know it as today. * A recipe for a sauce made from Pramnos wine, grated goat’s cheese and white flour appears in Scroll 11 (lines 629-645) of Homer’s Iliad and has been cited as the earliest record of a fondue. * Fondue became popular in the U.S. during the mid-1960s after American tourists discovered it in Switzerland. * By way of returning soldiers and travelers, Swiss cheese fondue began showing up on menus at many of New York’s finest restaurants. * Over 100 varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning. * Tradition states that if bread falls off a woman’s fork and into the pot she must kiss her neighbor. If a man drops anything into the pot he has to buy a round of drinks for the table. #NationalCheeseFondueDay #CheeseFondue 🧀 🫕 #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #DisposableSolutions #NonFoodSolutions #FoodConsultant #FoodDude #FoodOfTheDay #NobertSales @NobertSales (at Germantown, Tennessee) https://www.instagram.com/p/CNh4Zh1lxrn/?igshid=1eppdbv80hmt1
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mannlibrary · 6 years
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American toadstool
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Chanterelles, King Boletes, Waxcaps, Cauliflower Corals, and Destroying Angels, oh my! 
In the rain-logged woods around the Finger Lakes a mesmerizing viewscape has unfolded before our eyes: A bloom of fantastically shaped and richly hued (from alabaster white to deep purple, with various shades of orange, yellow & red in between) fungi. The conditions — hot, humid late summer weather and a prolonged (almost) daily dowsing of heavy rain in the early part of August — have been perfect for a spectacular, if ephemeral, show put on by subjects of the fungi kingdom in the hills and valleys around the Cornell University campus. We're hoping that many of you are able to get out and take in this remarkable performance of nature sometime this fall—either here in upstate/south central NY or in your own corner of the woods — before colder, mushroom-killing temperatures, dry spells,  and overly busy schedules get in the way. And by way of incentive—if you need it—we recommend a browse through a classic of American mycology, Toadstools, Mushrooms, Fungi, Edible and Poisonous: One Thousand American Fungi,  by American mycology maverick Charles McIlvaine. First published in 1900 (with a 2nd ed, to follow in 1902), this 700+ page volume provided the United States with its first comprehensive textbook on the mushrooms found in American forests and fields. Mann is fortunate to own two copies of the 1900 edition, one of which is a signed author's edition--the 194th of 300 printed. 
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A veteran of the Civil War, Charles McIlvaine found his calling as a self-taught mycologist passing through the woods near his West Virginia home one day. Intrigued by a fascinating bloom of fungi found on a horseback ride through a patch of recently burned Appalachian forest, McIlvaine stuffed his saddle bags full with samples to take home for some adventurous home cooking. Thrilled by the experience, McIlvaine was hooked. As an avid mushroom taster he took on on the goal of meeting "[t]he need of the mycologists, mycophagist, and amateur toadstool students" for "a book giving the genus , names and descrriptions of  the prominent American toadstools, whose edibility has been tested, or whose poisonous qualities have been discovered." By the time his tome was published in 1900, he had recorded tasting over 600 mushrooms himself--where only a few years earlier the USDA had a mere 15 species to recommend as safely edible. McIlvaine relished the quest of introducing new forest and field delicacies to a wider public — but in the process also happened across many a species poisonous enough to produce, in his words, "unpleasant results."   
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Modern mycology certainly cautions against McIlvaine’s “try it and see” zeal (there are, after all, mushroom species so toxic that hapless consumers face a 50 to 80% chance of death from failing organs within 24 hours of ingestion). For his undaunted derring-do style, McIlvaine earned himself the nickname Old Ironguts. Yet  his passion for mushroom discovery and the care with which he took to compile a remarkably comprehensive tome earned the man a more venerable distinction too:  the honor of having the North American Mycological Association’s journal, McIlvanea, bear his name.
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McIvaine credits a number of contributors to his chef d'oeuvre, some eminent leaders in the botany field such as Missouri Botanical Museum Director William Trelease, others fellow amateur naturalists, such as Lawrence William Nuttall, who, like McIlvaine himself, helped make important contributions towards a better understanding of the natural world around us despite little formal training in science. In keeping with McIlvaine’s own personal interest, Toadstools also provides a 15 page section featuring tried and true mushroom recipes recommended by number of cooks familiar with the culinary possibilities to be found in the fungi kingdom. Among that contributor line-up: celebrity cookbook author and 19th century American home economist Emma P. Ewing--who in the 1890's served as Dean of the famed Chatauqua Assembly (later renamed the Chatauqua Institution) in western New York., where McIlvaine himself was, for a time, also an honored member — until personal scandals involving alcohol and unorthodox romantic relationships led to his expulsion.
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McIlvaine's eccentricities aside, his remarkable book — replete with carefully collected observations, information on scientific nomenclature, fun prose, line drawn sketches, Black & white photographs, and some rather lovely full color plates (illustrators for the book included McIlvaine himself, along with Val Starnes and Frank D. Briscoe)—does much to convey not only a store of hard facts about mushrooms found across the American countryside, but also the anticipation of weird and wonderful things to be discovered with any good mushroom hunt. Mycology is known to be one of those fields of modern science where dedicated amateurs — today known as citizen scientists — have had and continue to play an important role in advancing the frontiers of knowledge. Certainly this side of the Atlantic, the late 19th century contributions of Charles McIlvaine and his collaborators, played an important part in shaping this lively, promising legacy.
An online copy of Toadstools, Mushrooms, Fungi, Edible and Poisonous: One Thousand American Fungi may be browsed through the Biodiversity Heritage Library @ bit.ly/BHLMcIlvaine. 
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pancreasrecipes · 3 years
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Hello! I was scrolling back through your blog and I noticed your comment about the nutmeg on Felicity's Dressed Eggs. Nutmeg was a hugely popular condiment in America in the 18th and early 19th century, and was used on everything from pie to beef. If you have some time to kill, the Townsends youtube channel has tons of videos trying recipies from period cookbooks that I highly recomend. The man who runs the channel is as obsessessed with nutmeg as his 18th century counterparts. Thank you for running this blog, I've enjoyed reading about your cooking adventures!
Perhaps I can word it differently (I know that my wording isn’t always the clearest, especially when I draft on my phone). What I meant was that as a person making eggs today, nutmeg isn’t one of the first seasonings I would personally choose. But for the purposes of a recipe inspired by Felicity and my own knowledge of the spice trade, I was not necessarily surprised that the recipe called for nutmeg.
Thank you for sharing that channel. It sounds very interesting! Thanks as well for your kind words.
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jeremystrele · 3 years
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11 Affordable, Emerging Painters You Should Know!
11 Affordable, Emerging Painters You Should Know!
Art
by Sasha Gattermayr
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‘Her psychologist would call this an escapist fantasy’ by Louise Tate. Photo – Matthew Stanton.
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Left: ‘Garden of no time.’ by Louise Tate. Right: ‘They’re not sure what she was looking for.’ by Louise Tate. Photos – Matthew Stanton.
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Left: ‘She wondered when her life had become such a vast accumulation.’ by Louise Tate. Right: ‘Too many choices.’ by Louise Tate. Photos – Matthew Stanton.
  Louise Tate
Louise Tate’s dreamy oil paintings are self-referential, drawing on her own life experience to illustrate themes relating to care, women and the natural environment. Her canvases depict an imagined utopian world, where nature and the human body flourish symbiotically. There are obvious parallels to draw between her compositions and the sunshine-hued Impressionist paintings of Monet and Bonnard, but with a thread of magic woven through its realism. Disembodied hands edge into scenes, or a pair of singlet straps dance in mid-air by themselves, hinting that the paintings occupy a a playful, otherworldly realm.
‘I often feel as though I’m nourishing the land of my paintings with my hands, just like a gardener who tends to the soil,’ Louise says. In addition to her Impressionist influences, Louise’s stories and characters are inspired by figurative artists Njideka Akunyili Crosby and Toyin Ojih Odutola, as well as Zadie Smith’s fiction and Olivia Laing’s philosophy. Her detailed, intricate works would be in good company amongst these visionary thinkers!
Price point:
$800 – $5,000
Where to find it:
Louise’s new solo exhibition titled Flowerings will be exhibited at Jan Murphy Gallery in Brisbane from 16th March – 10th April.
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Left: ‘Retro Picnic.’ by Bethany Saab. Right: ‘The Neighbour’s Shallots’ by Bethany Saab. Photos – Claire Williams.
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Left: ‘Garlic and Plate from Benna’ by Bethany Saab. Right: ‘Shadows on the Round Table’ by Bethany Saab. Photos – Claire Williams.
Bethany Saab
Looking at her work, it’s hard to believe Bethany Saab only picked up a paint brush for the first time last year. With an established career in psychology, a floristry business and three kids, it’s fair to say that util now, she just didn’t have the time! But to dwell on her lack of formal art training belies Bethany’s obvious talent. The emerging artist is already represented bye and staged her first solo exhibition in January this year – a huge feat in the first twelve months of her practice.
Bethany paints mostly still-lifes using acrylic paints, translating scenes from her home to her canvas with tight, detailed precision. She positions everyday household objects against bold-high contrast backgrounds: the fold of a Kirsten Perry ceramic against a striped table cloth, or a tangerine segment placed on a checkered platter. She often includes the shadows and reflections of objects to create tension and convey mood. Her inspirations span centuries and hemispheres, from Gustav Klimt and Egon Schiele to Margaret Olley and Arthur Streeton.
If this is what Bethany’s work looks like just a year into her practice, things are looking bright!
Price point:
$1200-1600
Where to find it:
Michael Reid galleries. Her next solo show is at Michael Reid Northern Beaches in October.
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Photo – Tamas Keefer.
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Amalia Keefer. Photo – Tamas Keefer.
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Photo – Tamas Keefer.
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Photo – Tamas Keefer.
Amalia Keefer
Abstract art can be alienating for some people, but Amalia Keefer makes it all seem so easy. Her big, bright canvases are a symphony of colour and movement, inspired by static moments in her day. She captures feeling and emotion with ease, using colour combinations to express the things words often fail to articulate.
After living in Melbourne for years, working in hospitality and studying textile design, Amalia moved home to Queensland at the beginning of the pandemic. Only then did she have the time, space and financial security to properly turn her attention to painting and focus on honing her style. And how it has flourished!
Price point:
$400 – $1,200
Where to find it:
DM her here on Instagram.
See our full profile on Amalia here.
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Left: ‘Cockhead’ by Mia Boe. Right: ‘Locked Up, Lockdown’ by Mia Boe.
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Left: ‘The New Normal’ by Mia Boe. Right: ‘Anonymous’ by Mia Boe.
Mia Boe
Mia Boe is a descendent of the Butchulla people from K’gari (Fraser Island) in Queensland. Her compositions are politically charged, often depicting Aboriginal bodies in jail or beside slogan-like text, literally spelling out a call for action on racial injustice. 
