Zester contributor L. John Harris, is a native of Los Angeles and lives in Berkeley, Calif., where in the 1960s he attended art school at the University of California, Berkeley. In the 1970s, he worked at food shops and restaurants in Berkeley's Gourmet Ghetto and wrote "The Book of Garlic" (1974). In the 1980s, Harris' publishing company, Aris Books, published cookbooks by Bay Area chefs and food writers, including "Women Chefs: A Collection of Portraits & Recipes from California's Culinary Pioneers (1987)" by Jim Burns and Betty Ann Brown. Harris' "Foodoodles: From the Museum of Culinary History" (www.foodoodles.com) collects over 90 of the his food cartoons and it won a 2011 Bay Area Independent Publishers Association (BAIPA) award in the category "Graphic Memoir."

As a garlic activist, his Lovers of the Stinking Rose club and its Garlic Times newsletter inspired garlic festivals and garlic theme restaurants from California to New York. His second book, "The Official Garlic Lovers Handbook," was published in 1986. After selling Aris Books in 1990, Harris shifted his focus to documentary filmmaking. He wrote and co-produced "Divine Food: 100 Years in the Kosher Delicatessen Trade" and wrote and co-directed the Emmy-nominated PBS special "Los Romeros: The Royal Family of the Guitar."

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‘Café French’: Bouillon Meets Bullion In A Soup Pot Image

Our Café French™ lesson today takes us to Bouillon Chartier, which opened on rue du Faubourg Montmartre in 1896. It’s not a cafe or bistro or brasserie. Chartier is a bouillon, one of a few surviving members of a class of mid- to late 19th-century Parisian restaurants that specialized in hearty faire — especially meaty soups and broths. The low prices at the bouillons attracted workers, artists and shopkeepers in and around the sprawling food markets of Les Halles during the period of rapid commercial expansion during the Second Empire.

Credit for the creation of the bouillon (pronounced “bul-yon” in French, with a silent “n”) goes to Pierre-Louis Duval, an enterprising butcher whose first “broth Duval” opened in 1855. By 1900, the year of the Universal Exposition in Paris, there were hundreds of bouillons in Belle Epoque Paris, some fancier than Duval’s originals (Art Nouveau interiors were the rage), catering to the increasingly affluent bourgeoisie.

Primordial soup

It’s well documented that the modern restaurant (the word and the place) evolved from the restorative meat broths (called restaurants in French, pronounced “res-toe-rone) served at “health food” establishments in Paris beginning in the late 18th century. Going back still further to the 15th century, a very interesting recipe for a “restaurant” is documented in Rebecca Spang’s fascinating book “The Invention of the Restaurant” (2000).

The recipe is from the French master chef, Chiquart Amiczo, in his cookery book, “Du fait de cuisine” (1420). Amiczo’s instructions call for cooking a freshly killed chicken in an alchemist’s glass kettle along with 60 gold ducats. Not exactly the recipe my grandmother used when she made her famously golden chicken soup to cure my colds.

Courting the golden bouillon

Today’s Café French lesson explicates the linguistic trajectory between bouillon/broth and bullion/gold, health and commerce, restaurants (restorative broths) and restaurants (dining establishments).

The English pronunciation of bouillon, with a hard “n”—yone — is the same as for the English word bullion. Bullion, usually in the form of gold bars (ingots in English and lingots in French) has no linguistic faux ami in French (literally, false friend, or “unrelated sound-alike”). Both words, bouillon and bullion, derive from the Latin bullireto boil or make bubbles.

Compare: To make gold bullion one has to “boil” the gold to liquefy it for the ingot molds. To make a golden court-bouillon (“quick bouillon,” pronounced “coor-boo-yone), the vegetable-based broth used for poaching fish and light meats, one boils carrots, celery, onion, parsley, bay leaf, thyme and lemon in water, adding white wine or vinegar. Gold ducats optional.

