Showing posts with label The William and Bettye Nowlin Series. Show all posts
Showing posts with label The William and Bettye Nowlin Series. Show all posts

Monday, April 16, 2012

Publisher's Weekly :: The Modern Maya

The Modern Maya
by Macduff Everton
Nonfiction review

"One, ask people what they are thinking rather than assume that you already know. And two, listen. You never know what someone might say and where it could lead," says the author in Carter Wilson's introduction to this collection of Everton's photos and stories from his 40 years of visiting with the Maya. That Everton has followed his own advice is clear, as the book offers incredible access to the life of the Maya today. Everton asserts in his first chapter, a highly readable short history of the Mayan Civilization, that "The Maya never ‘disappeared' and were never a ‘lost civilization.' In fact, they showed a remarkable capacity to… reinvent themselves." His respect for the 4,000 year history of the Maya suffuses the entire project, but the book's real treasures are the authentic voices of the people Everton meets and befriends--such as Don Celso, who played a Mayan in Mel Gibson's Apocalypto. The numerous photos, ranging in size from the miniscule to full-spreads, are not as powerful as one might expect, but the occasional shot--especially those that feature Macduff immersed in his long-running relationships with his subjects--speaks to the author/photographer's authentic investment in his project and the still-vibrant Mayan people. 385 duotone photos.

Read more at publishersweekly.com »

Tuesday, October 4, 2011

Washington Post :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
Diana Kennedy to Jose Andres: Your tamales are “bloody awful”

By Associated Press, Updated: Tuesday, October 4

To listen to Kennedy is to listen to a woman obsessed. Tiny, impish and now 88 years old, the world’s recognized authority on Mexican cuisine still braves one-lane mud roads through Mexican mountains in search of cloistered delicacies and chilies rumored to be better/hotter/more complex than others.

“It’s tantalizing,” she said. “I know a trip to find a certain chili will take hours and hours and lots of gray hairs.”

Which is why she’s published only a half-dozen books during her 50 years of preserving Mexico’s culinary identity. That life’s work culminated in the publication of “Oaxaca al Gusto” last year. More astute culinary anthropology than cookbook, its recipes for huitlacoche (corn fungus) and wasp nest gravy are likely to go unmade by most readers. Ditto for beef brains and a sauce made of flying ants (which Kennedy insists tastes “like hazelnuts”).

But the book’s rich photographs — many taken by Kennedy — offer a lush look at the biodiversity of Oaxaca and it’s cooking that she has spent a lifetime protecting.

Read More »

Thursday, September 1, 2011

New York Times :: Mark Bittman Blog :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
Mark Bittman Blog
Sobras de la Mesa (Table Scraps)

by Peter Catapano

A Belly Full of Mole

The devotion to moles in Oaxaca — and the pride in them — borders on the religious. At a food stall at the Mercado 20 de Noviembre near the town’s main plaza (zócalo), I was practically forced to order the pollo con mole negro (chicken in black mole sauce) by a stout woman in an apron who told me in detail in Spanish how she made it in the kitchen of her very own house, though she knew I could barely understand her. (She was right, it was excellent, and I left fortified.) There are said to be seven basic types — negro, colorado, coloradito, amarillo, verde, chíchilo negro and mancha manteles — but I’ve been assured that variations on these themes are endless. (I tasted versions of all of them as part of a meal at Los Pacos, where each table is given a sampler.) For a definitive, and visually gorgeous, exploration of moles and other Oaxacan foods and dishes, lose yourself in “Oaxaca al Gusto,” by the distinguished and revered food writer Diana Kennedy, who has spent decades in the region.
They Eat Bugs, Don’t They?
Yes, grasshoppers (chapulines) and worms (chinicuiles) are everyday foods in many parts of Mexico. The former, dried and chile-flavored, are sold as snacks in large baskets on streets and in markets in Oaxaca (yes, I did. And, no, they do not taste like chicken). They are also found in many sauces and recipes. The worms are, too; they’re not just found in mezcal bottles. Dana Goodyear’s article in The New Yorker earlier this month exploring the culture of insect eating and its possible role in feeding the world’s population sustainably discusses Oaxacan food. (If you’ve read the piece, please note that the magazine’s photo is an artistic exaggeration: chapulines in Oaxaca are tiny critters.)
Read More »

Tuesday, June 14, 2011

Huffington Post :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
Sparks From the Culinary Edge
by Danika Boyle

" … Highlights included the lively Diana Kennedy, as she discussed her exquisite tribute to Mexican cuisine that comprises her latest cookbook and travelogue, Oaxaca al Gusto: An Infinite Gastronomy. She told of the immense work required to complete the book, and then she punctuated the talk with a story about her editor questioning the inclusion of a recipe on how to cook an iguana. Kennedy quipped that if it was relevant to at least four to five people, and she emphatically knew it would be, it would stay, and stay it did.