Though frank about the bleak reality of Australian racism, her paintings are colourful and surreal, depicting scenes without a recognisable time or place. Black bodies populate these landscapes, with long fingers, swollen faces or distended bellies. They are drovers, police, bushrangers and prisoners, constantly locked in states of survival. 
‘All I know is that these strange swellings and stretchings have formed part of my response to the events of 2020, from the bushfires to the movement for black lives to the global pandemic,’ Mia says. She is inspired by iconic artist and Western Arrernte man Albert Namatjira and the ‘gaunt stockman’ typical of Robert Drysdale’s work. She is about to embark on a Masters of Contemporary Art – so watch this space!
Price point:
$1000-$2000 for smaller works, $3000-$6000 for larger works.
Where to find it:
Sunday Salon or on her Instagram here.
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Left: ‘A Leg Up’ by Georgia Spain. Right: ‘Fruit Pickers’ by Georgia Spain. Photos – Jennifer Leahy.
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Left: ‘Reaching out’ by Georgia Spain. Right: ‘Great Outdoors’ by Georgia Spain. Photos – Jennifer Leahy.
Georgia Spain
Georgia Spain thinks her style is always changing but describes her textured, energetic compositions as ‘loose, intuitive mark-making’. Though obviously figurative, her style is almost impressionistic – devoid of hard lines and structured, demarcated bodies. Colours bleed into one another and the boundaries of each figure are only approximate, allowing the people in her paintings to fuse into each other and their surroundings. 
The result is hazy but intoxicating. Shapes spill forth easily from her arrangements, like a flower blooming in fast-motion or metallic oily swirls moving across the surface of a puddle. 
Based in Tasmania, Georgia is currently displaying work in an online exhibition at Egg & Dart called Both Ways Is The Only Way I Want It and preparing for a show through artist-run gallery Good Grief from march 12th – April 1st. 
Price point:
Varies depending on size
Where to find it:
Currently online at Egg & Dart
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Left: Dusk Range. Photo – Jacqui Turk. Right: Painting in Ruby Gap.
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Left: River Red, Study – Dusk. Photo – Jacqui Turk.
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Amber Rendezvous (triptych). Photo – Penny Clay.
Emily Imeson
Emily Imeson’s soaring red landscapes are at once vast and intimate, beckoning the viewer closer and offering moments they might have missed. A recent recipient of the Brett Whiteley Travelling Art Scholarship, Emily’s paintings of the intense Australian wilderness are dynamic, combining deep ochres with burnt orange and pops of pink and blue.
Before travel restrictions were in place, Emily worked on the road, using the side of her four wheel drive as an easel and even hanging rolls of painted canvas from tree branches. This nomadic way of life gives Emily’s paintings a sense of momentum, with movement often crystallised in a single gliding bird or an ambling car which appears diminutive against a glittering inky sky. 
With an appearance at Sydney Contemporary this year, a solo show at Edwina Corlette in August, and a collaboration with social enterprise Two Good Foundation on the artwork for their second cookbook to be released in October, Emily is well on the way to moving into the ‘established artist’ category!
Price point:
$1,200 – $9,000
Where to find it:
At Saint Cloche and online at Art Annex
Read our feature on Emily here.
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‘Polka Face’. Photo – Sunday Salon.
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‘Hot Breakfast in Avalon’. Photo – Sunday Salon.
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‘VB in Palm Cove’. Photo – Sunday Salon.
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Photo – Ben Hosking,
Wes Waddell
Wes Waddell paints abstract artworks largely inspired by elements of Australian culture. Drawing on influences like Ken Done and Euan Heng, his ‘landscapes’ are snapshots of mundane Australian life: cracking a Victoria Bitters on the beach in Palm Cove, or having sunnyside-up eggs on toast for breakfast in Avalon.
Wes will be part of a group show at Brickworks Gallery Castlemaine in March.
Price point:
Varies depending on size.
Where to find it:
Sunday Salon or reach out on Wes’ Instagram here!
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Left: ‘Lamia’s Super Deli’ by Luciana Smith. Right: A new painting soon to be on display at Saint Cloche. Photos – Claudia Lowe for Saint Cloche.
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‘Cat Daddy’s Intuitive Wisdom’ by Luciana Smith. Photo – Claudia Lowe for Saint Cloche.
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Left: ‘Grazie Milione’ by Luciana Smith. Right: ‘Concrete Lawn’ by Luciana Smith. Photos – Claudia Lowe for Saint Cloche.
Luciana Smith
Since she can remember, Luciana Smith has always been drawn to art-making, but it wasn’t until she discovered the vivid works of Sidney Nolan and Jean-Michel Basquiat in high school that she thought painting could be her medium. The surreal settings she creates now contain echoes of these original influences, searching for ways to express the absurdity and contradictions of everyday life through colour and scene. 
‘I’m interested in lived-in spaces, objects, antiques, the absurd, the human, the unseen, the overheard,’ the artist says, outlining the way she seeks out tension in fictional settings to examine the strangeness in our real world. ‘My style is a combination of what I’ve been collecting visually and mentally to create dream-like environments.’
Price point:
$600 – $3,500
Where to find it:
A solo show containing Luciana’s new work will be exhibited at Saint Cloche from April 19th.
Contact Luciana at her website here.
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Left: ‘Your presence is like a warm hug’ by Ella Dunn. Photo – Ella Dunn. Right: ‘I see the ocean from the headland’ by Ella Dunn. Photo -Ruben Bull-Milne.
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Left: ‘Fragile’ by Ella Dunn. Photo -Ruben Bull-Milne. Right: ‘A man and his dog’ by Ella Dunn. Photo – Jonathan Rands.
Ella Dunn
Ella Dunn grew up on a rural property on the mid-north coast of New South Wales, where she turned an old caravan into a darkroom and spent most of her teenage years honing her first artistic passion: photography. Though she discovered painting in her first year at art school, Ella’s experience with a camera proved to be invaluable training for her eventual return to the medium.
‘My paintings are often narrative based, gestural and figurative,’ she says. Now wielding a brush rather than a camera, the artist seeks to distill humorous or absurd moments in familiar everyday settings. Ella’s predilection for storytelling leads her to look outside her medium for inspiration, turning to artists like Bob Dylan and Helen Garner for new types of narrative.
Price Point:
From $500-$3000
Where to find it:
Sunday Salon
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Left: ‘Black Velvet Nasturtiums II’ by Anh Nguyen. Right: ‘Primary Colours and Mirror’ by Anh Nguyen.
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‘John in his studio II’ by Anh Nguyen.
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‘Man and Son’ by Anh Nguyen.
Anh Nguyen
Anh Nguyen has been painting since childhood, slowly honing her style over years and years of practice. The absence of formal art training is perhaps what makes her work so distinct, learning about perspective and perception from studying the work of other ‘painters who engage with the everyday and the world around them, who look at the world with feeling and curiosity’ rather than theory.
Anh’s impressionistic style is rooted in drawing and sketches, a format which allows her to play with light and colour easily. Her paintings encompass anything from tabletop still-lifes to domestic scenery.
Anh has an exhibition at Michael Reid Studio Direct coming up and in a stroke of luck, pre-sales open today!
Price point:
$300 – $3,000
Where to find it:
On Anh’s website or via Instagram DM.
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Alicia Bilyara Finlay Bennett is a Barkindji artist and doula based in Sydney.
Alicia Bilyara Finlay Bennett
Alicia Bilyara Finlay Bennett is a Barkindji artist and doula based in Sydney. With no formal art training, she paints intuitively, with a strong emphasis on storytelling.
Alicia paints with predominantly earth pigments and acrylic polymer on linen or plywood. With bold brushstrokes and sparse, monochromatic palettes, Alicia depicts stories of Country, landscape and Dreaming.
Price Point:
Varies depending on size.
Where to find it:
DM Alicia on Instagram here!
0 notes
togachipblog · 3 years
Text
A Good Story Is Better than the Truth
A television producer in Barcelona, Spain recently contacted the snack food trade association which is currently named SNAC International.  
My name is Albert Gili, I am a journalist and I work in a quiz show for the Spanish television called ‘BOOM’, produced by Endemol. My job consists in writing the questions and checking if they are correct and well formulated, in order to be as precise as possible and make sure we don’t spread wrong information. Sometimes, to do this work, I need to contact to some experts, such as you, in this case.
POTATO CHIPS WERE INVENTED IN THE 19TH CENTURY. 1858 by George Crum. It’s true??
Thank you, in advance, for your time and help.
Sincerely,
Albert Gili
SNAC International referred the producer to me and I responded as follows:
There is no precise authenticated version of the invention of the potato chip.   It was never patented.  Instead, there is a lot of myth and legend surrounding the invention. They come under the adage that a good story is better than the truth.  Most of the stories do credit George Crum with the invention at Moon's Lake House in Saratoga Springs, NY in 1853 (not 1858 in your answer).  However, there are several other theories, one being that the chip was invented by George's sister, Catherine Weeks. Another indicates that a woman named Eliza (last name not known) may have been involved prior to 1853 also at Moon's Lake House.  A London physician, William Kitchiner,  published a recipe for potato shavings (basically potato chips) in 1822. To be safe, you can modify your question to read as follows: LEGEND HAS IT THAT POTATO CHIPS WERE INVENTED IN THE 19TH CENTURY. 1853 by George Crum. This would be true.   Please feel free to contact me with any follow up questions.
If the question is used on the Spanish television show and I get a clipping of it, I will share it with you.
The attached article in the inaugural January/February 2018 issue of the recently reconstituted
Saratoga Living
magazine summarizes the uncertainty:  
As the story goes, in 1853, George Crum, a cook at Moon's Lake House on Saratoga Lake, received a complaint from his customer that his french fries were too thick.  To solve the issue, Crum sliced the fries paper thin, fried them to a crisp and served them t the customer (who legend has it, was none other than railroad magnate Commodore Cornelius Canderbilt. * * *
It's a great story, sure, but 19th-century cookbook buffs (you know who you are) will point to the Cook's Oracle, published in 1821, which includes a distinctive recipe for what can only be described as, yes, a potato chip.  Crum, we, again, kind of hate to point out, also failed to mention his starcy inventio in a self-commissioned biography, a fact any legitimate chip creator would surely be proud to promote.
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There are various alternative legends regarding the origin of the potato chip.  The source of the leading theories is the snack food trade association that has operated under various names.  Many of them are set forth in various editions of the former name of the trade association's magazine, Potato Chipper and a few of them are attached for your edification . 
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 Two pages of from an article in the May 1963 edition of the Potato Chipper states that the inventor was either the aforementioned George Crum or possibly his sister, Catherine "Kate" Weeks. 
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Separate articles in the January 1952 and February 1953 in The Chipper Hostess section of the Potato Chipper credit Catherine Weeks with the invention.  
