If the word cheesy reminds you of your tacky aunt’s fondu parties in the 1970s, then you probably remember pressure cookers. These hallmarks of the gaudy 1970s went out-of-style for quite a while. But, thanks to a renewed interest in Gastronomy around the world, they are back in vogue with a vengeance. And there is good reason for that: pressure cookers offer several advantages over traditional cooking methods. But are there also disadvantages? I bought a shiny new pressure cooker this week, and it got me thinking.
I am pleased to announce that, along with my work here at Food Ergo Love, and at FoodSided and FanSided, I am now the editor at Everything On Tap. It’s a new website, affiliated with FanSided, that focuses on beer, wine, and spirits, especially of the fine variety. If you love great food and great drinks, then I hope you will join us there as we work to get the fledgling site off the ground. We have some great writers, and great ideas, so stop by and let me know what you think. And as always, thanks for reading!
Trying to argue good food versus bad food is a bit like trying to argue about art: everyone thinks himself an expert, everyone has a different opinion, and everyone thinks everyone else is wrong. It can be an exercise in frustrating futility, especially for those of us who really place a high value on good food. I find it especially aggravating when people argue that there is no good food, or there is no good art, that it is all completely subjective. I vehemently disagree with that. After all, if everything is subjective, then how can anything be good or bad? Yet, most of us would agree that eating, say, rotten garbage is bad, and eating our favorite meal is good. So there simply must be a way to measure the goodness of food.
Dear Fellow Foodies,
I am not sure of the propriety of using my blog for this purpose, but in thinking of people I know who love food like I do, and who are interested in the food industry, I thought, “What better place to get this message out?” My fellow foodies, I am searching for employment that involves writing.
While food writing is my favorite, I also have years of experience writing in other fields. I am very eager to find a position that involves any sort of writing. I have a Master’s Degree in Languages from the University of Louisiana, and I am proficient in six languages. I am a graduate of the Peter Kump’s Culinary School, now called the Institute of Culinary Education, in New York. I have worked in many professional kitchens. I currently live in Kunming, China, where I am studying Chinese and teaching English. I am a certified language teacher, and have over ten years’ experience in the classroom.
If you enjoy my blog, and know of any writing job, perhaps you might be so kind as to contact me at firstname.lastname@example.org, and introduce me. And if you do not personally know of such a job, would you please be so kind as to Tweet this, or share it on Facebook? Thanks for continuing to read Food Ergo Love, and thanks for any help you might be able to give me!
*One of my favorite food poems is Inviting a Friend to Supper by Ben Jonson (1572-1637). To me, it speaks to the warmth and friendliness of food, even when the host is not rich. Rather, it is the richness of his heart and the warmth of his hospitality that make the meal a memorable event.