When it comes to food, I am neither a professional or an amateur, but rather whatever name you have for the person who engages in the daily domestic labor of cooking for oneself and others. I am passionate about the art and science of cooking: I watch Food Network for entertainment, read cook books like novels, travel across county lines for rare ingredients, "lose" whole afternoons preparing elaborate meals, and eat out as often as I can afford.
I first got involved in cooking when my older sister made it clear that she had no interest in engaging in the conventionally-feminine domestic labor of food preparation. My mother looked to me to continue our family's foodways, and so she began to teach me traditional recipes and techniques as soon as I could hold a wooden spoon. As my mother's work took up more and more of her time, I was increasingly called upon to cook dinner for my family. By the time I moved out for university, I had years of daily culinary experience under my belt. My mother's tutelage has given me some expertise in Peruvian cuisine (and a little bit of Columbian), while my years in France have expanded my repertoire of French food (cuisine familiale and cuisine du terroir rather than haute-cuisine).
Every once in a while, my enthusiasm for the culinary arts spills over into my writing. When it does, you can find its traces here.
After years of pretending that my original fieldwork blog, Luis In Paris, was not also a food blog, I have decided to admit the obvious. In an attempt to keep my new blog, LMGMblog, uncluttered and better focused on my academic/musical work, I've simultaneously inaugurated this blog, focused purely on food, recipies, and other gastronimic geekery. Please note that the title of this blog comes from the tale of Diogenes, the first cynic.
"Fooding" on Luis In Paris [inactive]
Within weeks of starting this fieldwork blog back in the fall of 2006, I had started to include detailed descriptions of restaurant meals and home-cooking experimentation. Soon, I found myself using Blogger's recently-developed label function to label a slew of blog posts as "fooding" posts. I got the word "fooding" from the French website, Le Fooding, which positioned itself in contrast to haute cuisine restaurant listings (like the Michelin green guide) by focusing on bistros, neighrborhood cafés, food stands, and anything else that made Paris's "bo-bos" (bourgeois-bohemians) excited. My use of the term here is a bit different, in that I use it in a similar way to how Christopher Small uses "musicking"1 to describe all activities that engage in musical practice, whether performing or listening or dancing or somehow providing support; in this sense, the blog posts labeled "fooding" were all posts that somehow engaged with food practices, whether that was making food, eating it, or talking about it.
1. Small, Christopher. 1998. Musicking: The Meanings of Performing and Listening. Hanover, NH: Wesleyan/University Press of New England.