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An article in the December 1953 edition of the Potato Chipper again states that the inventor was either George or Catherine.  In the November 1955 and September 1959 editions of the Potato Chipper,, George alone was credited.  Note that in the latter, the customer was not Commodore Vanderbilt, but "a society lady."  
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See the video that credits Crum with the invention.
youtube
In addition to George and Catherine, there are additional tehroies of who invented the potato chip.  The person who has done the most research on the topic is David Mitchell, author of Chips, Crums and Specks of Saratoga County History, The Story of Saratoga Chips And Their Mythical Makers.  
Dave's blog is linked under the Chips in the News Tab and can also be accessed here. 
  What is not controversial is that potato chips were promoted and first put on the map at Saratoga Springs, NY as evidence by the fact that the first generic name of the potato chip was the "Saratoga Chip."  Harvey Noss, the founder of what is today SNAC International was a newspaper man and an amateur magician.   This may explain why the actual invention of the potato chip may or may not go under the Heading that "A Good Story is Better than the Truth." Enjoy Sue Dickson's "Inventors and Inventions" song.
youtube
In the last screen of inventors at around the the 1:05 mark , there is a photo of George Crum (first column fourth row).
The Toga Chip Guy
0 notes
rabbitcruiser · 6 years
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Food in South Lake Tahoe
Our cows are vegan so you don’t have to be.
A burrito is a dish in Mexican and Tex-Mex cuisine that consists of a large wheat tortilla with various other ingredients. It is wrapped into a closed-ended cylinder that can be picked up, in contrast to a taco, where the tortilla is simply folded around the fillings. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. A wet burrito, however, is covered in sauce and therefore cannot be picked up.
In Mexico, meat and refried beans are frequently the only fillings. In the United States, however, burrito fillings may include a large combination of ingredients such as Mexican-style rice or plain rice, boiled beans or refried beans, lettuce, salsa, meat, guacamole, cheese, sour cream and various vegetables. Burrito sizes vary greatly and some can be very large.
The word burrito means "little donkey" in Spanish, being the diminutive form of burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the appearance of bedrolls and packs that donkeys carried.
In other regions of Mexico, such as in the state of Tamaulipas, similar types of food are known as "flautas" (flute).
Before the development of the modern burrito, the Mesoamerican peoples of Mexico used corn tortillas in 10,000 B.C. to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, and avocados. Historically, the Pueblo peoples of the Southwestern US also made tortillas filled with beans and meat sauce and prepared much like the modern burrito. But these preparations could also be said to be the origin of the simpler taco, rather than the modern burrito.
The precise origin of the modern burrito is not known. Some have speculated that it may have originated with vaqueros, the cowboys of northern Mexico in the 19th century. In the 1895 Diccionario de Mexicanismos, the burrito or taco was identified as a regional item from the Mexican state of Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City).
An oft-repeated piece of folk history is the story of a man named Juan Méndez who sold tacos at a street stand in the Bella Vista neighborhood of Ciudad Juárez during the Mexican Revolution period (1910–1921), while using a donkey as a transport for himself and his food,  To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.
Another creation story tells of Ciudad Juárez in the 1940s, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his "burritos", because burro is a colloquial term for a dunce or dullard. Eventually, the somewhat derogatory, but endearing, term for the children was transferred to the food that they ate.
In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles, which later changed its name to El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson.
Source: Wikipedia
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jakey-jakes-is-woke · 4 years
Text
In Which I’m... Trying to Defend Jakey-Jakes, part 3
This is the last instalment of these series that have taken so much of my non existent emotional space. There is so much bullshit the world can handle right now, I thought that drawing attention to non-essential personnel such as our Chad here was worth the exercise. We are now reaching the last part, the one that actually made me grind my teeth to the point my dentist was concerned when I showed her my molars over whatsapp (hashtag confinement). You can read why this was a terrible Another Man interview in part 1 here and part 2 here, if you hate yourself that much.
In this, Jake Gyllenhaal, who I will never be tired of insisting is thirty-nine (39) years old, discusses what he’s doing with his phone. For the purposes of better understanding his relationship with technology and why this should have never taken two pages of a heavy magazine, here is what he is NOT doing with his phone:
Venmo’ing me (or you)
PayPal’ing me (or you)
absent-mindedly scrolling my Amazon wishlist (or yours) and adding to cart
 sliding in my (or your) DMs
It seems that his joining the ranks of blue checks on Instagram, with its really misogynistic views on nudity and indecipherable algorithm (I am on instagram, the self-loathing is real) was worth reporting. Several talk show hosts, from Ellen de Generes to Jimmy Fallon, thought it was note-worthy that a celebrity would join social media. His is a memorable, quotable, unforgettable, simply-the-best justification:
I came to the conclusion that nobody cares about anything anymore, so I should join Instagram.
First of all, this is how I am going to conclude each and every single one of my emails and work-related correspondence from here on out. I could not agree more that nothing means shit anymore. I however believe that he joined instagram because he cared a whole lot, and there’s nothing like the validation of however many followers he has. But let thee who pretended never to care cast the first stone: oh, we fucking care. Our use of social media has completely changed since quarantine, and there’s something to be said about globalism of communication, but this interview took place before Andrew Cuomo realised that the city would all end up on Hart Island (sorry, I’m in a grim mood), so he didn’t know that. He doesn’t care, therefore he does. My god, even Lacan wouldn’t have gotten there.
He continues about how much he doesn’t care about how much he cares about whether or not people care based on what they care about what they think he cares about:
Everybody was taking everything a bit too seriously. Maybe I was taking myself a bit too seriously. I’m actually not that serious. I can be, but I actually am a fool. And it’s a great place to be that.
The self-deprecation mixed with the reverse-pedaling that there is any fact substance, where one previously assumed nothingness about themselves, is a level of existential dread that can only come from someone who’s not experiencing much of it. 10/10 for mixed signals on self-awareness. 
Somehow, Jake Gyllenhaal decides to make a point about whether being a hot piece of thirsty ass on social media is actually good for someone whose self esteem has been rewarded plentifold by his industry, saying it “makes him uncomfortable” (try being a woman on any internet platform for 24 hours, I dare ya), and then decides to quote Oliver Sacks. Two things on this pivot: our friend Chad decides to label this switch in the conversational mood by calling it “characteristic”, which he can’t really say; and I’ve been to enough parties in North Brooklyn during which a Cooper Union undergrad tried to initiate conversation with me by stating, “I read Oliver Sacks in The New Yorker say that...” to know that the only possible reaction to this is get up, if you’re sitting, and leave. I’m not saying,  excuse yourself to the bathroom and get out the backdoor leaving him waiting; I literally want you to get up and go without saying a word, because that’s insufferable and intellectually annoying behaviour.
Chad makes it worse by trying to make us, the readers, complicit in his aforementioned projections and armchair psychology:
And from there, somewhat to his bemusement - and perhaps, you may correctly sense, occasional incredulity - we spiral down quite a rabbit hole.
I did not sense shit, because I wasn’t at Buvette, and I will never be; I will never interview Jake Gyllenhaal; and if I do, I would ensure that he does confirm, on the record, that he feels occasionally incredulous, because once again, Chad is operating (and writing!) on the assumption that a 39 year old white male from California with an indecent amount of money and who has Twitter accounts dedicated to his AirPods would be completely unaware of social media politics (and thirst traps). I would say I’m bemused, but I’m also three glasses in a bottle of rare small batch gin from Manchester, so in for a penny, in for a pound.
Jakey-Jakes then states something that, somewhat to my bemusement - and perhaps, you may correctly sense, my total incredulity - makes me believe he’s not going to make a dent into my book collection on my Amazon wishlist anytime soon:
We are in a very interesting time. You know, where are we headed? How is it that you can look on your end-of-the-week data that Apple spits out at you and realise that you spend three hours on social media somehow? Where the hell did that go? I mean, I’m still flabbergasted I’ve spent 17 hours searching for food on FreshDirect.
I mean, he’s not wrong. I would very much like Apple to stop shaming me. I have two phones - one for work, one for personal use - and both have social media apps because I’m a terrible, I mean, lovely person, and the group chat is constantly poppin’. So instead of debating whether Apple should have in fact allowed the FBI to use backdoors on its previous iPhone versions under Section 215 of the FISA Act, we learn that, while we are all on tumblr reading this, Jake Gyllenhaal is....
...shopping for food. And I do enjoy searching for whether or not the ingredients are actually sustainable or where they’re from. And it takes some time, you know what I mean?
Actually, no I don’t. I have a FoodTown across the street from my apartment and I’m absolutely not ashamed to say that I’ve occasionally bought pasta salad from Duane Reade in my slippers. You are not one of us, Jakey. But as a foodie, I can somewhat respect that, in the massive echo of your empty, white and beige, $40,000 a month apartment, you do need FreshDirect to tell you what to eat, although it’s not going to tell you whether to BDS on those sweet potatoes.
Chad then gives his false elitism away, after working so hard and sweating so much throughout the whole interview to make us believe he was so much above us in the pyramid of class warfare by asking Jakey-Jakes about various food items that it seems no one had ever heard of before a Gyllenhaal decided to include them in their evening salad: different types of cucumbers (Persian, Japanese) and different types of cookies (that are not even black and white, how fucking dare he). So if you’ve never had a Persian cucumber (”They’re smaller. They’re crunchier”, which is how I once described my friend Laura), or a gingerbread cookies, while we’re all out there in our beds binge-eating Milanos like nothing ever matters anymore (”I like the taste of it. Is that descriptive enough?”), then this is it. You’re going to one day have Jake Gyllenhaal over by the stove of your Brooklyn kitchen chopping cucumbers in a three-grain salad while cookies are in the oven you usually use for storage, and there you go.
Of course, I would have much rather heard about other things, like, for instance, why he always has an older woman (his personal assistant?) with him shopping at Whole Foods (it’s not that I just happened to have run into him once a few years ago, but it’s also well documented in paparazzi photos) as if he couldn’t push the cart himself for fear of appearing to be a plebe; I’m also curious as to whether this is how he spends his time, cause clearly, this is what we do. We are a foodie family and extended family and all we do is cook and eat for the 18 of us. When i’m alone, I cook for 18. I even took part in a (redacted) cookbook for a (redacted) charity because my basil risotto is so amazing. I’m sorry to say that one can grow fucking basil from the windowsill of their studio flat if they so wish and are so inclined, but 17 hours on FreshDirect to me is a much more disturbing sign than having an instagram account to make fun of Ryan Reynolds. If you had the opportunity to publicly make fun of Ryan Reynolds in an ugly sweater, wouldn’t you? So until then, this was fine.
Oh, and Mrs Flufflestiltskin is not his cat, and therefore everyone’s guess that he had endorsed Bernie Sanders in the now defunct Democratic primaries are completely baseless. How this is glossed over (didn’t even make it to those fleshy and absolutely unnecessary footnotes) is beyond me, but Chad has an agenda that is known to him and him only, and we are just foolish actors in the play that is his unauthentic and egotistical quest to reach the Condé Nast everest.