Or one can cheat and avoid culinary/alchemical complexity by using dehydrated bouillon cubes (in French, bouillon cubes), like the Kub Or (gold cube) brand from Maggi, a French division of Nestlé Global.

Follow the monnaie

The pot thickens! Let’s look at a small slice of French history that is as startling as it is inconsequential, the almost simultaneous arrival of two men to the court of King Louis XIII (son of Henry IV) in the first half of the 17th century, one named Bullion and the other Bouillon. (You can’t make this stuff up.)

Claude de Bullion was a French aristocrat who served as Minster of Finance under Louis XIII from 1632 to 1640. He is credited with the creation of the Louis d’Or gold coin, which replaced Spanish doubloons, then in use in France for their coined money — monnaie (pronounced mon-et, as in, “A Monet costs beaucoup de monnaie). At least one authoritative source insists that the etymology of the word bullion derives from Lord Bullion’s name.

Henri de la Tour d’Auvergne, the Duc de Bouillon, was born in 1555 into the royal line associated with the Duchy of Bouillon in northeastern France, which later became incorporated into Belgium. Today, the Dutch city of Bouillon attracts tourists to its medieval castle, Château de Bouillon. Louis XIII was still a boy in 1610 when the Duc de Bouillon became a member of the Council of Regency and a favorite of the Queen Regent, Marie de Médici.

I have found no evidence that Bullion and Bouillon knew each other, but it’s interesting to speculate about what might have happened when M. Gold met M. Broth.

Taking stock at Chartier

Cafe French No. 4 translation exerciseSeated at a small table at Chartier, I find no bouillon on the menu — no soup, potage or consommé of any kind. My waiter explains that the weather is too hot for soup. Imagine a Parisian cafe on a hot summer day with no café crème!

But as disappointed as I am, I can almost taste the history of Parisian broth in Chartier’s Belle Epoque interior. You feel as if you have traveled back to the Paris of Emile Zola’s “The Belly of Paris,” his novel set in Les Halles and the market stalls, charcuteries and bistros of the Second Empire.

During that extraordinary period, Duval’s chain of bouillons had made him a “bouillonaire.” But his son, Alexandre, according to fellow Francophile, Susan Griffin, author of “The Book of Courtesans,” squandered much of the family’s wealth on the notorious and exquisite courtesan, Cora Pearl.

When Pearl dumped young, naive Duval, he tried to shoot her with a pistol that miss-fired and almost took his own life instead. The scandal that rocked tout Paris tilted in favor of the scorned Duval and brought down Pearl. The “affaire Duval” was a wake-up call for the bouillon heir who recovered and rebuilt his broth empire.

The golden age of Parisian bouillons is past, along with courtesans, Art Nouveau and the Belle Epoque. The fabled Bouillon Chartier is, at least today, a sad and soupless shadow of its former self. Luckily for cafe and coffee lovers, the thirst for hot coffee, a universal, all-weather restorative brew, will never dry up.

Main illustration credit: L. John Harris

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‘Café French’: Palate, Palette & Picasso’s Ghostly Palace Image

Our Café French™ lesson takes place today at Le Sélect in the former bohemian stronghold of Paris, Montparnasse. Where better than at this legendary literary cafe to consider the linguistic and aesthetic connections between cuisine and art? The list of the cafe’s celebrated patrons reads like a who’s who of literary and artistic Paris going back to the 1920s. Le Sélect may be the only cafe in Paris with its own biography, “Paris Café: The Sélect Crowd” by Noël Riley Fitch.

My guests (or should it be ghosts?) of honor today are the great novelist, dandy and gourmand, Honoré de Balzac (1799-1850), and the Sélect’s most celebrated alum, Pablo Picasso (1881-1973). We are gastro-philologists, exploring via my Café French learning system a love of words and texts about art and food and the art of cooking.