New York Times' food writer, cookbook author and blogger, Amanda Hesser, interviewed Jacques Pepin about his life during an early morning cooking demonstration where while crafting flowers our of butter, Pepin shared memories of his time in the kitchen with the late Julia Child and at one point noted that the only thing one needs to know after graduating culinary school is how to say "Yes, Chef." The audience, enraptured by the master, clapped and cheered like apostles of the culinary word.

Read More »

Tuesday, May 31, 2011

KCBS San Francisco :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
[review] Oaxaca al Gusto, An Infinite Gastronomy
May 31, 2011 10:37 AM

(KCBS) – KCBS Food and Wine Editor Narsai David reviews the latest book on Mexican cuisine by Diana Kennedy.

Diana Kennedy has produced so many books on Mexican cooking. This is really the bible of basic Mexican cooking because she makes it so understandable and straight forward. It’s also different from all the others – it’s huge, a real coffee table book with lots of pictures, and it concentrates on the city of Oaxaca. There’s a section called the “Pillars of Oaxaca Cuisine: Chocolate, Corn, the Chiles of Oaxaca.” I remember a conference years ago that was titled “From Chiles to Chocolates: Food the Americas Gave the World.” Well, corn is one of those as well. This cookbook is really a winner!

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

Read more and listen to complete audio review »

Tuesday, May 24, 2011

Gourmet Live :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
KEMP’S KITCHEN: MEET DIANA KENNEDY

The full-length feature version of Meet Diana Kennedy by Kemp Minifie appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Water is a precious commodity in Michoacán. Kennedy collects rainwater in a large tank during the rainy season; this water is first used for the kitchen, wash basins, and showers, then filtered and recycled for the lavatories. Showers are no more than two minutes long (turn off while soaping, turn on briefly to rinse); dishwashing water is put in a zinc tub and heated by the sun, and any student found holding plates under a running tap gets an immediate scolding. Kennedy hoped to fuel the kitchen stoves with methane from the cow shed, but, sadly, that didn’t work out.
Gourmet Live‘s Kemp Minifie takes us to Mexico for an in-depth profile of culinary visionary Diana Kennedy, who is responsible for putting authentic Mexican food on the map. From crafting an eco-friendly kitchen to what ingredients she always has in her fridge, get to know the woman that Mexico has named a national treasure.

Read more »

Thursday, May 19, 2011

Gourmet Live :: Diana Kennedy

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
50 Most Influential Women:

Men have the big toques, but when you think about it, it’s women who may have exerted the most influence over our foodways—especially since there’s been mass media to record their feats.

So here’s our top 50 countdown of the most important women in food. Period. It’s the view from the United States, but with key players from other cultures. Agree? Disagree? Let us know what you think.

1. Julia Child
The great Julia needs no introduction. Especially not after the great Meryl played her in the movie.

2. Alice Waters
The great Alice needs no introduction. OK, just this: Chez Panisse, farmers’ markets, locavore movement, Edible Schoolyard. As yet, they’ve only made documentary movies about her life.

3. Fannie Farmer
If it weren’t for her we’d still be cooking with “handfuls” and “pinches.” Farmer’s 1896 Boston Cooking–School Cook Book introduced standardized measurements. She also explained the chemical stuff a century before Harold McGee.

...

47. Diana Kennedy
The uncompromising, adventurous Mexican culinary authority ... Get the full list from live.gourmet.com »

Wednesday, May 18, 2011

Chicago Sun Times :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
A lot of cookbooks are eye candy.

But there are those that manage both to look good and to help cooks, whether it’s to understand a cuisine, learn techniques or adapt to a healthier cooking style. Every year, the New York-based James Beard Foundation recognizes the latter crop of books.

This year’s Beard winners (announced earlier this month) include a 459-page tome by Mexican food authority Diana Kennedy on the flavors of Oaxaca, and an enlightening, approachable look at wok cooking by Grace Young, a storyteller as much as a cook and teacher.