This interview has now gloriously ended, my glass of gin is empty, and I feel the relief of a long lost sailor left for dead on a deserted island not bought by Johnny Depp having been finally found by a NYPD chopper: sure, i will soon be able to take a shower, but then, how many showers will it need for me to live with being rescued by the NYPD? Same here. Am I a better person for having read this? Absolutely not. Did I have fun? Only in the sense that what Jake Gyllenhaal does and says amuses me to no end, and I’m entering week 5 of forced lockdown. Did it provide me with insight I did not have prior to this tumblr exercise? Yes. To quote 19th century french philosopher Ariana Grande, “it taught me patience / it taught me pain / now that’s amazing”, or whatever. 
This is not over. Chad reveals himself, only at the end of this extremely cruel exercise, to be English. I screamed, “OHMYGODIKNEWITIKNEWITIKNEWIT” in the emptiness of my apartment, filled with the immediate surge in my upper stomach to text the 50% of my exes with a British passport to re-assert to them that this is why this could never work out. What is a British Chad? A Rupert? A Jolyon? At this stage, I do not want to revisit with the bitterness-tainted glasses of colonialism, so I’m going to stick to my post-puritan interpretation of this writing. Parting ways with the actor, Chad manages to have the worst parenthesis ever since I had to memorize a poem by François Villon. Commenting on why we want celebrities to be assholes, basically, he adds, in his own voice, that no one has ever requested, 
I see it as a subset of a wider, generally-unexamined resentment toward the famous for their presumed conceit in thinking that we’re interested in them, a resentment principally held by those most keenly interested in them.
That’s really really funny to me, because I could not have used a better or more self-absorbed string of words to describe how Chad made me feel. He is this close to having a chair on a panel at the Festival of Ideas during which he would ramble on, under the heat-generating tent in the English countryside, that pop culture is a manifestation of our own personal desire to avoid introspection but he’s different, and you know what you would have done?
That’s right. You would have gotten up, and walked out.
Gyllenhaal debunks a funny story about how he would have had framed photos of himself in his apartment, which is funny because, why not? and also, who the fuck cares?
It’s nonsense. To me, nonsense is nonsense. Like I said: frankly, I don’t think anybody really cares. I wouldn’t have even known about it if I hadn’t gotten a phone call from the people I work with. (...) I also believe that people ultimately at some point know something is nonsense, and who someone is, and who they show themselves to be.
That’s adorable, and that makes me want to defend Jakey-Jakes more, because in the rotten depths of my non-existent soul, I’m finding it hard to believe that someone is committed to the idea that people know something is nonsense (Brexit, Chad?), that they know who a person they don’t know is, which would be a terrifying thought to entertain, and who they show themselves to be. Ultimately, the vast difference - the ocean, the ditches, the vulcano cavities - between who a person is and who a person shows themselves to be is exactly why we are not sure whether those stories are nonsense. So we throw them around and see what sticks. I think everyone would love to live in a world where there would be no discrepancies - at least, no detectable ones - between who a person is and who they show themselves to be, but there’s also this cute and quaint little thing called privacy that means that sometimes, this ditch is what is going to allow us to self-preserve.
But hey, I don’t work for Another Man.
This concludes this part, and this interview, that in my view should have never taken place.
Jake Gyllenhaal agrees with me.
“I’m sorry. Maybe I shouldn’t have taken this interview.”
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sciencespies · 4 years
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68 Cultural, Historical and Scientific Collections You Can Explore Online
https://sciencespies.com/news/68-cultural-historical-and-scientific-collections-you-can-explore-online/
68 Cultural, Historical and Scientific Collections You Can Explore Online
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SMITHSONIANMAG.COM | March 23, 2020, 8 a.m.
As efforts to contain the effects of the COVID-19 crisis ramp up, millions of people around the globe are social distancing and self-quarantining themselves in their own homes. To support those in search of diversion from the relentless news cycle, Smithsonian magazine has compiled a collection of 68 online culture, history and science collections you can browse from the comfort of your living room. Whether you’re in the mood to virtually explore ancient Rome, read past presidents’ personal papers or download coloring pages from dozens of international cultural institutions, this roundup has you covered. Listings are bolded and organized by field. (See Smithsonian’s lists of museums you can virtually visit, ways to virtually experience the Smithsonian Institution and Smithsonian educational resources for additional inspiration.)
History
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This map of Paris highlights women’s cultural contributions to the French capital.
(Screenshot via Parisian Matrimony)
History lovers may not be able to tour the Smithsonian’s National Museum of American History, the British Museum or the Hermitage in person, but digital history resources spanning time periods, continents and countless topics can provide some respite from these travel woes.
Step back in time via Ancient Athens 3-D or Rome Reborn, then cross the Mediterranean into Egypt for an in-depth look at the famed Nefertiti bust. Other immersive historical offerings include a virtual reality museum featuring five shipwrecked vessels; the Heritage on Edge portal, which tracks climate change’s impact on five Unesco World Heritage Sites; a 3-D digital rendering of Japan’s Shuri Castle, which was ravaged by fire in October 2019; a 3-D scan of the bullets that killed President John F. Kennedy; Below the Surface, a multimedia project that traces Amsterdam’s history through excavated artifacts; and a Sketchfab collection of around 1,700 open-access cultural heritage models, from the Abraham Lincoln Mills life mask to the entrance gates of Ireland’s Menlo Castle and a Scottish boat-building school.
Interactive maps are another option for individuals seeking higher-tech experiences. Google Earth’s Celebrating Indigenous Languages platform spotlights dialects at risk of disappearing, while Parisian Matrimony tracks women’s cultural contributions to the French capital. Mapping the Gay Guides, a newly launched public history initiative, draws on more than 30,000 listings compiled between 1965 and 1980 to visualize American queer spaces’ evolution over time.
Those with more macabre tastes may want to peruse the Survey of Scottish Witchcraft, a tool that visualizes thousands of sites linked with Scotland’s 16th- and 17th-century witch hunts, or the London Medieval Murder Map, which catalogs 142 brutal 14th-century homicides. (In one particularly colorful incident, a man named John de Eddeworth avenged his murdered brother by stabbing the killer “five times with his sword, three times on the back of his head, once on the left side, and once under his left ear.”) Lower-tech maps, including the Library of Congress’ collection of 38,234 digitized travelogues and English king George III’s recently digitized private library of more than 55,000 maps, charts, prints and manuals, are also available.
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Civil War map of Harper’s Ferry, West Virginia
(Library of Congress)
In the realm of information-heavy databases, highlights range from an index of searchable records that sheds light on New York’s ties to slavery to the Digital Panopticon’s descriptions of 75,688 Victorian-era convicts’ tattoos and the Getty’s archive of 6,000 photos from the waning days of the Ottoman Empire. Troves of digitized documents, meanwhile, run the gamut from historic Mexican cookbooks to a 15th-century British manners book that warns children against picking “thyne errys” and “thy nostrellys,” 155 Persian language texts spanning nearly 1,000 years, one million pages of 16th- through 20th-century content formerly deemed obscene, and the famed Dead Sea Scrolls.
Those hoping to read more personal narratives can check out photographs, prints and papers related to Queen Victoria’s husband, Prince Albert; the only surviving Arabic slave narrative written in the U.S.; and papers penned by such prominent politicians as Theodore Roosevelt, Woodrow Wilson, Warren G. Harding, Benjamin Franklin and Alexander Hamilton. Other public figures whose private lives endure in the digital sphere include civil rights activist Rosa Parks, baseball star Babe Ruth, landscape architect Frederick Law Olmsted, and explorer David Livingstone (as recorded in the diary of his chief attendant, Jacob Wainwright).
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After Roger Fenton, Prince Albert, May 1854, 1889 copy of the original
(Royal Collection Trust / © Her Majesty Queen Elizabeth II 2019)
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John Singer Sargent, Frederick Law Olmsted, 1895
(Public domain via Wikimedia Commons)
Arts and Culture
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Edward Hopper, Nighthawks, 1942
(Courtesy of the Art Institute of Chicago)
In recent years, museums have increasingly turned to digitization as a tool for widening access to their collections. Among the major cultural institutions with digitized—and often open access—offerings are the Smithsonian, which released 2.8 million images into the public domain earlier this year; Paris Musées, which oversees 14 major museums in France’s capital; nonprofit organization Art U.K.; the Art Institute of Chicago; Taiwan’s National Palace Museum; the Metropolitan Museum of the Art; the National Gallery of Art in Washington, D.C.; the Getty; the Wellcome Library; the Museum of New Zealand; and the Uffizi Galleries. Examples of artworks, artifacts and texts available for download include British psychiatric institutions’ 18th- through 20th-century records, Vincent van Gogh’s The Bedroom and Han dynasty jades.
In addition to digitizing broader collections, many museums have curated archives dedicated to specific topics: The Kunsthaus Zürich has an extensive trove of Dada documents that defy the movement’s long-held association with ephemerality, while the Delaware Art Museum has a portal of papers associated with the Pre-Raphaelite Brotherhood. Illinois State University’s Milner Library offers a digital collection dedicated to the history of circus. The San Francisco-based Letterform Archive has a digital archive of typographical artifacts. And Chicago’s Newberry Library provides online access to more than 200,000 images documenting the history of early America and westward expansion, including watercolors and colored pencil drawings by 19th- and 20th-century Lakota children.
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The portal allows users to narrow down search results by “design-specific” terms, as well as geographic, chronological parameters.
(Courtesy of Letterform Archive)
Two giants of the digital cultural sphere—Google Arts & Culture and the Library of Congress—are each home to a dizzying number of virtual resources. The former offers experiences covering 3,000 years of fashion, Pieter Bruegel the Elder’s unseen masterpieces, Latino culture in the U.S., Banksy’s most famous murals, Vermeer’s surviving paintings, armor through the ages, Easter Island and many more topics. The latter has, among others, collections of rare children’s books, Taiwanese watercolors and Chinese texts, braille sheet music, travel posters, presidential portraits, baseball cards, and images of cats and dogs. See the library’s database of digital collections for a more exhaustive overview.
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The virtual museum features seven rooms focused on themes such as correspondence, music and flirtation.
(Pocket Gallery / Google Arts & Culture)
Other out-of-the-box ideas include using an app that guides readers through Chaucer’s Canterbury Tales; downloading free coloring pages compiled during the annual #ColorOurCollections campaign—offerings range from a zany 1920s advertisement for butter to medical drawings, book illustrations and a wartime nurse recruitment poster; or reading the New York Public Library’s interactive Insta Novel versions of Alice’s Adventures in Wonderland, Charlotte Perkins Gilman’s “The Yellow Wallpaper” and Kafka’s The Metamorphosis.
