17-year-old Silvie lives in a three-person cult run by her father, who forces her and her mother to live in his imaginary version of Iron Age Northumbria, which is suspiciously similar to his racist, sexist worldview. They're joined for the summer by a professor and three students who are doing an anthropology course. While foraging and washing in a creek is Silvie's ordinary life, it's a game to the students, who let her see her father through others' eyes and make her realize that she could have a different life.

But while Silvie is starting to see the problems with Iron Age re-enactment, the professor and some of the students are getting scarily into it. Especially the parts about human sacrifice...

Ghost Wall is a dense book with a lot going on thematically and a very small scale in terms of action. It's told in Silvie's stream-of-consciousness, which does not use quote marks for dialogue. I listened to it in audio as that's hard for me to read, and I really wanted to read this book as it involves aspects of cults, folk horror, nature, and historical re-enactments - all things which I'm very interested in.

As it turns out, it's actually primarily about something else I'm interested in, which is breaking free of an abusive environment. Unfortunately, like many books of that sort it ends as soon as Silvie gets out, when I would have really liked to see what happened to her afterward. (Maybe next Yuletide.)

Some of the most interesting and perceptive moments involve the difficulty of understanding, let alone recreating the ancient past, even when done by more disinterested parties than Silvie's awful father. A local woman points out that Iron Age people lived in a completely different environment which had far more biodiversity, and so it may have had much more plentiful foraging and hunting opportunities. No one knows why the bog people were sacrificed, or what the victims believed about it - was it a blood sacrifice or domestic violence or something modern people have never even guessed at?

It's an interesting, worthwhile book with a very distinctive and well-done voice, but probably not something I'd re-read. (Not because of the subject matter. Stream of consciousness, especially without dialogue tags, is not my favorite style.)

As a result of reading this, I picked up Paleofantasy by Marlene Zuk, an apparently exhaustively researched look at what we actually know about early humans. It's very interesting so far; if anyone would like, I can post on it as I go along as it's not a read-in-one-sitting type of book.

Just look at that gorgeous cover design. So clever and beautiful.

I would like your best recs for in-depth articles, studies, or books on the most cutting-edge current knowledge about nutrition, body weight, and health.

I am NOT interested in basic articles about very well-known ideas like fat will kill you, carbs will kill you, meat will kill you, anything your grandma wouldn't recognize as food such as everything but cabbage and turnips will kill you, etc.

I am also NOT interested in articles with a primarily political bent (i.e., "pushing diets on women is based on sexism/capitalism not science;") I agree with that, but I'm looking for stuff where the meat is science and the politics is the side dish rather than the reverse.

I'm looking for more in-depth, up-to-date information on topics including but not limited to...

- Do we actually know anything about nutrition, given the every-five-year swings between "eggs are cardioprotective/eggs are a heart attack on a plate," "fat is the Devil/carbs are the Devil," etc? If so, what is it and how do we know it?

- What is the actual science on grains (and no, I don't mean Wheat Belly)?

- What is the best and most cutting-edge knowledge on gaining strength?

- What is the actual science on the causes of Type 2 diabetes, why its prevalence has risen so much, and its association with obesity?

- What is the actual knowledge of the diet and health of "cavemen?"

- What is the actual science on being fat, thin, and in-between in terms of health? For instance, is it better to be fat and active than "normal weight" and sedentary? (I know the answer but I'm looking for something that goes into this in-depth.)

- What is the deal with "calorie reduction makes you healthier and live longer" vs. "dieting is bad for you?"

I'm already familiar with Michael Pollan, Barbara Ehrenreich, Mark's Daily Apple, Diet Cults, Body of Truth, and The Starvation Experiment. And lots more but those are the things I get recced a lot already.
I have no idea how I obtained this book. This is not that uncommon for me, as I often grab books from used bookshops, garage sales, library sales and giveaway shelves, etc, and then don’t get around to reading them for years. And years.

I do remember why I obtained it, which is that I thought it was exactly what it said it was: a compendium of historical American recipes and cooking practices.

HA HA HA HA OH BOY WAS I WRONG. And wrong in the most serendipitous way. This book is so much more awesome than that, in the sense of the xkcd comic (“It’s like a sword, but awesomer.”) Had I known the wonders that awaited within its peculiarly metallic cover, I would have opened it way sooner.

While waiting for my bread to rise, I idly pulled it from the shelf, opened it at random, and read this:

Johannes Kepler was a well-known German astrologer. He was born in 1571 and died in 1630. His work on astronomy has long since been forgotten but his creating liverwurst will never be forgotten.

Um, WHAT?

Instantly riveted, I began flipping through. I found…

Spinach Mother of Christ

The Virgin Mary, Mother of Christ was very fond of spinach. This is as well known a fact in Nazareth today as it was 19 centuries ago. Her favorite music was that of the crude bagpipes of that time, and this also is a well-known fact.

