Would you rather receive The Austerity Kitchen by email? Then sign up for my Substack.
And, if you’d like to help the Kitchen keep cookin’, please consider picking up a copy of my book, which you may find on one of the sites listed here.
My new book, Why Fast?: The Pros and Cons of Restrictive Eating, hits shelves on July 1 in the UK and elsewhere in the Commonwealth, and August 29 in North America. It’s available for pre-sale, so reserve yourself a copy. There are also plenty of copies of my earlier book, Fermented Foods, to be had.
In the meantime, you can preview a good portion of the opening chapter of Why Fast? on Google Books right now. Give it a look! It’ll tide you over until I can manage to get another piece together for this platform.
Would you rather receive The Austerity Kitchen by email? Then sign up for my Substack.
And, if you’d like to help the Kitchen keep cookin’, please consider picking up copies of my books, Why Fast? and Fermented Foods.
Every Thursday for the past eight months or so I’ve been going to a local art center for drawing lessons. The center is in a California-style cedar house that could only be more bohemian had it a hot tub. The two rooms inside would remind most people born before 1985 of their elementary school art classes. The walls are paneled in wood and hung with pop-surrealist prints and old awareness-campaign posters warning of the dangers of everything from tobacco to abandoned fridges. Philodendra and spider plants hang from wooden beams that span the ceiling, and there are mugs filled with pencils and paintbrushes and boxes labelled “Slides” and “Carbon Copies” and old photographs stacked on shelves along the walls. The whole place smells like chalk and oil paint and the Maxwell House instant coffee our instructor sips throughout the evening sessions.
Continue readingThe history of cutlery is not as boring as you might think
About a month ago, I agreed to write book on the history of dining. (The subject is perhaps an odd one to follow my book on fasting that comes out later this year. But, hey, I’m a woman of contradictions.) And I am genuinely happy that I did. It’s a great privilege to publish a book. God knows I spent about five years suffering setbacks in that effort before my first book, Fermented Foods, became a reality. Yet another part of me feels somewhat queasy about it and asks, “Why have I done this to myself yet again?”
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The Austerity Kitchen 