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Aubrey Beardsley’s illustration for Salome by Oscar Wilde
(Courtesy of the British Library)
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The NYPL’s Insta Novels are available via Instagram.
(Courtesy of the New York Public Library)
Another option for individuals with ample time on their hands is transcribing historical documents and data. The Smithsonian Transcription Center is always looking for volunteers to log field notes, diaries, ledgers, manuscripts and biodiversity specimen labels. Other offerings include the Library of Congress’ By the People project, which asks users to transcribe collections related to women’s suffrage, Rosa Parks, Abraham Lincoln and Spanish law; the Newberry Library’s Transcribing Faith portal, which seeks volunteers eager to analyze early modern manuscripts; and the Citizen Archivist, which asks participants to tag, transcribe and add comments to the National Archives’ records.
Science
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The blue-throated barbet, illustrated here in 1871, is native to southern Asia.
(Courtesy of the Biodiversity Heritage Library)
Flowers, fungi and fauna abound in digitized renderings of the natural world. The open-access Biodiversity Heritage Library, for instance, highlights more than 150,000 illustrations ranging from animal sketches to historical diagrams and botanical studies; the Watercolor World, a portal created to serve as a “visual record of a pre-photography planet,” showcases more than 80,000 paintings of landscapes, seascapes, buildings, animals, plants, ordinary people and historical events.
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Maria Sibylla Merian, Untitled (Toucan), 1701–1705
(© Trustees of the British Museum)
Other digital science resources include an interactive map that lets users plug in their address to see how it’s changed over the past 750 million years, a collection of unsettling sounds from outer space, Cambridge University’s Isaac Newton papers, Charles Darwin’s manuscripts, hundreds of case files written by a pair of 17th-century astrologers and physicians, a map that visualizes all 21 successful moon landings, and a medical pop-up book dating to the 17th century.
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shmosnet2 · 4 years
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Top 10 Craziest Things Scientists Used to Believe
Top 10 Craziest Things Scientists Used to Believe
Throughout history scientists have expressed crazy theories and, more often than not, they turn out to be exactly that – crazy ideas without any logic or scientific evidence to back them up. But that didn’t stop them being used for hundreds of years before someone told them to stop. While it’s easy to look down on some of these scientific theories and wonder just what the hell they were thinking, hopefully our future generations won’t have the same sentiment when they look back at our breakthroughs and endeavours. 10. Homunculus/Preformationism
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Hartsoeker /public domain In its simplest form, this is the sperm version of Russian Dolls. Inside a man is sperm which looks like a tiny man, and inside him is a smaller sperm man, and so on and so forth. This theory didn’t just apply to humans but to every living thing, including vegetation. To take it one step further, scientists believed that because all of us were packed into the first load of sperm, all men had existed since the dawn of the universe in the first man, Adam, niftily explaining why we were all born with sin. However, being a spermist didn’t stop just there. It also seemed logical (at least to fellow scientist Paracelsus) that if you were to place human sperm inside a horse womb and feed it blood, you could develop your own tiny-man without the need of a woman. As all features of a baby were believed to come from the father and the mother provided just the womb, it seemed perfectly reasonable that a homunculus would mature in around 40 weeks. 9. Vulcan
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Lith. of E. Jones & G.W. Newman – Library of Congress Keen astronomers will note that the planet Mercury has a different orbit to how it should behave under classical mathematical predictions. As a result, a theory circulated that there had to be a planet between the Sun and Mercury, named Vulcan, which was altering its orbit. Being so close to our shining star where the sky is never dark also explained why it was so hard to see. This wasn’t as far fetched as it might seem because it was believed that the solar system ended at Saturn. Uranus was suddenly discovered, opening up the possibility of more planets. This was proven true when Uranus’ orbit suggested an even bigger planet further out there and clever minds were able to perfectly predict the whereabouts and discovery of Neptune. However, when Einstein published his theory of relativity in 1915, it handily explained all the differences observed in Mercury’s orbit and meant that Vulcan was no longer needed. You might think this discovery would put all questions about Vulcan to rest, but this wasn’t the case. Amateur astronomers still claimed to have ‘found’ Vulcan up to the 1970s, until interest in this planet eventually seemed to fade away. The idea of Vulcan lives on thanks to the efforts of Star Trek writers who created a certain pointy-eared member of the Enterprise who hailed from a planet with the same name. 8. Alchemy
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For centuries alchemists tried to create the Philosopher’s Stone – a legendary substance which was believed to contain the elixir of life as well as the ability to transform base metals into noble metals (for example the changing of lead into gold). Scientists dedicated their entire lives to the discovery of this fabled rock. Albertus Magnus even claimed he saw the transformation of rock into gold and legend believed that he possessed the stone, although the evidence of this discovery of immortality is somewhat sketchy due to his untimely death. Now debunked as nothing more than a myth, the seemingly magical properties of the Philosopher’s Stone consumed the minds of some of history’s most prolific scientists. Even Isaac Newton spent more of his time as an alchemist than he did into his physics research, which he treated as no more than a hobby. The study of alchemy did contribute in some ways to modern science, but we can’t help but wonder what else Newton may have advanced had he spent less time on this pseudoscience. However, alchemy shouldn’t be completely mocked. It is entirely possible to create gold from almost thin air. All we need to make this happen is a Large Hadron Collider to smash atoms together with incredible power, generating microscopic amounts of gold. The energy used may far, far outweigh the worth of gold produced, but no one said we had to be practical. 7. Humorism
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Humorism is a theory which postulates that the human body is made up of four humors; black bile, yellow bile, phlegm and blood. When there is an imbalance, we become ill or suffer from disabilities if they are not treated with haste. The most well known form of humorism is bloodletting, primarily due to physicians believing blood was often the most imbalanced of all humors. As the name suggests, this is the removal of blood to cure or prevent illness, most often by leeches. When it came to how much blood had to be removed, they often waited until the patient fainted as this was a sign that their humors were in balance (and the leeches well fed). It was accepted that almost everything ranging from acne and indigestion to cancer and insanity could be cured due to the imbalance of blood. George Washington had close to 4 litres of blood removed via leeches to cure a sore throat. It didn’t help much as he died several hours later. Humorism was the standard care of practice in Ancient Greece, and it was slowly adopted by the Roman Empire before making its way to Islamic doctors. Whilst this may seem like a very outdated form of medicine, the astounding truth is that this was the primary form of care until the 19th Century when modern medicine began to disprove its usefulness. Granted, there are a few rare cases where bloodletting is a recognised form of treatment (such as high blood pressure), but let’s not go reaching for the leeches just yet. 6. Tobacco
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Tobacco has long been used throughout history as a form of trade or to seal a deal through the smoking of a peace pipe. Although one would think that inhaling smoke was a not a good thing, this idea wasn’t accepted by mainstream public until the mid 60s, and it only gathered real steam almost two decades later. With the backing of famous adverts like “’more doctors smoke Camels than any other cigarette!”, physicians would often prescribe the use of tobacco to cure a variety of ailments such as asthma and as aides in weight loss. Perhaps one of the most bizarre health claims of cigarettes was the advisement which claimed pregnant women should smoke as they would give birth to smaller babies. Whilst a smaller size may help in childbirth, in hindsight we now know the pain of a wide birth canal far outweighs the negative effects of smoking during pregnancy. Although it was known that cigarette smoking did cause some problems such as throat irritation, it was stated that this only affected some people, usually those of a sensitive disposition. Instead of not recommending smoking at all, doctors were instead advising to use a different version of cigarettes (such as Lucky Strikes) which were marketed as less irritating to tender throats. Add this together with tobacco enemas and tobacco toothpaste and you might just wonder what health professionals were really smoking back then. 5. Radiation is good for you
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It’s hard to believe there was once a time when scientists believed radiation was actually good for you, yet this was true during the early 20th century. As a direct result of this misguided belief, there were many popular radioactive products that were actively marketed as being good for the health, even curing such ailments as arthritis and rheumatism. These ranged from ingesting radioactive water, brushing your teeth with radioactive toothpaste thought to make your teeth shine and sparkle, to even lying down in uranium rich sand to sooth those annoying aches and pains. This practice continued well into the 1950s, with perhaps the most famous case being the Radium Girls. These factory workers were challenged with the task of painting watch dials with radioactive paint to make them glow in the dark. They didn’t just stop there; they would often paint their nails and teeth for fun. As we would now expect, many died or suffered from anemia or necrosis of the jaw, commonly known as radium jaw. One of the outspoken supporters of the safety of radiation was Nobel Prize winner Marie Curie. With her refusal to accept the dangers of radiation, Curie suffered from many chronic illnesses including near blindness induced by cataracts. Due to years of storing test-tubes wherever she felt, often in her coat pocket or desk drawer, her notebooks (and even cookbook) have such high levels of radiation they are considered too dangerous to handle and are stored in lead lined boxes. Nowadays it’s probably for the best that we stick to radiation free glow sticks for our glow-in-the-dark needs. 4. Mercury as a laxative
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Despite being insanely toxic and requiring special handling, mercury was once used by scientists in a variety of very different ways. In the early 20th century mercury was often administered regularly as a laxative and dewormer for children as well as being used as an active ingredient in teething powders for young infants. Additionally, traditional medicine saw it being used for all conditions ranging from constipation and toothaches to depression and child-bearing. One of its most famous medical applications is the use of mercury in treating syphilis, which actually does help fight the disease. This is because one of the side effects of being dosed by mercury is a high fever, which syphilis is highly sensitive to. However, mercury poisoning also has the added bonus of frequently causing insanity and death, not dissimilar to the disease it was often used to treat. So before you crack open the thermometer as a home remedy, maybe seek a professional’s opinion first. 3. World Ice Theory (Welteislehre) In 1984 Hanns Horbiger proposed a concept in which all substances in the cosmos came from ice. Ice moons, ice planets and everything ice in between. Unlike most scientists on this list who were perhaps lacking in evidence to disprove them otherwise, Hanns came to this theory with no research, but through a vision. His dream immediately discredited Newton’s Law of Gravity (according to Hans at least). He worked with amateur astronomers to flesh out his theory before happily publishing his ideas. According to the theory, the solar system began when two stars collided. The impact of this caused fragments of the smaller, wetter star to be blasted out into space where it froze into giant blocks of ice; forming what we now know as the Milky Way as well as a bunch of other solar systems. The planets were formed when large chunks of ice collided with each other whilst the smaller blocks are what we know as meteors. When these collide with the Earth, they produce hailstorms. As suspected, academics paid little attention at first to his theory. Nevertheless, a segment of the general public actually began supporting his ideas in such strength that societies were founded, pamphlets were handed out and even a newspaper was published. Strangely enough, it began to spread into politics. Adolf Hitler was a firm believer and even adopted this theory as the Nazi Party’s official cosmological belief. After the end of World War II, this theory pretty much lost any support it once had. But be warned, there is still a small cult of followers out there, trying to melt away all scientific evidence which could leave their beliefs out in the cold. 2. Germ Theory
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We all know the importance of washing our hands before preparing food, and we know that this simple task is also very important when it comes to performing surgery. This wasn’t always the case. Once upon a time the common belief amongst doctors and surgeons was that a gentleman’s hands were always clean, thus did not need to be washed. As you can probably guess, mortality rate was quite high. Ignaz Semmelweis, a Hungarian physician, noticed that when it came to birthing, two hospitals had very different death rates. The hospital for the poor, and therefore staffed by midwives, had far fewer cases of puerperal fever than the hospital staffed by the best doctors around. This seemed completely against common sense as the physicians were presumed to better trained than the midwives. He noticed that the physicians were doing autopsies on women who had died during childbirth with puerperal fever and then heading over to the operating room to deliver babies. Semmelweis concluded that the doctors were somehow poisoning the women, and at first he believed it was due to some sort of toxic chemical (we now know as germs). He concluded that the best way to prevent this was by washing the ‘toxin’ off. His theory paid off and mortality rates in the hospitals dropped to nearly the same rate (and also proved the midwives were just as effective as delivering babies as the doctors!). Although this should have made him into a well published scientist, his career didn’t quite go as planned. His ideas were rejected by the medical community when he could offer no acceptable evidence or explanation, and they weren’t excited to be told their hands were in need of a cleaning. His eventual breakdown had him committed into an insane asylum for the remainder of his life. 1. Lost Lands
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Lost lands were believed to be continents, islands and regions which supposedly existed during the prehistoric era. It was thought that they had disappeared due to either a huge devastating geological event or because of the rising water level of the Ice Age. Although this now seems like the stuff of legend comparable to the fabled lost city of Atlantis, up until the late 1950s this was the central belief of scientists. When faced with similar fossils which had appeared thousands of miles across oceans, the easiest way to solve the reason for this distance was to draw a sunken bridge between the appropriate land masses on a map. At least six of these bridges were accepted as fact, all of which have since became obsolete and disproved. Alfred Wegener was among the first to observe how the different land masses of the Earth seemed to fit together like giant puzzle pieces, giving birth to the theory of Continental Drift. Whilst he attracted few supporters, his ideas were largely met with criticism and skepticism due to the top geologists being resistant to change and his lack of reason as to why the land masses had moved. The missing evidence he needed was tectonic plates. Like all good discoveries, these were found largely by accident. With the new invention of sonar, submarines during World War II spent a huge amount of time scouring the ocean depths, clearly showing the many plate boundaries. Although Wegener didn’t live long enough to see his theory became widely accepted, we’re sure he’d consider all their disagreements as water under the bridge by now.