La Vie en Rose

One in a series of graphic explorations of French language, food and culture, including:

» Secrets of 'Cafe French': Liver, Faith and Time — Foie, Foi and Fois

» 'Cafe French': Fish, Poison and James Beard's Fork

The cook (le cuisinier, pronounced qui-zee-nyea) observes the materials arrayed on his work surface, just as a painter (le peintre, pan-truh) views the pigments on his palette (la palette, pah-let). The cook “sees” the possibilities before he even begins to chop, mix, sauté and roast.

As the cook engages with his culinary palette, his anatomical palate (le palais, pah-lay) anticipates taste – le goût (pronounced goo) — via the physiological mechanism of anticipatory arousal (salivation and memory). This parallel between the artist and cook, the palette and the palate, was noted by Balzac when he commented on the practice of that inscrutable 19th-century urban type, the flâneur.

The gastronomy of the eye

Balzac described flânerie (la flânerie, flan-er-ee) as “the gastronomy of the eye.” The flâneur was the ultimate urban observer, not merely a stroller, who would emerge at mid-century as the bohemian artist, an ironic dandy roaming the commercial arcades and grand Haussmann-designed boulevards of Paris. Drinking in its novelties, the flâneur, like a cook, served forth his aestheticized observations as poetry, prose, music and art. The poet, Charles Baudelaire (1821-1867), was the archetypical flâneur, and perhaps the first modern Paris artist.

Balzac understood flânerie (he shared a social circle with Baudelaire) but fancied himself a flamboyant dandy and even wrote the first philosophical study of the type, “Treatise on Elegant Living” (1830). More gourmand than dandy — he was described by one critic as a binge eater — Balzac’s slovenly corpulence always gave him away.

Gastronomy was in the air in Paris and in the restaurants that flourished after the French Revolution. The City of Light was becoming the gastronomic (and art) capital of Europe. Balzac was 26 years old when Jean Anthelme de Brillat-Savarin’s “Physiologie du Goût” was published in 1825.

The cook as artist

Cafe French Translation Exercise. Credit: L. John Harris If, in Balzacian terms, the observing flâneur practices the eye’s gastronomy, the cook as artist operates as gastronomy’s eye — he/she sees/tastes something we don’t. The ingredients on the cook’s culinary palette are transformed through aesthetic expression and registered on the eater’s palate much as the painter’s colors, poet’s words or musician’s notes are transformed and registered on their respective sense organs.

Interesting to note that the French word for palate — le palais  (pah-lay) — is also the French word for palace. Of course! The palate is our palace of gustatory pleasure. Before the discovery in the late 19th century of taste buds — les papilles gustatives — distributed throughout the oral cavity, especially on the tongue, it was thought that the human palate (soft and hard) was the sole site (or seat, as in “the seat of government”) of taste. Run your tongue along the roof of your mouth — it is a pleasure dome, no mere roof, and we are the kings and queens of the realm.

Another palette. Credit: L. John Harris

Another palette. Credit: L. John Harris

Back at Picasso’s palace

The haunted ambiance at Le Sélect is palpable today. Squeezed into a cozy booth, I am reading now about the “select crowd” in Fitch’s homage to the cafe and its resident ghosts, including Ernest Hemingway, Luis Buñuel, Henry Miller and, most famously, Pablo Picasso. You can almost taste the history of 20th-century modernisme at Le Sélect, or at least its mythology.

The cafe’s resident cat (chat), a long-haired bohemian fellow, is asleep on the bar, adding a je ne sais quoi (a little something, or literally, “I don’t know what”) to the cafe’s ambiance. Perhaps it’s a soupçon (a little bit) of domesticity, the cafe in its historic role as an extension of the home.

The servers are scurrying from table to table, like penguins in their black and white garb. I glance out the window at the passersby, expecting my friend, the food writer, cookbook author and now French pastry expert, Martha Rose Shulman, who will be joining me for lunch today.

