Collectages

Recordings of Foods & A®titudes

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Entries Tagged as 'Food History'

Burning Lamb & Bands : TreeFort 2016

March 27th, 2016 · 2 Comments

Dear Boise, Are you for real? Or will I find out one day I was dreaming? Many things have charmed me about you & just to name a few: the kindness of your people, the basques, who have a special place in my heart, your dry & mild winter, your mountains, your deserts, the variety & […]

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Tags: Boise · Food History · Food Sources · Travel

Boisen Euskal Bizitza or Basque Life Style in Boise

March 25th, 2016 · No Comments

March 19th, 2016: St. Joseph’s day. I am not christian, but still a special day for me since it is was my beloved grand-father’s name after whom I named my older son.  On that day Pierre & I were very honored to be invited by Argia Beristain & Chef Jesus Alcelay to the monthly Basque dinner at […]

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Tags: Boise · Food History · Food Sources · Other Foods · Travel

The Boise Report

February 15th, 2016 · 1 Comment

Very much enjoying our stay in Boise, Idaho. On Saturday I was invited to give a short performance at The Cabin, a Center for writers, readers — & performance, since the event was called: GHOSTS & PROJECTORS presents: The Poetry Speakeasy. Otherwise, incredibly busy teaching / cooking / performing 3 classes to remarquable, attentive & generous students. My courses are 2 sections of a food […]

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Tags: Family · FILM · Food History · Food Sources · Live Shows · Songs

Méchoui or Whole Lamb on a Spit

July 30th, 2011 · 2 Comments

Cooking on a spit was the theme of Pierre’s 65th birthday. After the cake on the spit (see previous blog here),  voilà the lamb on the spit a.k.a méchoui! According to the Robert historique de la langue Française the origin of the word méchoui is: “Borrowed (1912) from the Arabic maghrebien mešwi “roasted, grilled; lamb roasted […]

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Tags: Family · Food History · Food Sources · French Food · Gasconha/Occitania · Luchon/Bourg d'Oueil · Travel

Coque or Gâteau à la Broche

July 24th, 2011 · 6 Comments

This was a dream come true. Since I was a little girl I have admired & loved this cake.  It is made for very special occasions like weddings, christenings, special birthdays or anniversaries. I found an entry for “coque” in an old Gascon dictionary that says “qu’èm invitats a la còca” meaning “we are invited to […]

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Tags: Food History · Food Sources · French Food · Gasconha/Occitania · Luchon/Bourg d'Oueil

In Pétéram We Trust!

December 13th, 2010 · 6 Comments

In the county of Luchon (where I was born and raised) we are really serious about Pétéram. Pétéram is an ancient local dish made from a combination of tripe (intestine & pluck), lamb  & veal feet, ham, carrots & onions. During my last visit  home I had to have my fix of Pétéram; so one […]

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Tags: Family · Food History · Food Sources · French Food · Gasconha/Occitania · Luchon/Bourg d'Oueil · Travel · Visit

New-Orleans—Temps/Oralité #1

September 3rd, 2010 · 3 Comments

Gold Mine Saloon getting a face lift before the All-Hands-On-Deck fund raiser I got back Tuesday night from New Orleans. My mind still loops images, smells, tastes, & feelings. New Orleans is a place where present and past souls can mingle & converse  if one is attentive & tuned in:  a timeless, boundless & profound […]

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Tags: Food History · Food Sources · Mediterranean Food · New Orleans/Gulf · Travel

Cuke Salad

August 20th, 2010 · 3 Comments

Do you like cucumbers? I do now, but it is a taste I acquired over the years. Cukes were popular in my family only in cornichons form (tiny cukes pickled in vinegar). I don’t remember if it is my father or my grandfather who used to say “les concombres, ils me reprochent,” meaning not he […]

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Tags: Food History · Food Sources · Fridge · Lunch · My Fast Food

Oxtail Summer Stew: must eat it with your fingers!

August 12th, 2010 · 1 Comment

Image from: Dictionnaire Universel de Cuisine et d’Hygiène Alimentaire —Joseph Favre  1894— In the the late 19th century French nomenclature for beef cut classification (see picture above), beef tail ranked as PREMIÈRE CATÉGORIE (first category) — for the top of the tail— &  CINQUIÈME CATÉGORIE (fifth category) for the rest of it, which makes sense […]

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Tags: Brooklyn · Chinese Food · Dinner · Food History · Food Sources · French Food · Korean Food

Grand Central Station Oyster Bar

March 22nd, 2010 · 2 Comments

I always look forward to go eat at the Oyster Bar in Grand Central Station (New York City). The  food, the decor, the dishes & even the waiters make you feel it could be 100 years earlier. You can always rely on the freshness and the great variety of the oysters, but what fascinates me […]

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Tags: Dinner · Food History · Food Sources · Manhattan · Shellfish · Visit


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