https://ift.tt/2qvLBmG . Foreign Articles November 23, 2019 at 06:41PM
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thecontentedreader · 6 years
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It’s time for another book haul post! My reading has not been as great as it had been during the summer. I’m back to school and working towards finishing up my teaching degree -which is taking up the majority of my time. That being said, I have picked up some books this month that I am really looking forward to jumping into! My book haul this month is under the cut! 
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Book: The Young Elites | Author: Marie Lu | Publisher: G.P. Putnam’s Sons Books for Young Readers | Format: Paperback | Pages: 384 | Genres: Fantasy / Young Adult / Romance
Synopsis:
Adelina Amouteru is a survivor of the blood fever. A decade ago, the deadly illness swept through her nation. Most of the infected perished, while many of the children who survived were left with strange markings. Adelina’s black hair turned silver, her lashes went pale, and now she has only a jagged scar where her left eye once was. Her cruel father believes she is a malfetto, an abomination, ruining their family’s good name and survivors are rumoured to possess more than just scars - they are believed to have mysterious and powerful gifts, and though their identities remain secret, they have come to be called the Young Elites. 
Teren Santoro works for the king. As Leader of the Inquisition Axis, it is his job to seek out the Young Elites, to destroy them before they destroy the nation. He believes the Young Elites to be dangerous and vengeful, but it’s Teren who may possess the darkest secret of all. 
Enzo Valenciano is a member of the Dagger Society. This secret sect of Young Elites seeks out others like them before the Inquisition Axis can. But when the Daggers find Adelina, they discover someone with powers like they’ve never seen. 
Adelina wants to believe Enzo is on her side, and that Teren is the true enemy. But the lives of these three will collide in unexpected ways, as each fights a very different and personal battle. But of one thing they are all certain: Adelina has abilities that shouldn’t belong in this world. A vengeful blackness in her heart. And a desire to destroy all who dare to cross her.  
Why I Bought It:
When I was in my local Chapters recently, they asked me if I wanted to donate two dollars to a local school and in exchange I got to ‘pick a date’ with a book. Beside the counter they had a number of books wrapped up with different things written on the front. Some books had a genre written across it, while others had one word to describe the theme of the book. I loved the concept of being introduced to a book without having any preconceived notions about it. I picked up a wrapped up book that had “YA read for the young and fearless” on the front. It turned out to be The Young Elites by Marie Lu! I am super excited to read this book. I haven’t read any of her books before and have only heard wonderful things. I can’t wait to dive into it. 
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Book: The Chemist | Author: Stephenie Meyer | Publisher: Back Bay Books | Format: Paperback | Pages: 528 | Genres: Fiction / Thriller / Mystery / Romance
Synopsis:
She used to work for the U.S. government, but very few people ever knew that. An expert in her field, she was one of the darkest secrets of an agency so clandestine it doesn’t even have a name. And when they decided she was a liability, they came for her without warning. 
Now she rarely stays in the same place or uses the same name for long. They’ve killed the only other person she trusted, but something she knows still poses a threat. They want her dead, and soon. 
When her former handler offers her a way out, she realizes it’s her only chance to erase the giant target on her back. But it means taking one last job for her ex-employers. To her horror, the information she acquires only makes her situation more dangerous. 
Resolving to meet the threat head-on, she prepares for the toughest fight of her life but finds herself falling for a man who can only complicate her likelihood of survival. As she sees her choices being rapidly whittled down, she must apply her unique talents in ways she never dreamed of. 
Why I Bought It:
While Twilight was an entertaining series, it was never one of my favourite series to read. I enjoyed the books and the movies but it was never something I obsessed over like many other people my age did at the time. Meyer’s other novel The Host, however, is one of my favourite books. While some people I’ve talked to haven’t been fans of The Host, I most certainly have.
I was at Costco with my mom a couple of weeks ago and saw The Chemist and figured I should pick it up. I’m really curious to see if her next adult novel will be as enjoyable to me as The Host was. My hopes are up high, so I hope it doesn’t disappoint! 
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Book: I See London, I See France | Author: Sarah Mlynowski | Publisher: HarperTeen | Format: Hardcover | Pages: 378 | Genres: YA / Contemporary / Romance / Travel 
Synopsis:
Nineteen-year-old Sydney has the perfect summer mapped out. She’s spending the next four and a half weeks traveling through Europe with her childhood best friend, Leela. Their plans include Eiffel-Tower selfies, eating cocco gelato, and making out with très hot strangers. Her plans do not include Leela’s cheating ex-boyfriend showing up on the flight to London, falling for the cheating ex-boyfriend’s très hot friend, monitoring her mother’s spiraling mental health via texts, or feeling like the rope in a friendship tug-of-war. 
As Sydney zigzags through Amsterdam, Switzerland, Italy, and France, she must learn when to hold on, when to keep moving, and when to jump into the Riviera ... wearing only her polka-dot underpants. 
Why I Bought It:
First: the cover. How could I pass up an amazingly gorgeous cover like this one. It’s perfect. Do judge a book by its cover when it looks like this one (haha!). Second: the author is Canadian! I really love supporting Canadian authors when I have the chance too and I’ve heard some great things about Mlynowski. Third: the synopsis of the book reminded me so much of Love, Lucy by April Lindner (read my review here) and Love and Gelato by Jenna Evans Welch (read my review here). Passing up contemporary travel reads just isn’t in my vocabulary! I cannot wait to give this book a read! 
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Book: The Anne of Green Gables Cookbook: Charming Recipes from Anne and Her Friends in Avonlea | Author: Kate Macdonald | Publisher: Race Point Publishing | Format: Hardcover | Pages: 112 | Genres: Nonfiction / Childrens / Cookbook
Synopsis:
Avonlea beckons in this cookbook inspired by the most famous Canadian children’s book, L.M. Montgomery’s Anne of Green Gables. “Kindred spirits” both young and old will enjoy experiencing late-nineteenth-century Prince Edward Island firsthand through the delicious recipes culled from the eight books in the Anne of Green Gables series. 
From Poetical Egg Salad Sandwiches, to Anne’s Liniment Cake and Diana Barry’s Favourite Raspberry Cordial, these recipes are easy to prepare and delicious to serve up any day, on a weekend, or for special occasions! With full-colour photography, whimsical illustrations, and quotes and anecdotes from the books, get ready to be immersed in Anne Shirley’s world. 
Why I Bought It:
Anne of Green Gables has been a staple book series in my house. I was Anne for halloween one year, I’ve been to Prince Edward Island (where the book was set) and to a museum in Bala, Ontario. The author and the book are Canadian and like I said before, I really love supporting Canadian authors and stories. Needless to say, Anne of Green Gables has been a large part of my life. The author of this cookbook is Lucy Maud Montgomery’s granddaughter and her father, L.M. Montgomery’s son, was the doctor who delivered my mom into this world! 
We heard that Kate Macdonald would be at our local chapters to chat about the cookbook and sign copies. My mom jumped at the opportunity to meet Kate and tell Kate the story of how her father delivered my mom. Kate was absolutely wonderful to meet and was so genuinely pleased to hear the story. She said that she loves hearing stories like that and to know the different people that her father brought into this world. I can’t wait to try out some of these recipes and immerse myself more into Anne’s world! 
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Book: Turtles All the Way Down | Author: John Green | Publisher: Dutton Books | Format: Hardcover | Pages: 286 | Genres: YA / Contemporary / Fiction 
Synopsis:
Sixteen-year-old Aza never intended to pursue the mystery of fugitive billionaire Russell Pickett, but there’s a hundred-thousand-dollar reward at stake and her Best and Most Fearless Friend, Daisy, is eager to investigate. So together, they navigate the short distance and broad divices that separate them from Russell Pickett’s son, Davis. 
Aza is trying. She is trying to be a good daughter, a good friend, a good student, and maybe even a good detective, while also living within the ever-tightening spiral of her own thoughts. 
Why I Bought It:
I was a fan of The Fault in Our Stars. Similar to Twilight, I didn’t become obsessed with it like most people but I certainly enjoyed the writing of John Green. I haven’t read any of his other books even though I own them all. But there was something that drew me towards this book and I’m really curious to see how I enjoy it. 