I have important questions for Martha — about Picasso not pâtisserie. She spent the 1980s living in Paris and operating her “Supper Club chez Martha Rose.” While there, Martha grew close (and still is) to her landlord, Christine, who she soon discovered was the widow of Pablo Picasso’s son, Paulo. Martha is my connection to the real, historic Picasso, Picasso outside the myth.

I’ve read a lot about the palette of the artist Picasso, but I know little of his palate. Señor Picasso was an Andalusian Spaniard, and I presume that he loved garlic, peppers, sherry and grilled sardines, a specialty of his native Málaga. Martha will know. We will sit at Le Sélect and, like good gastro-flâneuring bohemians, observe the action on Boulevard du Montparnasse and the action at our table – salade niçoise, croque-monsieur and café crème. I will drink in Martha’s stories about le palais de Picasso and the cafe’s nosy ghosts will be all a-twitter.

Main illustration credit: L. John Harris

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‘Café French’: Fish, Poison And James Beard’s Fork Image

The key to mastering the art of the café lifestyle in Paris is to be vigilant. My Café French™ language system can help. Did your French server just scowl at you because you ordered poison (in French, poison, pronounced pwah-zon) instead of fish (poisson, pronounced pwah-son)? The grammatical rule here is that a single “s” appearing between two vowels — “i” and “o” in the case of poison — is pronounced “zz.” And a double “ss” appearing between two vowels, as in poisson, is pronounced “ss.”

La Vie en Rose

One in a series of graphic explorations of French language, food and culture, including:

» Secrets of 'Cafe French': Liver, Faith and Time — Foie, Foi and Fois


More from Zester Daily:

» Following M.F.K. Fisher's Footsteps in Aix-en-Provence, France

» A Coffee Crisis: Paris vs. Berkeley

» Navigating Berkeley's Gourmet Ghetto

Something’s fishy here

There may be reason enough in our polluted world to worry about being poisoned by fish without ordering it that way! That prompts the question: Where does Paris actually get its fish? All 100-mile locavores take note: Paris is a long way from its Atlantic and Mediterranean coasts. Although the River Seine and smaller rivers and streams around Paris were once sources of freshwater fish, this is no longer the case because of industrial waste, especially from nuclear power plants. So even with its spectacular ocean bounty, France is today a net importer of seafood.

But despite discouraging trends in French gastronomy brought on by social, political, environmental and economic stressors — read Michael Steinberger’s book on France’s declining haute cuisine status, “Au Revoir to All That” — much of the gastronomic apparatus that made France the envy of the Western world over the last several centuries remains intact, theoretically, if not always visible on the plate.

The gastronomic reach of Paris

It was the legendary French writer and gastronome Curnonsky — born Maurice-Edmond Sailland in 1889 — who christened Paris a “tentacular” city and the digesting “belly” of France. Gastronomic France was built like a huge wheel with spokes that radiated out from the hub — Paris. And like some gourmandizing Goliath, Paris reached out over La France Profonde (“deep France”) to rake in the regional treasures of its incomparably fertile terroir.

The Gastronomic Reach of Paris. Credit: L. John Harris

Illustration of Paris Gastronomic Reach. Credit: L. John Harris

You might say that culinary Paris was, in the first half of the 20th century, Curnonsky himself. In a 1927 newspaper poll, he was voted by 3,000 Parisian chefs “The Elected Prince of Gastronomy” (Le Prince-élu de la Gastronomie) and was the first modern French food and wine critic powerful enough to make or break important restaurants. It has been claimed that top chefs would keep a table empty just in case Curnonsky should walk in.

The gastronomic wheel of France circa early 20th century was, of course, made of rubber, as in the Michelin tire company. Curnonsky helped usher in the Michelin era and its starred rating system, becoming the company’s first spokesman and the creator of what is known today as gastro-tourism, or back in the day, “motor-tourism.”

