asoohoo

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So far asoohoo has created 14 blog entries.

“Sharing the Stage” by Anna Soo-Hoo

By |October 31st, 2017|

Books that put French cooking on a pedestal abound from the seventeenth century to the present day, but what of books in which French cooking shares the stage with recipes from other countries?  Except for […]

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“Coffee?” by Anna Soo-Hoo

By |September 30th, 2017|

Climate change has recently been disturbing coffee production in countries such as Cameroon, Haiti, and Côte d’Ivoire.  The consumer’s concerns about reduced flavor quality and increased pricing for a cup of coffee (due to a […]

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“Rayt . . . or Wright: Why Moroccan Teapots Look British” by Iziar de Miguel

By |June 18th, 2017|

By the end of the nineteenth century, metalwork made in Europe began competing with the local production of Morocco.  European merchants started to sell objects inspired by the local craftsmanship from the North of Africa. […]

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“Food vs Words” by Anna Soo-Hoo

By |May 31st, 2017|

Whether words are more important than food or vice versa — interesting stances about this have been taken.  The following are a few examples.  Bon appétit!

 

I.   Food

1.   Je vis de bonne soupe, et non […]

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“Tea with a Spot of Gallic Flair” by Anna Soo-Hoo

By |April 15th, 2017|

Tea being made into a French drink almost as if by the sheer attitude of the fashionable crowd— that is a notion suggested in a number of magazines and newspapers during the early 1900s in […]

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“Do Not . . .” by Anna Soo-Hoo

By |March 26th, 2017|

Around 1512/1514 in France an illustrated manuscript seemingly made for the heir apparent to the crown shows a number of sayings that use food as a way to talk about morals.  At the time, François […]

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“At the White House: Honoré Julien, Edith Hern Fossett, and Frances Gillette Hern” by Anna Soo-Hoo

By |February 25th, 2017|

April 3, 1807 was a regular workday for the chef Honoré Julien (1760–1830) and his assistants Edith Hern Fossett (1787-1854) and Frances Gillette Hern (1788-after 1827), both of whom were slaves.  When they were preparing […]

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“A Very Sweet Present: Moroccan Sugar Loaves” by Iziar de Miguel

By |January 27th, 2017|

In Morocco sugar loaves are offered on the occasion of a marriage proposal (two sugar loaves), weddings, births, or visits to persons celebrating their return from the pilgrimage to Mekka.  It is said that sugar […]

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“Marmelade: La Fontaine, Zola, Verlaine, Sartre, Sand, Sade, Céline” by Anna Soo-Hoo

By |December 30th, 2016|

Jam on bread can be comforting, routine, pleasant, appetizing, or too sweet.  We step into different territory, however, when we look at the French word marmelade as it has been used in figurative ways by […]

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“Compotier” by Anna Soo-Hoo

By |November 28th, 2016|

The compotier (a generally long-stemmed dish or bowl for serving dessert or uncooked fruit) has been reworked in exceptional ways by Pierre Reverdy (1889-1960), Juan Gris (1887-1927), Marcel Mültzer (1866-1937), and Louis Comfort Tiffany (1848-1933).

 

Like […]

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“Pears and . . . Ladies High Fashion? Mais oui!” by Anna Soo-Hoo

By |October 12th, 2016|

Pear trees were a distinguishing feature of aristocratic gardens in France during the fifteenth century, but it was under the reign of Henri IV that this luxury fruit became even more prominent.  When the Edict […]

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