I was invited by Penguin to attend the 2017 Fall Gift Show at their Toronto office on October 19th. One of the perks for attending was receiving a 20% discount at the Penguin Shop (which is the tiniest little shop ever!). I actually had no plans of buying any books because I have so many on my TBR shelf right now. But, I saw this book with a tiny little sticker on it that said “Signed Copy.” How could I walk away from a book that I will eventually read that was signed? Yeah, not a chance. I’m really looking forward to reading and reviewing this book and seeing how John Green’s long awaited return plays out! 
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tenorcolt8-blog · 5 years
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The Cheesesteak: An Oral History
Food
As special bonus content for our October cover story on (what else?) cheesesteaks, we delve into the archives to bring you this historical account of the cheesesteak, from the people who know it best.
Frank Olivieri — the current operator of Pat’s Steaks in Philadelphia — standing on a roof at the cheesesteak shop in 1982. (Photo courtesy Frank Olivieri)
If you pick up the brand new issue of Philly Mag, you will see a cheesesteak from Joe’s gracing the cover. Inside the magazine, we have a thoughtful essay about the cheesesteak’s place in modern day Philadelphia. There’s an intrepid investigation into just who invented the cheesesteak egg roll, and a takedown of the dreaded cheesesteak hoagie. And, of course, how could we do a cheesesteak cover story without a definitive and highly opinionated guide to the 30 cheesesteaks you’ve gotta eat before you die?
As special online bonus content, we also wanted to break out an oral history of the cheesesteak that we embarked upon ten years ago, which appeared in the December 2008 issue of the magazine.
Titled “The Cheesesteak Cometh,” this account of Philly’s cheesesteak history delved deep into the origins of and the opinions surrounding the sandwich. It should be noted that some of the people we interviewed back then — Joey Vento from Geno’s, Bill Proetto from Jim’s, and food writer Holly Moore — are no longer with us, a fact that we’re just going to assume has nothing to do with the health impact of a great cheesesteak.
And now, without further ado, our 2008 oral history of the cheesesteak.
The Cheesesteak Cometh: An Oral History of the Cheesesteak
By Victor Fiorillo
Of all of the contributions Philadelphia has given the world (like, say, democracy), none has become more identified with our city than the tasty concoction Pat Olivieri invented back in 1930. The cheesesteak has evolved into our signature icon, the most Philly of Philly symbols, recognized (and eaten) around the world. Here, an oral history of the sandwich we can’t live wit’out.
Frank Olivieri, owner, Pat’s King of Steaks: My great-uncle, Pat — that was my grandfather’s older brother — he had a hot-dog stand he opened around 1930. The neighborhood was always busy, with one of the country’s first open-air markets — that’s the Italian Market — a block away.
Celeste Morello, South Philadelphia historian and author of Philadelphia’s Italian Foods: By the time Pat’s came along, the whole area was a largely Italian neighborhood.
Frank Olivieri: The workers would line up. He would sell them hot dogs off his little cart. And then one day Pat wanted something different for lunch; he was tired of the hot dogs. So he asked my grandfather to go down to the butcher and pick up some scraps of meat. When my grandfather came back, Pat cooked it up on a hot dog roll. There was a cab driver there who saw the sandwich and said, “Wow, that looks really great. Make me one.” Pat told him he only had enough beef for one sandwich, so they split it. The cab driver said, “That’s terrific. You should stop selling hot dogs and sell these things.” And that was the invention of the steak sandwich.
Celeste Morello: Actually, back in the 19th century, there were cookbooks that included recipes for the steak sandwich. It was called the “beefsteak sandwich.” But the Olivieris in the 1930s did it a little bit differently. Different bread. Different seasonings.
Frank Olivieri: Across from Pat’s hot-dog cart, a man named Joe Butch had a building. The second floor was a kitchen, and downstairs there was a tavern. When it started getting cold, Joe Butch comes to Pat and says, “Listen, winter is coming. Why don’t you just make your sandwiches in here?” Eventually, more people were eating than drinking, so the guys who owned the taproom decided to cut a hole in the wall and start serving the sandwiches through it. Eventually, Pat took over the entire building.
Bill Proetto, owner, Jim’s Steaks: You had Pat’s in South Philly, and then Jim’s in West Philly in 1939, at 62nd and Noble. The house on the corner was Jim’s, and he used to sit in the front window. Guys would be standing on the corner. So Jim started to sell coffee out the window. Eventually, he got the idea to do the steak sandwiches.
Frank Olivieri: The original Jim’s is miles away from Pat’s, so he didn’t affect us much. And Pat started making his way into using the pictures of celebrities to heighten the business, and people would come from all over to see them. Pat would go to theaters where celebrities would be — movie premieres, that kind of thing — and bring steaks to give to them. He met Humphrey Bogart one time, and Uncle Pat pulled out his .38-caliber revolver and asked Bogey to hold the gun on him while he held his hands up. Uncle Pat was crazy.
Bill Proetto: Jim’s never really went in for the celebrity photographs early on. That was not really a focus. Jim’s had and has better-quality meat. The cheese didn’t come around until the ’50s or so.
Frank Olivieri: The cheese really came up in the ’40s out at the Pat’s on Ridge Avenue. The first cheese was a provolone cheese. We had a manager named Joe Lorenza, or Cocky Joe. He was always drunk, completely inebriated. A waste of our time. But he was the first person to put cheese on the sandwich.
Celeste Morello: There seems to be no indication of cheese on the sandwich before Pat’s did so, thus inventing the cheesesteak.
Frank Olivieri: By the early ’60s, Uncle Pat had moved out to Los Angeles. My father, my grandfather and my cousin Herb — Pat’s son — were operating the business. Around the time that Geno’s came along, that was 1966, my grandfather and father bought this location [at 9th and Passyunk] from Pat. So then it really became a Pat’s/Geno’s thing.
An old Geno’s Steaks ad. (Courtesy Geno Vento)
Joey Vento, owner, Geno’s Steaks: That guy across the street. He claims he invented the steak sandwich. I’ll give him that. He claims he invented the Whiz. Okay. I’ll give him that. All I did was come along and perfect it. And I started out with just a $2,000 investment. Before Geno’s, my father did steaks in this neighborhood, where the playground is near Passyunk and Wharton. It used to be a cemetery. He had a little cart over there. And then he opened up a shop, and I worked for him. But then in 1957, I volunteered for the draft, and then, unfortunately, my father had a problem, and so I come home, try to help the family, but we lost everything.
Celeste Morello: Joey Vento’s family had some rough times. I don’t know if that’s something he is going to want to get into, but it probably doesn’t hurt to ask.
Joey Vento: A guy owed my father money, and my father went out and killed him, went to jail for life. My father went to jail at the age of 36 and died in prison at 46 years old. I never saw my father after he was 36 years old. My brother was a gangster, probably done every illegal activity he could in the city. So I got the $2,000 to open Geno’s from my wife’s father, who was a bookie.
Frank Olivieri: He originally had it spelled Gino’s. But there was already Gino’s by Gino Marchetti the football player — the hamburger place. So they convinced him to change the name to Geno’s. The building he’s in was actually condemned at the time. He turned it into Las Vegas.
Joey Vento: I’ve never changed my sandwich. So even with that guy across the street, I think I’m more authentic than he is. He changed. His meat’s different now. He’s into the chopped-meat thing. But the Philly steak needs to be really thinly sliced rib eye. That’s how it started out.
From left to right: Joey Vento, Geno Vento and Bill Clinton at Geno’s Steaks in 1996. (Photo courtesy Geno Vento)
Frank Olivieri: The real rivalry between Pat’s and Geno’s started as something that the media did, I think. I would say it was probably as early as 1970, 1973, around there. We started getting publicity. And people would come down here, and it was exciting. And then the whole Rocky thing began in 1976, and the media would say, “Well, Pat’s is doing this. What’s Geno’s doing?” You know, trying to start a fire.
Bill Proetto: I had purchased Jim’s around 1965. Then right around the time that cheesesteaks were really coming into their own, we opened South Street, on July 4, 1976, for the Bicentennial. South Street was very dangerous at the time, not like it is today. We weren’t really doing so well, but then your magazine named us in ’77 or ’78 the best cheesesteak in the city. And business really took off.
Current Pat’s Steaks operator Frank Olivieri with his father in the early 80s. (Photo courtesy Frank Olivieri)
Maury Z. Levy, editorial director of Philadelphia magazine from 1970 to 1980: When we first started Best of Philly, way back when, there weren’t a ton of places around, at least not a lot of great ones, so the argument was always Pat’s or Geno’s, and everybody sort of gave into that. So we searched out other places, within Center City and some of the neighborhoods, and one of the first places we gave it to was Jim’s on South. We tried it and loved it. I think that helped them significantly. Over the years, the cheesesteak award was one of the things that people got most upset about. You rarely heard, “That was a great pick.” You heard, “Are you guys out of your fucking minds? How could you say that?” And people would start campaigns. You’d get 50 letters word for word with different people just signing them. People would try to make their vote known, but we weren’t democratic back then. It was a big deal then, and it’s even bigger today.
Craig LaBan, food critic, Philadelphia Inquirer: It’s one of those foods that cut across all classes and generations. When you write about cheesesteaks, you hear from 500,000 people. It’s one of those “moments” foods. People remember the cheesesteak they had with their buddy. It represents things other than just lunch. You’ve been in a place where characters are still part of the lore and experience.
Celeste Morello: During the ’70s and ’80s, fast food really started taking hold. Frankie claims that he never had to advertise. Geno’s is another matter.
Frank Olivieri: It was around the same time as Rocky. Sylvester Stallone came down here and spoke to my father and said, “You know, I’m interested in filming this movie here,” and my father was like, “Okay,” and Stallone says, “Well, we’re going to close you down.” So my father says, “Well, if you’re going to close us down, you gotta pay us what we normally make.” I guess they arrived at a number. … Stallone was really a nobody at the time.
Joey Vento: Back in those days, this was all Italian. Actually, it was only in the last four, five years that I’ve seen any really big changes, with the different immigrants coming in and the different languages. My orders started getting messed up. We were hiring people who didn’t understand the language. And then the big political thing came up. But we’re just trying to serve a sandwich here.
Frank Olivieri: Joe is arrogant, but not ignorant. The competition really keeps us going. Joe Vento is like Plankton. And we are like Krusty Krab. And he’s trying to steal our recipe all the time. He’ll fire employees, and then they come over to our place and work here for a couple of weeks and find out what to do and how many we’re selling, and then they quit. And we play along with it, because it’s really no secret. And we sell 10 to one. For every one sandwich he sells, I sell 10 more. Our baker was until recently the same baker, so I know how many he was selling.
Joey Vento: Oh, is that so? I say put your money where your mouth’s at. It was a hot-dog cart when you started, and 70 years later it still looks like a hot-dog cart.