Promoting France’s increasingly-accessible regional cuisine was Curnonsky’s real passion. Similarly, a generation later, American food legend James Beard (1903-1985) would advocate for the regional cuisines of the United States, including the new California cuisine that emerged in the 1970s. Curnonsky had divided French cuisine into four hierarchical categories: At the top was haute cuisine (fancy restaurant cooking), followed by traditional family cooking, regional cooking and finally at the bottom, “impromptu” or “camper” cooking. The resemblance of California’s simple, local, fresh-is-best cooking style — discovered and championed by Beard — to the lowest rung in Curnonsky’s French cuisine hierarchy is worth noting.

Forks and rakes

Like Paris raking in the bounty of France, Curnonsky and Beard did prodigious amounts of personal gastronomic raking, as to which their growing rotundity would testify. The French word for a rake or pitchfork is fourche (foorshhh). A dinner fork, fourchette (pronounced foor-shett), is a “little rake.” (Café French™ tip: Don’t forget to emphasize the second syllable in the word fourchette when you ask your scowling Parisian café server for another fork. It’s bad enough you dropped the first one on the floor without asking to replace it with a rake.)

The physical resemblance of our outsized French and American gourmands went well beyond their balding pates, mustaches and signature bow ties. The expansive real estate they each wore around their middles (the French call a paunch a brioche) like suburban sprawl around an urban core, was their professional trademark. Larger than life (obesity became a “problem” only after World War II), Curnonsky and Beard personified the material abundance of the foods and wines they celebrated and gorged on.

There is something both hilarious and poignant in the discovery that at the James Beard Foundation in New York there is a long telescoping extension fork that Beard would use at meals to skewer food from across the table, especially bread I am told.

Historical rakes and rascals

Appearing a century or two before Curnonsky and Beard, the “rake” (in French, un débauché, pronounced day-bo-shay) was a dandy, rascal or libertine whose large, often refined appetites were, from the perspective of a growing bourgeois culture, out of control. Cafés in Paris and tea salons in London of that period were full of rakes.

The character is featured in English artist William Hogarth’s series of devilishly humorous paintings cum lithographs called “The Rake’s Progress.” The social and personal dramas portrayed in Hogarth’s masterpiece reveal the troubles of one Tom Rakewell (a wordplay on “rakehell” from the Middle English “rakel”) whose “… pursuit of pleasure and sensual satisfaction … shows hedonistic, Epicurean, and anti-rationalist patterns of thought,” as Wikipedia puts it.

I wouldn’t necessarily apply the “anti-rationalist” component here, but Curnonsky and Beard certainly shared “rakish” tendencies. Our twin epicures did not hesitate to pursue their “sensual satisfaction” publicly through their gargantuan devotions to the pleasures of the table, and privately, no doubt, through “hedonistic” behaviors not relevant to our Café French™ discourse.

Meanwhile, back at the café

Seated at my favorite corner table at Café de Flore in Paris’ chic 6th arrondissement, I come across an astonishing line in Beard’s 1961 cookbook “Paris Cuisine,” where he comments on the declining post-WWII cafés in Paris and their “ … very mixed crowd of phony artists, haywire poets and every possible nationality of sightseer.”

Muffling my guffaw in a glass of chilled rosé — a Café French™ survival technique — my thoughts shift back to Monsieur Curnonsky. I wonder what he would think about today’s Michelin-endorsed avant-garde cooking and an artsy cuisinier de poisson (fish cook) who serves a purée de poisson poché (poached fish purée) splattered over a sheet of baked parchment paper and calls it “Jackson’s Pollock”?

Top illustration: Poisson = Fish. Poison = Poison. Credit: L. John Harris

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Secrets Of ‘Café French’: Liver, Faith & Time – Foie, Foi & Fois Image

La Vie en Rose: So you want to hang out in Parisian cafés and cultivate the artful, virtually mythic, lifestyle portrayed in films, novels and the media? Bienvenue (welcome)! But indulging in the pleasures of a café lifestyle can be tricky business, fraught with linguistic, social and gastronomic pitfalls. A basic knowledge of what I call Café French™ will give you the simple linguistic and stylistic tools (vocabulary, gestures, fashion tips, etc.) necessary to make the Parisian café your own. With my unique learning system — Café French™ — you can avoid the petty humiliations and disappointments many Americans report after visits to Paris.

