Special Edition: Announcing Novel Food #13
What are you reading now? I am reading Raymond Chandler's "The Big Sleep" and am enjoying every element of it: the story, the protagonist, the writing style, and the language. This is the second Philip Marlowe's novel I read (after "The Lady in the Lake"). It was actually the first one published, in 1939.
As you can imagine based on the logo on the left, today, I am announcing a new edition of Novel Food, the culinary/literary event that Lisa of Champaign Taste and I started in the fall of 2007 and have co-hosted 12 times, much to our delight.
Lisa is taking a break, so for this edition I will be your host.
Every edition of Novel Food is a little voyage of literary discovery, as you learn about literary works new to you, and it is also a delightful banquet made up of the literary-inspired dishes contributed by the event's participants.
Are you eager to join the party? I hope so. I am looking forward to learning about a published literary work (a novel, novella, short story, memoir, bio, poem, etc.) that provided you with culinary inspiration.
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 Sunday July 10, 2011 (midnight, Pacific Time), referencing the Novel Food event. Include a link to this announcement. If you wish, you can use the Novel Food logo.
- Send an e-mail to 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 I can more easily retrieve the message in my inbox.
- Non-English submissions are fine. If possible, include an introduction in English.
If you don't have a blog, send me an email telling us about the dish, the literary work that inspired it, and, if you have it, a picture of what you made: I will add it to the roundup as well.
Note #1: If you don't receive an answer to your email or a comment on your post within two days of sending me the email, please contact me 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.
great article. I purchased from Italia 5 canisters. "Farina","Sale","Zucchero","Sale-Fino", and "spezie" are written on them. what is the meaning of the italian word "sale-fino" on my canister~~I thought "sale" and "sale-fino" were the same. Why would I need 2 salt (fine salt) canisters. Just wondering and thought you could tell me. Is it meant for coffee. Grazia, Rosina
Posted by: Rosina Padula | June 07, 2011 at 11:19 AM
Ciao Rosina and thanks for stopping by. So, the five labels mean: Flour, Salt, Sugar, Fine Salt and Spices. In the Italian kitchen you will find two types of salt: sale grosso (coarse salt) and sale fine (fine salt). The most common use for coarse salt is in the water in which you will cook pasta. Sale fino is used to season dishes. I have written about this distinction in this post. I hope this explanation is helpful :)
Posted by: Simona Carini | June 07, 2011 at 12:19 PM
sto leggendo un libro che fa certamente al caso tuo, si intitola - racconti di pane - devo solo vedere quale racconto scegliere ^____^
P.S. ARRIVATO ARRIVATO ARRIVATO........IL PACCO INTENDO ^________^ TI HO MANDATO UNA MAIL, CIAUZZZZZZZ
Posted by: astrofiammante | June 07, 2011 at 12:43 PM
Ciao Marta. Racconti di pane mi incuriosisce molto: aspetto con ansia il tuo post. Ho ricevuto il tuo messaggio: e' che oggi ho avuto una giornata davvero campale e la mia posta personale l'ho dovuta mettere da parte. Adesso ti rispondo :)
Posted by: Simona Carini | June 07, 2011 at 10:19 PM
I hope I can find some inspiring novel before the deadline... The latest books I've read are all quite sad and none of them has a pleasure inspiring relation with food. But I'll take your cue and try Chandler out, next time: a classic I've always wanted to read.
Posted by: Caffettiera | June 08, 2011 at 05:09 AM
Grazie mille!! Rosina
Posted by: Rosina | June 08, 2011 at 08:38 AM
Ciao Caffettiera. I hope you'll like Chandler. And I also hope you will find some book that inspires you to participate in Novel Food.
You are more than welcome, Rosina.
Posted by: Simona Carini | June 09, 2011 at 01:58 PM
I'll look forward to seeing what others are reading and cooking! I've never read Raymond Chandler, but your description is making me want to check him out.
Posted by: Lisa | June 09, 2011 at 02:07 PM
Ooo, I was just telling my hubby that we have to get some ribs 'cause I have my next Novel Food book I want to get done. And here it is announced! Yay!
Posted by: ruhama | June 12, 2011 at 03:38 PM
Ciao Lisa. I actually saw the movie "The Lady in the Lake" before reading the book: I liked them both. In reading "The Big Sleep" I really enjoyed the language.
It sounds like I timed the announcement well, Ruhama. I am glad you are planning to participate and I am looking forward to reading about your choice of book and of recipe.
Posted by: Simona Carini | June 13, 2011 at 09:54 PM
questa iniziativa mi piace tantissimo e spero di riuscire a partecipare.
Sembra fatto apposta che quando scopro cose così interessanti non stia leggendo nulla che abbia un legame col cibo. Ma c'è tempo fino al 10 luglio, io non mi arrendo!
Buona giornata ;)
Posted by: barbara | June 14, 2011 at 02:31 AM
oh, me too had a strange feeling and I was right!!
Novel Food here we come!! :-D
I should study for my impossible exam again, so It could be that my entry is some geological-botanical-meterological recipe
Posted by: brii | June 15, 2011 at 07:10 AM
Ciao Barbara. Mi farebbe un sacco piacere se riuscissi a partecipare. Spero che troverai qualcosa che ti ispiri :)
Sounds quite intriguing, brii. I am looking forward to reading your geological-botanical-meterological recipe ;)
Posted by: Simona Carini | June 15, 2011 at 07:53 AM