Holly Moore, publisher, Hollyeats.com: Some people have a knee-jerk reaction that says Pat’s is horrible. Pat’s is where it all started. You stand in line, and it’s two-thirds to three-quarters South Philadelphians. They may not serve the best. But they serve a great sandwich. People love to put good things down. I call it the Bookbinder’s syndrome. But there’s no greater fun than to stand at 9th and Passyunk to do the eat-off between Geno’s and Pat’s and decide for yourself. It’s the real South Philadelphia. About four years ago, PBS did a special on sandwiches, and I was the host for the Philadelphia portion. We were filming down at Pat’s, and we noticed that it’s the same as team spirit, when you talk to people about their favorite ­cheesesteaks. It’s like being a Phillies fan, or graduating from Cardinal Whatever high school. It’s very much a part of being a Philadelphian.
Bill Clinton at Pat’s Steaks in 1996. (AP Photo/Greg Gibson)
Congressman Bob Brady: When [Bill] Clinton was campaigning in ’96, he came here for a fund-raiser, and he had an hour of downtime. Rendell says, “What could we do for an hour?” I said, “Let’s take ’em down to Geno’s or Pat’s. Have lunch.” So myself, Clinton and Rendell, we went down to Pat’s, and all the press was there. I got the steaks and brought them to the President. He was sitting down, and the press was clicking away. He starts pulling it towards his mouth. I said, “Wait, you can’t sit down. You gotta stand up.” And so he stands up and brings it to his mouth, and I said, “Whoa, whoa, you gotta lean forward on the ledge.” And so he leans forward on the ledge and pulls it up to his mouth again. And I said, “Wait a minute, you gotta tuck your tie in.” So he tucks his tie in, takes a bite, and sure enough a whole load of it spills out the back onto the ledge. I said, “I told you.” That night at the fund-­raiser — it was a big speech, $10,000 ticket, at one of the major hotels — he told everybody that the best thing he learned today was how to eat a cheesesteak: “You gotta stand up, lean over, and stick your tie in.” I taught him that. Rendell likes to take credit for it. But that’s bullshit. I was the one who taught him the South Philly lean.
Joseph Torsella, president and CEO, the National Constitution Center: When the United States Olympic Committee came for their official site visit in 2006, they passed up our offer of a catered lunch from any of Philadelphia’s finest restaurants. They said, “Thanks, but no thanks — we’re going to hail cabs so we can go get real Philly cheesesteaks.”
Meryl Levitz, president and CEO, the Greater Philadelphia Tourism Marketing Corporation: Everyone feels like they have to have one when they come here. It’s just like the Liberty Bell and Independence Hall. It combines the interest in quality with the true grit of the place; it’s something that everyone can be a part of. Of course, you have to do it right. You can’t have somebody like Senator Kerry come in and pick some windsurfer or parasailing kind of cheese.
Washington Post, August 13, 2003:
[T]he Massachusetts Democrat went to Pat’s Steaks and ordered a cheesesteak — with Swiss cheese. If that weren’t bad enough, the candidate asked photographers not to take his picture while he ate his sandwich; shutters clicked anyway, and Kerry was caught nibbling daintily at his sandwich — another serious faux pas. “It will doom his candidacy in Philadelphia,” predicted Craig LaBan, food critic for the Philadelphia Inquirer, which broke the Sandwich Scandal. After all, Philly cheesesteaks come with Cheez Whiz, or occasionally American or provolone. But Swiss cheese? “In Philadelphia, that’s an alternative lifestyle,” LaBan explained.
John Kerry and his infamous cheesesteak order. (AP Photo/Jacqueline Larma, File)
Michael Smerconish, radio talk-show host: Kerry produced a tremendous amount of call-in response. People were asking, “How can you govern if you don’t know how to order a cheesesteak?” I thought at the time that it was such a snapshot of who Kerry was, the effete Kerry.
Maury Z. Levy: People who aren’t from here are appalled by the idea of Cheez Whiz: “What? People don’t really eat that!” Some think it’s worse than Spam. We had the original junk food.
Basil Maglaris, spokesman, Kraft Foods: The Philadelphia/South Jersey market accounts for approximately one-quarter of our total Cheez Whiz food-­service sales in the U.S. And the same market accounts for 50 percent of our American White Cheese Slices, as it’s another popular ingredient in the Philly cheesesteak.
Holly Moore: Any time it says “Philly” in front of the name, don’t get it. They’re pretenders if they have to use the word Philly. I stopped trying cheesesteaks throughout the country when at a California farmers’ market they offered me a choice of toppings: bean sprouts or avocado.
Maury Z. Levy: The first time I was in L.A., the menu at this restaurant said “cheesesteak,” so I said, “Oh great, I’ll have that.” It was literally a sirloin steak with a glob of cheese on top and a big steak roll. It’s still funny to see them in other cities. But if you were born here or grew up here, you know the secret formula.
Dave London, owner, The Philly Way, Milwaukee: I used to work in radio in the Philly area — ’YSP, ’MMR, WIFI 92. And then I got a job that sent me out to Milwaukee in 1990 to run a station. I got bored, and I had a culinary background. I had even worked at Pat’s in the ’70s. For a time, I was working as a tour manager for Dustin ­Diamond — Screech from Saved By the Bell — and we were in town at Temple. I went down for a steak, and it was at that moment that I decided to go back to Milwaukee to show them what a ­cheesesteak was really like. When I opened six years ago, there was just one other ­cheesesteak place out here. The guy was from Jersey. And so I went in and tried it — he had a bunch of other foods, an enormous menu — and I asked for a Whiz wit’, and he said, “We don’t have that.” And I thought, That’s it. This guy doesn’t know what he’s talking about. From day one, I exploded, and then a few years ago, your magazine did that article about cheesesteaks around the country and named mine the best. And that really just set us off in a whole new way. The sandwich of Milwaukee is the brat. When the Phillies were in town a couple of years ago, there was a contest at the park pitting my cheesesteak against the guy who is said to do the best brats in town. I won.
Customers and staff inside the South Street location of Jim’s Steaks in 1977. (Photo courtesy Jim’s Steaks)
Maury Z. Levy: Every other city in the world, when someone asks you what school you went to, they mean college. In Philly when someone asks you that, they mean high school. Sometimes junior high school. It’s a working-class food. It’s the stuff you ate growing up. It was good. No matter how successful or fancy you got, you never forgot your roots. We have loyalty. And you can’t shame us into not eating this stuff. We don’t care who you are.
Chuck Peruto Jr., criminal defense attorney: I was representing — I guess you could call him a Mob boss — Harry Riccobene when he was feuding with Nicky Scarfo back in the 1980s. It was very well publicized. They were killing each others’ families. At the height of these Mob wars, I went to visit Harry at the detention center. It was an incredibly high-security facility. And as we’re talking, a guard walks over with a bag. Inside, a Geno’s cheesesteak. Harry shared it with me.
Holly Moore: Every city I go to, I can find a great hamburger stand or a great hot-dog stand very easily. But in Philly, the cheesesteak is so dominant that they’ve squeezed out the ­cheeseburger/hot-dog place. I could open one up at 9th and Passyunk and I would go out of business. People will just eat their cheesesteaks.
Maury Z. Levy: You see the allegiance to the cheesesteak when you go to a ball game. If you don’t get to Ashburn Alley early enough, you could be standing there for the first three innings just waiting for your steak. There are a lot of ballparks with good food, but that kind of religious loyalty doesn’t happen anywhere but in Philadelphia. When the park first opened, we’d go with friends and family and argue which steak place to go to: “Wait a minute, I like this one.” You like that one. It gets very scientific: The steak is good, but the roll sucks. It has to be a great roll, not smushed with grease. The cheese becomes a part of it, too — how it melts. People will just argue forever about their ­cheesesteaks.
Craig LaBan: It’s very hard to replicate on a mass-­production level. It takes skill, know-how, primal knowledge in your DNA of what it’s supposed to taste like. There’s something that will be forever local about it, and I think that gets to the heart of its greatness, because it’s a sandwich that speaks to this place, and regional foods are so rare now in America. So that’s why you have a local pride. That doesn’t explain why people eat thousands of bad ­cheesesteaks every day, but it does explain why people approach it as a local sport. On a more national scale, you sort of still have the great cheesesteak artisans. They take pride in their ingredients, how they’re cooked. There is a clear hierarchy. When you hear that clink of frozen meat hitting the griddle and there’s some high-school kid behind it, you just know there’s going to be a difference. Because it’s an art.
Holly Moore: I think that if Tony Luke’s or John’s had gotten to Pat’s location first and was doing the pork sandwich, then the city’s sandwich would probably have been the pork. I look forward to a pork sandwich more than a cheesesteak. Tommy DiNic’s at Reading Terminal, I’d rather have that any time. But if I think of the soul of Philadelphia, I think cheesesteaks.
[Ed. Note: In addition to the fact that some of the people who appeared in our 2008 oral history of the cheesesteak have passed away, some others have moved on to new jobs. Other than the artwork that appears above, we’ve left the original content untouched.]
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Source: https://www.phillymag.com/foobooz/2018/09/22/cheesesteak-history/
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bvnksinvtrv · 5 years
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You know the drill, back to my SAUCE capsule people! Hope you are enjoying the content although I suspect you are not. In any event, this will end no time soon so buckle in or get lost. Oh and Before we get started. DISCLAIMER: All of the following content is found on various websites and copy/pasted from said websites. Nothing in the following media presented is original UNTIL you hear 😍SOUND😍, in which case ALL is authentic and original. Nearly everything everywhere in the digital realm is non-authentic so enjoy my "SAUCE" capsule which is also non-authentic but may be quite refreshing against alternate forms of inauthenticity! 💊 Marinara sauce originated in southern Italy, with both Naples and Sicily being cited as its possible birthplace. It could not have been invented before the 16th century when tomatoes, a New World food, arrived in Europe, and the first mention of tomatoes in Italy dates to the mid-1600s. I have come across many assertions that pasta with tomato sauce was unknown until the late 19th century. This is wrong for two reasons. First, noodles, which we were all taught were brought to Italy from China by Marco Polo in the late 13th century, actually arrived in Italy a century earlier, with Arab traders who were making spaghetti-like noodles from African wheat. As for tomato sauce, it’s reference in an Italian cookbook as early as 1692, and a recipe for pasta with tomato sauce can be found in the 1790 cookbook, L’Apicio Moderno, by Roman chef Francesco Leonardi. Another fact that suggests Marinara sauce pre-dates the 19th century is that it is named for the sailors (marinai – italian for sailors) who manned the ships that were the backbone of the sea trade that flourished long before the 19th century. There are two explanations as to how the sauce came to be named for the sailors. One is that its ingredients – oil, tomato sauce, garlic and dried herbs – traveled well and didn’t spoil easily, as meat or fish did. The ingredients could be assembled quickly and easily, in about the same time it took pasta to cook, and the two together made a tasty, filling and inexpensive meal for men at sea. https://www.instagram.com/p/Bxa2cKxAlO1/?igshid=m1x6mr89aab
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