La Vie en Rose

First in a series of graphic explorations of French language, food and culture


More from Zester Daily:

» Following M.F.K. Fisher's in Aix-en-Provence, France

» A Coffee Crisis: Paris vs. Berkeley

» Navigating Berkeley's Gourmet Ghetto

» Chez Panisse turns 40!

» Tasters vs. eaters: Fine dining menu heats up

The French café as institution

Our first lesson begins, naturally, with the French café itself, a centuries-old social and gastronomic institution that derives its name from the Arabic word for coffee, qahwa, via the Turkish kahve. The oldest surviving café in Paris, Le Procope, dates to the 17th century. Although still functioning in all its romanticized glory as a magnet for artistic types and modern versions of my favorite café character, the 19th-century flâneur, the French café is, like so many French institutions today, in crisis. Crisis (crise in French, pronounced “kreez”) will be the underlying theme of Café French™ Lesson One.

Adam Gopnik, perhaps our most exuberantly articulate Francophile (and an “ex” Parisian expat), has dubbed the French café the “highest embodiment” of French “commonplace civilization.” The café is, he seems to be saying, so embedded in quotidian French life that for the French it simply is. Well, that’s all well and good for the French, but for Americans it’s not so simple.

While the Parisian café itself is arguably, echoing Gopnik, the highest embodiment of the French café, the numbers are sadly dwindling — from as many as 45,000 cafés in the 1880s to something like 7,000 today. Nevertheless, Americans continue to flock to the venerable survivors such as Le Select, Café de Flore, Les Philosophes, Les Deux Magots, La Rotonde and Le Procope.

Crise de foie

It would be an exaggeration to say that abusing the Parisian café can kill you. But for the uninitiated and unwitting it may not be far from the truth. Think about it: All the glorious French consumables associated with the café are either high in alcohol (wine, absinthe); caffeine (coffee, tea); butter fat (croissants and triple-crème cheeses) and sugar (pastries and tarts); or animal fat and salt (charcuterie, foie gras). This is French gastronomic heaven translated into a nutritional version of Russian roulette!

Let’s focus for a moment on foie gras (pronounced “fe-wah grah”), that quintessential Gallic delicacy popular in cafés that means, literally, “fattened liver.” It is made from the livers of force-fed ducks (canard) and geese (oie, pronounced oy, like the Yiddish oy vey). Eighty-five percent of the calories in foie gras are from fat. As delicious as it is, woe to those who overindulge in foie gras!

* Gavage in English also refers to the technique of feeding newborn infants having problems swallowing milk or formula by inserting a tube down their nose and into their stomach.

* Gavage in English also refers to the technique of feeding newborn infants having problems swallowing milk or formula by inserting a tube down their nose and into their stomach. Illustration credit: L. John Harris

Usually found at cafés in the form of a spreadable mixture, pâtépâté de foie gras de canard (or, d’oie) — it is served with slices of toasted bread and, commonly, with small pickles called cornichons. More expensive and richer still is foie gras served whole, either cooked or not – foie gras entier (the “entire” liver).

Like the Parisian café, foie gras is also in crisis. The controversial process of manufacturing foie grasforce-feeding corn to ducks and geese to fatten their livers — gavage (“ga-vage“) — is being challenged, particularly in the United States where animal welfare activists have virtually shut down this age-old technique. But even in France there is growing concern about the animal welfare dimension of the foie gras industry.

Just as stuffing feed into a duck or goose can expand their livers to the bursting point, the same is true for café-goers who gorge on those very same livers. Excessive foie gras consumption can unleash what the French call a crise de foie, literally a “crisis of the liver” (see top illustration). From mild symptoms of dyspepsia (indigestion) to acute bilious conditions, such liver maladies (les maladies du foie) can be serious, even fatal.