Read more »

Monday, May 16, 2011

Publishers Weekly :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
McGee, Kennedy, Hesser, Hamilton Win at Beard Awards
Foundation honors cookbook authors, chefs
By Lynn Andriani


On May 6, the James Beard Foundation announced the winners of its annual book awards at a ceremony in New York City, and this year, the Foundation seemed to favor some of the country’s most well-established cookbook authors. Science of cooking expert Harold McGee was inducted into the JBF’s Cookbook Hall of Fame for his On Food and Cooking: The Science & Lore of the Kitchen. Meanwhile, Mexican cooking authority Diana Kennedy took the cookbook of the year prize for her Oaxaca al Gusto: An Infinite Gastronomy (Univ. of Texas).
read more »

Thursday, May 12, 2011

AARP Vivo :: Oaxaca al Gusto Video

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
by: Denisse Oller
AARP VIVA
May 12, 2011

The Julia Child of Mexican Cuisine
For over 50 years, chef Diana Kennedy has traveled throughout Mexico researching its gastronomy

Our Hispanic cooking and nutrition expert, Denisse Oller, journeyed to Zitacuaro, Michoacan, to interview Diana Kennedy, who has spent over 50 years researching Mexican gastronomy and collecting ancestral recipes. The 88-year-old British-born chef talks about her early years in Mexico, her most recent book, Oaxaca al Gusto, and much more.

Read more and watch video »

Tuesday, May 10, 2011

The Washington Post :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
2011 Beard Award winners
Published: May 10

Washington chef-restaurateur Jose Andres was the only local culinary star to come home with a medal at the 2011 James Beard Foundation Awards for restaurants and chefs, held Monday night at Lincoln Center.

Andres was honored as outstanding chef, for a career that “has set national industry standards” and has inspired other food professionals. The owner of Jaleo, Cafe Atlantico, Oyamel, Minibar, Zaytina, China Poblano and the Bazaar was also the subject of a “60 Minutes” profile that won for best television segment in Friday night’s book, broadcast and journalism awards ceremony, held at Espace in New York.

Eleven Madison Park in New York was named outstanding restaurant, and ABC Kitchen in New York was named best new restaurant.

Michael Solomonov of Zahav in Philadelphia was named best chef in the mid-Atlantic.

At the event Friday, Tim Carman, now a Washington Post Food section writer, received a medal for his food-related columns and commentary in the Washington City Paper.

Other major awards presented that evening included:

Cookbook of the year: “Oaxaca al Gusto: An Infinite Gastronomy,” by Diana Kennedy (University of Texas Press). Read more »

Orlando Sentinel :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
2011 James Beard Award winners announced
posted by hmcpherson on May, 10 2011

Winners were announced last night, Monday, May 9, 2011, at the annual 2011 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Tom Colicchio, Traci Des Jardins and Ming Tsai at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant and Chef and the Design and Graphics categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. Winners of the Foundation’s annual Book, Broadcast and Journalism Awards were presented on May 6, 2011, at the ceremony and dinner at Espace in New York City, hosted by Ted Allen of Food Network’s Chopped and The Best Thing I Ever Ate and Gail Simmons of Bravo’s Top Chef. A complete list of all award-winners follows. read more 
»

Monday, May 9, 2011

LA Weekly :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
2011 James Beard Media Award Winners
By Elina Shatkin, Mon., May 9 2011

It's a case of local boy makes good -- make that two local boys -- at this year's James Beard Media Awards. Our own Jonathan Gold won the MFK Fisher Distinguished Writing Award while Patrick Kuh of Los Angeles magazine won the Craig Claiborne Distinguished Restaurant Review Award. In the first ever Humor category, odds-on favorite Ruth Bourdain won. (She did not publicly accept her award.)
Other noteworthy awards went to Diana Kennedy, who won best cookbook of the year for Oaxaca al Gusto, which our cookbook reviewer described as "her best cookbook to date." Top Chef won best TV show while Politics Of The Plate won Best Individual Food Blog. Pig: King of the Southern Table by James Villas won American Cooking, and Good to the Grain: Baking with Whole-Grain Flours by former Los Angeles pastry chef Kim Boyce and Squid Ink editor Amy Scattergood won in the Baking and Dessert category.

The chef and restaurant winners will be announced tonight in New York.

Winners of the 2011 James Beard Media Awards

COOKBOOKS
-- Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
-- Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
Read more »

The Independent :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
Winners of James Beard journalism awards includes controversial fictitious persona

It's perhaps one of the sexiest, most controversial wins the James Beard Foundation Awards has hosted in a while.

The winner of the first ever humor category at this year's James Beard Foundation Book, Broadcast & Journalism Awards Dinner on Friday went to Ruth Bourdain, the snarky, fictitious mash-up and Twitter avatar of Ruth Reichl and Anthony Bourdain.

After more than a year of tweeting expletive-laced, pithy, 140-character laugh-out-loud tweets, the identity of this culinary anti-hero still remains shrouded in mystery - a formidable feat in a foodie world where gossip runs wild. Read more »

Dallas Morning News :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
2011 James Beard Foundation Book Awards and Journalism Awards
By Leslie Brenner, Restaurant Critic

I'm playing catch-up here, but on Friday night the Beard Foundation had a dinner announcing its 2011 Book Awards, Journalism Awards, Broadcast Media Awards and Design Awards.