Her recipe for preparing spinach spread with Christianity throughout Europe. On the eve of Christ’s birth in the cave that was called a stable, Her only meal was spinach.


And…

The person who named the muskrat should forever be ashamed of himself. If he had given it a nice name such as water opossum, water rabbit, or something of this nature, their carcasses would be worth more than their pelts are today. The name muskrat is simply not appealing to most people from an eating standard.

And…

Pate De Foie Gras was first made for Joan of Arc by one of her army cooks, Jean Baptiste Patrie who was from the goose rearing region of France. Herter then launches into a history of Joan of Arc which begins, Never underestimate the strength and courage of a woman who is really mad at you.

At this point, still trying to figure out whether this was a very elaborate parody or a batshit work of outsider art, I turned to the beginning. Best book opening ever, y/n?

In the lumber camp days and pioneer days the cooks learned from each other and the old world cooks. Each taught the other his country's cooking secrets. Out of the mixing came fine food, prepared as nowhere else in the world. I am putting down some of these recipes that you will not find in cookbooks plus many other historical recipes. Each recipe here is a real cooking secret. I am also publishing for the first time authentic historical recipes of great importance.

For your convenience I will start with meats, fish, eggs, soups and sauces, sandwiches, vegetables, the art of French frying, desserts, how to dress game, how to properly sharpen a knife, how to make wines and beer, how to make French soap and also what to do in case of hydrogen or cobalt bomb attacks, keeping as much in alphabetical order as possible.


Still perplexed and also cracking up, I looked up the author. Batshit work of outsider art it is!

I also enjoyed its Goodreads reviews, such as Holy god was this an AMAZING find at the used bookstore. While a little tough due to a disregard for commas, it's an amazing book to read out loud. With the Myan prediction of the world ending in 2012, I found the sections on what to do if a nuclear winter should occur particularly helpful.

I'd be a miss not to also give the virgin mother a shout out for her spinach recipe.

Also, it's golden. Literally.


And

One of my favorite things about Herter's books is that so many of them feature pictures of toddlers holding shotguns posing by dead animals.

I’ve flipped through this rather than reading cover to cover, but did spot praise for various Confederate figures, who in addition to being very fine men also invented chicken. There’s also a rant about the evil of women’s magazine editors who destroy the natural urge of women to bake by providing them with fake recipes that don’t work. So, general offensive opinions warning as I’m sure there’s plenty more like that, though I have to say that the plot to destroy womanhood via fake recipes for souffles that don’t rise provided me with more hilarity than offense.

In conclusion, the word "madrilene" used in cooking is strictly a phony.

Bull Cook and Authentic Historical Recipes and Practices

Layla and I went to Northridge for breakfast at an ube-centric restaurant, Ninang's Cafe (GREAT - more on that later.) While we were in the neighborhood, we noticed a bunch of orange trees growing on the sidewalk, laden with bright fruit.

I invoked the principle of usufruct (use the fruit, i.e., you can pick fruit on public property or limbs overhanging into it or your property, so long as you don't damage the tree) and we pulled over. However, the fruit within easy reach had been thoroughly foraged already.

But we were undaunted! And also, I had not one, but TWO pairs of crutches. And there was a handy fire hydrant for me to lean on...

Truly, fruit foraging is a deeply womanly art going back to the time of the cavewomen, in which brave women warriors set out to pluck the mammoth-fruit. I felt deeply connected to the ancient roots of this hallowed feminine tradition when I clambered from my car just as women once leaped from the backs of their trusty riding-zebras, swinging boldly on my crutches as did the wounded women fruit-hunters of yore.

Behold! The valiant fruit foragers!







The mighty hunters pose for a triumphant shot with their quarry:





We got three. Alas, most were either too high or too small to be grabbed by crutches.

They were delicious.
This book was living in the cabin I was staying at last month, and was definitely a good one to read while snowed in as it was all about how to make everything you could possibly want to eat if you were stuck with lots of time on your hands and a well-stocked larder.

This is really two books very awkwardly intermingled; as is usually the case in such works, one is good and one isn't.

The good one is Pollan trying out various methods of food creation with lessons from experts, mostly focusing on ones that have largely fallen out of the common cooking repertoire for modern Americans, such as cheese making, beer brewing, and pickling via fermentation (as opposed to vinegar). He also studies barbecue, bread making, and braising. Those parts were lots of fun and made me want to try some of them out. I'd love to ferment at home in theory, as I like pickles, but the prospect of botulism if I screw up and also having to skim off "hairy mold" EW EW EW makes that unlikely. But I'll definitely give bread making a try.

The bad one is his apparent decision that the book needed more of a high concept than that, leading to his bizarre division of techniques into four elements and then pontificating on how this is very deep. Braising is "water cooking," really? How exactly do you braise without using heat (fire?) And why is barbecue "fire" when it also crucially utilizes smoke (air?) He does say that all of them use all the elements, but that just points out how totally arbitrary and pointless his division is.