Crise de foi

It’s curious, if not confusing, that the French word foie is phonetically identical to the French word for faith — foi. A crise de foi — crisis of faith — is usually associated with a religious crisis, perhaps the belief that God is dead. However, in French existentialisme, the 20th-century philosophical school most identified with the celebrated café Les Deux Magots regular, Jean-Paul Sartre, one’s crise de foi can be totally secular in nature — the feeling that life is meaningless and absurd. This condition can lead to extreme acts of political, artistic and psychological violence, even suicide (in French, suicide, pronounced “Su-e-seed”).

One more fois

One more “fe-wah” to consider: the word for time — fois — as in “for a second time” or “the next time.” So, for example, if your first attempt at suicide fails, you can try for a second time — une deuxième fois. Or, if you are hospitalized for a crise de foie, you might be more modest when eating pâté de foie gras the next time — la prochaine fois.

But not to fear — Café French™ is here! Master the appropriate French vocabulary applied to the social, aesthetic and gastronomic codes embedded in French café culture and you can avoid the potential perils of the French café: rude waiters, snubs from locals, fashion missteps, indigestion and depression.

In my experience over the last several years, spending months at a time (mois à la fois) in Paris studying the art of the café, I have never experienced a crise — existential, gastroenterological or otherwise — only that bittersweet feeling of contentment (le contentement) tinged with nostalgia (la nostalgie) the French describe as la vie en rose — “life in the pink.”

________________________________________

Selected Vocabulary

la crise            n.f        crisis

le foie              n.m      liver

la foi                n.f        faith

une fois          n.f        time

le temps         n.m      time

un café           n.m      café

le café             n.m      coffee

un suicide      n.m      suicide

le gavage        n.m      gavage

deux/ième     num.    two/second

entier              adj.      entire, whole

existential       adj.      existential

un flâneur      n.m      urban observer

la nostalgie     n.f        nostalgia, longing

________________________________________

 Top illustration credit: L. John Harris

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Heroic Female Chefs Still Cookin’ Up A Revolution Image

Mystique — and hyperbole — surround North Berkeley’s legendary Gourmet Ghetto after almost half a century. The neighborhood, ground zero for a gastronomic explosion that morphed into a California cuisine revolution in the 1970s, seems to get more media coverage today than in its heyday. And sometimes it’s just plain silly.

Consider, for example, the overhyped version of today’s Ghetto portrayed in an October Forbes magazine article by Lanee Lee titled “Spending 24 Hours in Berkeley’s Gourmet Ghetto.

Her mission to spend a whole day eating her way through the Ghetto begins at 9 a.m. But after just nine hours of nibbling and sipping at Ghetto icons such as the Cheese Board and Alice Waters’ Chez Panisse, and several of the nouveau arrivé spots such as Philz Coffee from San Francisco, Lee takes off south for downtown Berkeley and even Oakland. She as much as admits the aborted mission when she says about one downtown restaurant, “Technically, it’s not in the Gourmet Ghetto …” Technically? You are either in or you are out (see map).

Lee’s article reveals, however unintended, the unhyped truth that the Gourmet Ghetto struggles today to keep up with its own revolutionary legend, let alone the increasingly vibrant foodie meccas to the south.

The reality behind the hype

Two female chefs-cum-writers who can testify to the true gravitas behind the original Ghetto’s supersized legend are Ghetto legends in their own right — Joyce Goldstein and Victoria Wise. Both cooked at Chez Panisse during its formative years before moving on to their own fame: Wise with her Pig-by-the-Tail Charcuterie (1973-1986), across the street from Chez Panisse, and Goldstein at her Square One restaurant in San Francisco (1984-1996). Since the close of their much-missed showcases they have established themselves as culinary consultants and prolific cookbook authors with national reputations.

