Anita’s famous tomato chutney

By popular demand, here is the recipe for my famous tomato chutney.  It is somewhat modified from Madhur Jaffrey, An Invitation to Indian Cooking: Sweet and spicy tomato chutney 1 head of garlic, peeled and roughly chopped (yes, a whole head) a piece of fresh ginger, 2 in long, 1 in thick, 1 in wide, …

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The Cats of Praia Vermelha

For the past week, I've been at the International Congress for the History of Science and Technology, held at the Praia Vermelha ("red beach") campus of the Federal University of Rio de Janeiro, Brazil.  There are a lot of cats on the campus.  I don't know their background; they seem to be strays, but are well …

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Discovering Brazil

Rio de Janeiro, Brazil, July 2017 I am sitting in the sun on the roof of my hotel in Rio, looking at the heavily forested hills to the east, the high rise hotels lining the Copacabana to the south, the elaborate rooftop garden across the Avenida de Princesa Isabel, and beyond, the rickety tin shacks …

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Vesalius in Wonderland

Last month, artist Lisa Temple-Cox had a residency at Oregon State for two weeks as part of the Horning Series on "The Material Body" that I organized this academic year. Among the numerous talks and demonstrations she gave was this collaborative talk with art historian Glenn Harcourt on a joint project they are calling "Vesalius …

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Sup on a Syllabub

I cannot resist this post from the National Library of Medicine’s excellent blog, Circulating Now.

Circulating Now from NLM

By Anne Rothfeld

Caricature of food consumption; two men and a woman eating ice cream.Les Mangeurs de Glaces, 1825
NLM #A021418

Want an intriguing dessert from the past to satisfy your present day holiday palate? Serve the syllabub: a cream-based treat, mixed with sweet wine and lemon juice, then whipped with cream until frothy, and garnished with a seasonal herb. The acids, which rise from the lemons to firm the cream, then separate from the wine, which sinks into a two-part delectable sweet course. Syllabub, wine mixed with well-whisked cream, originates from the name Sille, a wine-growing region in France known for its sweet wine, and bub, an English slang word for a bubbling drink.

Eighteenth-century English cooks whisked syllabubs into a froth then placed the mixture into a pot to separate. Next, the mixture was spooned through a fine sieve to drain, oftentimes overnight. Before serving to guests, the creamy foam was topped with a splash of…

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