What are you reading now? I am reading Chourmo, a novel by Jean-Claude Izzo (I am actually reading the Italian translation from the original French), the second volume of his Marseilles Trilogy. I won't say more about the book now, because I may choose to feature it in the new edition of Novel Food, the culinary/literary event that Lisa of Champaign Taste and I co-launched a few seasons ago.
A good part of the enjoyment I derive from our event is choosing the literary work about which to write. Lisa and I exchange emails about our evolving plans and there is always some trepidation around the choice of both reading material and cooking project. Of course, another good portion of the enjoyment is to receive your contributions, through which I learn about interesting literary works and delicious dishes.
So, if you like to read and you like to cook, this event is perfectly tailored for you. We are looking forward to learning about a published literary work (a novel, novella, short story, memoir, bio, poem) that provided you with culinary inspiration.
This is a fun event: you read, you cook, you write and at the end you also get a nice reading list, which can be easily turned into a plan for enriching your library.
Here are the simple rules for participating in Novel Food:
- Prepare a dish of your choosing that has a connection to a published literary work (novel, novella, short story, memoir, bio, poem).
- Publish a post about it on your blog by the end of Monday September 20, 2010 (midnight, Pacific Time), referencing the Novel Food event. Include a link to this or to Lisa's announcement. If you wish, you can use the Novel Food logo.
- Send an e-mail to Lisa (champaigntaste AT gmail DOT com) or to me (simosite AT mac DOT com) and include your name, blog name and blog address, and a permanent link to your post. Please, include the words "Novel Food" in the email subject, so we can more easily retrieve the message in our inbox.
- Non-English submissions are fine. If possible, include an introduction in English.
If you don't have a blog, send us an email telling us about the dish, the literary work that inspired it, and, if you have it, a picture of what you made: we will add it to the roundup as well.
Lisa and I are planning to do the roundup just in time to celebrate the fall equinox.
Note #1: If you don't receive an answer to your email or a comment on your post within two days of sending me or Lisa the email, please contact us again: sometimes email messages get lost in cyberspace.
Note #2: If you follow this link, you will be able to browse my portion of the roundup of all previous editions. In each post, you will find a link to Lisa's portion of the roundup.
Hooray, another edition of Novel Food is in the works! Chourmo sounds terrific. Not that you HAVE to do your NF post on it, ha ha.
Until September! :)
Posted by: Lisa | August 20, 2010 at 07:39 AM
I have always loved this idea!!!!!
Posted by: bellini valli | August 20, 2010 at 09:58 AM
Ciao Briciola-
ecco, partecipo anch'io. Faro' (per la prima volta) il risotto alla milanese come descritto da Carlo Emilio Gadda: http://www.eni.com/it_IT/attachments/azienda/storia/archivio-racconta/risotto_alla_milanese.pdf
Probabilmente preparero' la variante coi funghi. Pubblichero' il tutto sul mio blog http://smilingeggplant.blogspot.com entro meta'-settembre. Vorrei includere anche una mini-traduzione della buffa ricetta di Gadda ("alla margarina dico no!")
Cinzia
The Smiling Eggplant
Posted by: Cynthia | August 21, 2010 at 07:16 AM
Never heard of Chourmo before. Looking forward to reading more about it and the dish that is inspired by the book. I'm almost finished with Inspector Montalbano's The Terra-Cotta Dog. Loving it.
Paz
Posted by: Paz | August 21, 2010 at 02:11 PM
Ciao Lisa. I am still meditating. If I decide too early, then we would not have our usual email discussions and I would miss them ;)
Thanks Val.
Ciao Cinzia e grazie. Terro' d'occhio il tuo blog. Non conosco la ricetta di Gadda.
Ciao Paz. I really like Jean-Claude Izzo and he likes good food, so the novel is a perfect candidate for Novel Food. We'll see what happens.
Posted by: Simona Carini | August 22, 2010 at 01:17 PM
Mi sembra di capitare al momento giusto, sto proprio leggendo un libro dove si parla anche di ricette iraniane, se riesco a riprodurne una partecipo volentieri ^_____^ ........ho visto quelle coste più giù bellissime e mai mi era capitato di vederle, pensavo fosse rabarbaro.
Posted by: astrofiammante | August 23, 2010 at 12:36 PM
Mi piacerebbe leggere qualcose sulle ricette iraniane, grazie. Le coste "arcobaleno" sono davvero carine. Adesso quando vedo quelle bianche mi sembrano un po' tristi, anche se il sapore e' lo stesso.
Posted by: Simona Carini | August 27, 2010 at 08:25 AM
Ciao, Simo non so se sono ancora in tempo ma cpn la complicità del fuso orario potrebbe anche essere, ti lascio il link per la raccolta NOVEL FOOD,
http://viaggiarecomemangiare.blogspot.com/2010/09/tacheen.html
Posted by: astrofiammante | September 20, 2010 at 01:07 PM
Grazie Astro: una ricetta molto attraente.
Posted by: Simona Carini | September 23, 2010 at 09:17 PM