Kim Pierce already mentioned that Edible Communities was honored as Publication of the Year. Bravo to Kim for her contributions to Edible Dallas & Fort Worth!

In other highlights, Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, published by the University of Texas Press, won Cookbook of the Year.  Read more »   

Saturday, May 7, 2011

Huffington Post :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
2011 James Beard Book, Broadcast & Journalism Awards Announced
First Posted: 05/ 7/11

The 2011 book, broadcast and journalism James Beard awards were announced Friday night at a dinner in New York City hosted by Gail Simmons and Ted Allen. The winners, selected from the final nominees announced in March, include the LA Weekly's Jonathan Gold, Amanda Hesser's Essential New York Times Cook Book, Top Chef: Season 7, Alton Brown, and Twitter mashup Ruth Bourdain, who did not show up to accept the award and remains anonymous. Other winners include Benjamin Wallace, who won for his New York magazine profile of Keith McNally, Barry Estabrook's Politics of the Plate blog, New York magazine's group food blog Grub Street New York, the San Francisco Chronicle's food section, and 60 Minutes' José Andrés segment with Anderson Cooper. The full list of winners for the 2011 James Beard book, broadcast and journalism awards are below.

2011 James Beard Foundation Book Awards

Cookbook Hall of Fame
On Food and Cooking: The Science & Lore of the Kitchen
by Harold McGee

Cookbook of the Year
Oaxaca al Gusto: An Infinite Gastronomy
by Diana Kennedy
(University of Texas Press)
Read more »

Friday, May 6, 2011

Los Angeles Times :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
Diana Kennedy, "Top Chef" top James Beard awards

May 6, 2011

Diana Kennedy’s “Oaxaca al Gusto” was the best cookbook of the year according to the James Beard Foundation, at “Top Chef” was the best food television show. The awards were announced Friday night at Espace in New York. The restaurant awards will be announced Monday night. Harold McGee’s “On Food and Cooking” was placed in the Cookbook Hall of Fame.  Read more »

Thursday, April 28, 2011

New York Review of Books :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy
By Diana Kennedy
Buy It Now
The High Art of the Tamale
Alma Guillermoprieto

Diana Kennedy was born in England some several decades ago (she does not like to be precise about such things) and grew up high-spirited, feisty, and no-nonsense. In 1957 she came to Mexico with her soon-to-be husband, Paul Kennedy, who was a foreign correspondent for The New York Times, and then she really fell in love—with her new life and with a universe of flavors, colors, textures, shapes, and aromas several light-years removed from her own. How could she have resisted? She was coming from the drab kitchens of postwar England, and in Mexico City just a short walk through any neighborhood market was enough to make her swoon: armfuls of blossoms the color of gold, the smoky perfume of dried chiles gusting through the corridors, the racket of a dozen vendors vying for her attention, waist-high pyramids of unheard-of vegetables, pumpkins of every description, gourds, melons, purple amaranth plants, shocking-pink cactus fruit, blood-red hibiscus flowers, and, above the general din, the metallic cries of the vendors...¡cómpreme, marchantita! Buy here! Buy here!

And then to huddle at a market stall and wait for an industrious woman in braids to chop up some barbacoa and onion and cilantro and spoon it all over a tortilla and hand the steaming morsel into her eager hands…Heaven.

Then there were the cooks, brown-skinned women with hands calloused from a lifetime of direct contact with fire—shoving kindling into the stove, turning over dozens of tortillas on a baked earthenware griddle, or comal, grinding and chopping and kneading all day for their husbands or in the kitchen of the patrona, the she-boss. With an empathy that often shocked the society ladies she lived among, Kennedy found a natural home in those back kitchens, and with a formidable tenacity she may not have known she possesed, she set about learning how to cook Mexican. She devoured recipe books, but she also learned to observe and imitate the cooks’ every gesture.

Read more at nybooks.com »
Download article in .pdf format »

Monday, September 15, 2008

Newsweek :: A Procession of Them

A Procession of Them
By Eugene Richards
Psychiatric institutions around the world
Photographs by Eugene Richards

Basic human rights often seem not to apply to the mentally ill or mentally retarded. This was the conclusion of photographer Eugene Richards, who wandered the world to document the animalistic conditions of psychiatric institutions in Paraguay, Armenia, Mexico, Hungary and Kosovo for his new book, A Procession of Them . Most of these institutions mix patients together without regard for condition or temperament, leaving the dangerous ones free to prey upon other patients, including children and even a few perfectly sane castaways, who simply have nowhere else to go. Some of the worst abuses are being reined in, thanks to the efforts of Mental Disability Rights International (MDRI). Here, at a facility in Asuncion, Paraguay, nearly 50 residents hold their mattresses in a courtyard while their rooms are hosed down.

Read More and Browse Photo Gallery »