« What do patriarchy and a steak have to do with each other ? Where are the female chefs hiding ? Is agriculture a men’s business ? ». These witty and assertive words are those of Nora Bouazzouni, french journalist and author of « Faiminisme, quand le sexisme passe à table » which could be translated to « Faiminism, sexism by the menu ». Nora writes like she speaks, sitting on her couch in the 11th arrondissement in the heart of Paris, a warm cup in hand.
From domestic chores to female farmers, from the diet industry to sexism in professional kitchens, she directs in an uncompromising way, from « Patriarche parmentier » to « Madame est asservie » (so many puns in french, sorry), why and how food and feminism are a tightly woven knit. Read More
I stay inside, the tea is warm, the heater working full speed, my hair is greasy, my dress shapeless. This has become an every day thing in these old winter days.
The town is beautiful and I long for all the things I could do, I think of the movies, of cafés, walks, runs, people on the streets. But I stay in, alone. And although a tiny voice in the back of my head tells me it is wrong, sad even, my body tells me exactly the opposite : I feel strangely comfortable, at ease, in this stone-walled cocoon I’ve created for myself. Read More
“Coffee glides into one’s stomach and sets all of one’s mental processes in motion… Memories charge in, bright flags on high; the cavalry of metaphor deploys with a magnificent gallop; the artillery of logic rushes up with clattering wagons and cartridges; on imagination’s orders, sharpshooters sight and fire; forms and shapes and characters rear up; the paper is spread with ink – for the nightly labor begins and ends with torrents of this black water, as a battle opens and concludes with black powder.” Read More
As you might know if you read this article, there is a little tradition in this house called Italian tuesday. It quickly became our favorite day of the week, with good, belly filling food, rich red wine and funky Italian music from the sixties that gets us dancing around the kitchen in joy.
This is a fancier recipe than what we might have most weeks (read : spaghetti on repeat). Ricotta gnocchi is both much faster to make than its potato based counterpart, much harder to mess up, and gets a nice tang from the ricotta making it fresher and lighter. Or so it seems anyways. Think soft little pillows of happiness. Read More