Stories

A few lines in a recent “Quick Takes” column at Inside Higher Ed were enough to make me put down the faux-croissant I’d just purchased at my school’s café and seek out the full story in The Boston Globe: the most popular class at Harvard right now is “Science of the Physical Universe 27.”

It has another name as well—“Science and Cooking: From Haute Cuisine to Soft Matter Science”—and it “uses the culinary arts as a way to explore phases of matter, electrostatics, and other scientific concepts” (Devra First, “Harvard Uses Top Chefs to Spice Up Science,” Nov. 2, 2010). One interesting fact about this course is that it isn’t your mother’s or your home ec class: it has a guest list of top chefs. Another interesting fact is that 700 students tried to sign up for the fall semester’s offering.

Seven hundred! That’s the total enrollment at some small formerly-known-as-liberal-arts-colleges. I began to think about the potential here: Why stop at physics? Why not use food to teach film and literature? Perhaps this is just what the flailing liberal arts need.

New Year's would not be complete without the traditional foods that celebrate the start of a new year in a somewhat superstitious way. Many cultures eat foods that are symbolic of luck, progress, prosperity, and wealth. Ham and pork are often eaten because pigs root forward with their snouts. Stay away from chicken, because they scratch backward. Legumes double in size when cooked and thus represent prosperity. Lentils look like tiny coins. Leafy greens resemble paper money and symbolize wealth. Even if these food customs seem superstitious, they are rooted in culture, tradition, and history.

In the American South especially, black-eyed peas have a history that is important to remember. The legume has been grown in the South since Colonial times. It was originally domesticated thousands of years ago in Africa and arrived in America on slave ships. Black-eyed peas are a staple in soul food. Typical Southern New Year's foods include such dishes as black-eyed pea cakes and Hoppin' John, which is a combination of peas and rice with smoked pork. Boiled ham hocks and cooked greens, such as collard greens, mustard greens, or kale are also eaten. This simple soup holds true to tradition to include a bit of each symbolic food.

What do you turn to when it seems like there's nothing to eat and the stack of leftovers in the fridge is way past its prime? I turn to eggs. It's a staple I always have in the fridge. It's great to have on hand for baking and of course for a fast healthy and nutritious breakfast. But eggs can also make a great meal in a pinch. The other day I had nothing to eat and all I could find were some vegetables I hadn't yet used and a carton of eggs. So supper became this simple frittata, an Italian-style omelette that's baked. Dinner doesn't need to be complicated when you have a frittata recipe in your back pocket.

With only a few easy steps, this egg-forward dish is very quick to put together. Some light sautéing is required, but beyond that it's just assemble and bake. Any vegetable at hand works well. I happened to have cremini mushrooms, zucchini, and cherry tomatoes. Fresh herbs are also very welcome in this dish. Parsley or basil work the best. And a frittata is not complete without a topping of cheese. A good melting cheese, like mozzarella, Swiss, or Parmesan adds an abundance of flavor. And for some ultimate decadence, add bits of crisped bacon or pancetta.

Two weeks ago, I swallowed my shock at spending over six dollars for a newspaper, and bought a  Sunday New York Times. It was a revelation, a joy and so completely absorbing that I periodically had to remind myself to stop reading, and do something useful. Comparisons are odious and all, but since I started reading the Times, I am feeling the pain and guilt of finding a new love and leaving the old one with great relief and not much of a parting glance. Our local paper, despite being the only offering in this state’s capital, has lost all of its charm. It was purchased by some national publishing conglomerate which clearly labors under the impression that, because we live in Flyover,  even the goings-on under the Capital dome do not require an experienced and intelligent writing staff. Wire service reports are good enough for us, sometimes about events that occur within 50 miles of our circulation area.

Aside from the odd story about local high school sports heroes or a 1 – inch report on a local crime, the vast majority of our paper is compiled from wire stories, and many of the photographs are either file photos or pictures of folks in some other state getting ready to storm Wal-Mart or protesting taxes. Sometimes, a story about, say, preparations for Hanukkah will be written by a local reporter,  and feature one photograph from a nearby temple and one photograph of Jewish families in Rye or Austin spinning their dreidls.  Nice people, I have no doubt, but part of the joy of a local paper is finding a friend or neighbor captured on newsprint. There is no cutting out and saving these photos of strangers, or attaching them to the refrigerator with magnets.