Even worse, he connects the elements and techniques to gender. Braising is feminine because the chef who teaches him braising is a woman (Samin Nosrat of Heat Salt Acid) and water is feminine. Apparently fire and air are masculine, so barbecue and bread-baking are inherently and traditionally masculine stretching back for all eternity, and that is why barbecuers and bread bakers are men. Also, that is why Pollan, who is a manly male man, feels most deeply connected to those pursuits and is so much prouder of his bread loaf and feels a deep inherent manly desire to prove his masculinity by photographing his bread loaf for Instagram as proof of his manhood, just like the cavemen did.

I cannot even wrap my head around how profoundly stupid this is. You cannot look at the recent American stereotype of grilling/barbecuing as masculine cooking as proof that "fire cooking" has always been a man's job! Even more stupid (if possible) is his association of bread with masculinity. Baking is traditionally female! Baking cakes is still considered feminine, and the only difference between cakes and bread is yeast, which ought to be considered feminine if you're going to be consistent with your idiotic reductiveness as yeast is alive and women bring forth life. (Not really, as sperm is also alive, but at if you're going to be stereotypical you should at least be consistent.) Basically the techniques Pollan liked best, probably because men taught them to him, are masculine.

To quote an old aunt I knew as a child after she got buttonholed for ages by an annoying bore, "What a stupid story. Dumb, dumb, dumb."

Cooked: A Natural History of Transformation

I was recently very inspired by a post Layla made on creating new habits. Rather than making New Year's Resolutions, each month she picks a new thing she wants to do and gives it a try for a month. If it sticks, you continue with it but add a new habit the next month; if it doesn't, you gave it enough of a try that you know whether or not it's something likely to work for you.

This struck me as both fun and more likely to make new habits stick, so I gave it a try. My January choice was "tidy up a little every day." As you have seen, this was incredibly fun and very likely to stick, and I am still at it.

February's habit was "wear something I like that is either a piece of jewelry, or an item of clothing I don't normally wear." I stuck to this one less, largely because of the weather: it was not only quite cold, but I actually got snowed in for a while! (Most of my wardrobe is for warm-to-hot weather, and jewelry gets unpleasantly cold against my skin in cold weather.) But when I did do it, it was a lot of fun, so that's something I'll keep trying.

My upcoming March habit is something I'm very excited about. It's not something I plan to continue in its original form permanently, but rather a month-long challenge that I'd ideally like to continue in a modified form. It's to eat only food that's either already in my pantry, or food I buy at the farmer's market.

I will make exceptions for milk, which is highly perishable and not sold at the market, and food people offer me, like if someone invites me over for dinner or to a restaurant. I'm also going to buy some essentials in advance and replace them if necessary, but only ingredients for cooking, not snacks. (i.e., whole wheat flour.)

I got this idea from a book which I found in a backpack stashed in a closet while tidying up, Plenty: One Man, One Woman, and a Raucous Year of Eating Locally, by Alisa Smith and J. B. MacKinnon. They're journalists living in Vancouver who were disturbed by an article they read about the length most food they eat travels, which causes a lot of pollution. So they decided to spend a year only only what they already had in their pantry and food which came from no more than 100 miles away from where they lived. MacKinnon was a very skilled amateur chef and they owned a cabin in the woods, so they had a lot of resources many people don't. But it was a fun read, and it got me thinking.

I've already been trying to buy most of the animal products I cook at home from the farmer's market, as I can afford it, for ethical and taste reasons and to support locally owned small businesses - I'd rather eat less of them but have them be of higher quality. I've also already been trying to buy more produce there, ditto though in that case I'm trying to eat more rather than less. I'd also like to eat down the stuff I already have rather than letting it sit forever, degrading in quality. So this will be more of a ramping up rather than a sudden change.

My long-term intent is not to keep this going forever - I love restaurants and am certainly not taking them out of my life for good - but to eat more locally, cook more, and get better at cooking. So I am basing it on "farmer's market" rather than "transported no more than 100 miles" in the interest of not going insane or driving the vendors insane. Also, it's "any farmer's market," not just the two I normally go to, because I think it will be fun to check out some new ones.

I'd also like to try baking my own bread, which I have never done. I will start with commercial yeast, but also attempt making my own sourdough starter. The bread was inspired by a Michael Pollan book I read while snowed in, which I will review separately later as it was both inspiring and accidentally hilarious. (Sneak preview: cooking techniques which Pollan particularly enjoyed learning are ineluctably masculine, and ones which he liked but not to that degree are feminine. Bread baking is a very very manly pursuit, no doubt perfected by manly manly cavemen.)

I shall pretend that I am snowed in, with my only snowplowed path leading to the farmer's market.

I am going to try to chronicle this daily, ideally with photos.

Have any of you ever done anything similar? Any advice or simple bread recipes? I don't at all mind spending lots of time kneading - I used to do pottery and very much enjoyed that part, plus I had great grip strength - but the fewer separate steps, the better.
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