Wednesday Will: Mercutio’s Fois Gras

Before opening his now world-renowned restaurant The Mab, Mercutio worked alongside Romeo and Juliet in Verona. He and Romeo were best friends, so much so that Mercutio decided to work for a short spell at The Globe not long after the young couple emigrated from Italy. There, his brilliant juxtapositions of textures and flavors were quickly noticed, prompting local chef and food critic Dryden to note that Shakespeare’s kitchen “show’d the best of its skill in Mercutio.” However, unable to compromise his inventive nature into The Globe’s more structured kitchen, William was forced to dismiss him.

Julia Child’s Discourse on Post-Modernism and Pumpkin Ravioli – with Butter and Sage (her 109th birthday anniversary)

I am speaking of the modernists, of course, from Pirandello to Joyce. But the modernists still had a sense of something beneath them, even if they sensed that solidity below might be illusory. Because of that, their relativism was contained, in a way, by the real world. Post-modernists instead had to deal with a present void, the horrors of what had happened, a nothingness beneath that threatened to devour our precarious existence above. So lightness, ‘leggerezza’, as the Italians say, became an important theme in post-modernism, in contrast to ‘heavy’, certain characters and contexts. If the world itself could disappear, what is it we live in?

Wednesday Will: Shakespeare’s Vermouth Shrimp alla Elsinore

‘In his recipe, however, Shakespeare does at least change the liquor Belleforest used as well as adding the “Wha’s up!” exchange, taken from the noted add campaign by Bud-of-Weiser, in the opening scene, a second sea scallop dish later in the recipe and of course the ghost of Julia Child.’

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