Both women have impressive new books out that attest to their continuing commitment to the revolution they served so brilliantly: Goldstein’s “Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness” (UC Press) and Wise’s recipe collection, “Bold: A Cookbook of Big Flavors,” co-authored with Susanna Hoffman (Workman).

With the publication of Goldstein’s book, we finally have a scholarly account of the California cuisine revolution based on hundreds of interviews of the food- and wine-loving souls who made it happen — cooks, artisan food producers, winemakers and farmers. Among them, adds Goldstein, were an “unprecedented number” of women. One of these was Victoria Wise herself. Before she opened “the Pig,” as her shop was affectionately known in the Ghetto, Wise was Chez Panisse’s first chef.

Wise’s new book, “Bold,” presents a collection of full-flavored and full-plated (bye-bye, little plates) dishes that further define the hearty international melting-pot foundations of a new American cooking that has emerged in the wake of California’s outsized culinary contributions.

When legends collide

I had known Goldstein and Wise professionally back in the day. Then in 2010, after publication of my “graphic memoir,” “Foodoodles: From the Museum of Culinary History,” I invited them to join me on an author’s panel at the Berkeley branch of Books Inc. I titled the presentation “Legends of the Gourmet Ghetto” and included Alice Medrich of Cocolat fame (1976-1991) as well as Bruce Aidells, Berkeley’s sausage king who got his start in the Ghetto in 1979 chefing at Marilyn Rinzler’s “still-clucking” ode to chicken, Poulet.

The panelists shared stories and laughs about the early years in the Ghetto and agreed that the revolution, though clearly Euro- and mostly Franco-centric in inspiration, was largely triggered by the lack of traditional culinary arts training in the Ghetto. An autodidact love of fine food translated our European food epiphanies into an ingredio-centric cooking language outside the narratives of haute cuisine and directly relevant to our own time and place.

A new body experience

To be sure, ours was not the first generation of Americans jolted by what we tasted in France and beyond. A generation before Julia Child’s fateful encounter with French gastronomy, The New Yorker’s “Letter From Paris” columnist, Janet Flanner, had her own Proustian moment in France. In the introduction to her book, “Paris Was Yesterday 1925-1939,” a collection of her still wonderfully readable columns, Flanner writes:

I can recall the sensual satisfaction of first chewing the mixture in my mouth of a bite of meat and a crust of fresh French bread … Eating in France was a new body experience.

Yes, a sensual body experience. Very different from the visual and brainy (as in left brain) extremes of fine food so common in today’s haute cuisine world of masculine high-tech art food offered in San Sebastian, Spain; Copenhagen; London; and New York.

And who better than women such as Goldstein and Wise a few generations after Flanner to seduce our sensual bodies with simple, traditional food sourced and prepared right in our own gastronomic region — California.

Cuisine bonne femme

If you study my map of the Ghetto of the 1970s you will note that it was, indeed, the women at their shops and restaurants who were calling the revolutionary shots: Joyce Goldstein, Victoria Wise, Alice Medrich, Marilyn Rinzler and, of course, Superwoman herself, Alice Waters.

I say “Superwoman” because Waters has always had the extraordinary ability — “genius,” Goldstein says — to get people to do her bidding — especially men, I’d add. When she came to the Cheese Board just before Chez Panisse was to open and asked whether I would wait tables, I jumped at the opportunity, as if I had been handed a first-class ticket to Provence. Waters must have memorized Dale Carnegie’s perennial bestseller, “How to Win Friends & Influence People.”

One of Waters’ leading men in those early Ghetto days, Mark Miller, who followed the epic reign of Jeremiah Tower as chef de cuisine, slyly observes in Goldstein’s book that the food emerging at Chez Panisse in the 1970s was far from revolutionary. It was, he notes, heavily influenced by the genre of French cooking known as cuisine bonne femme, the bourgeois home and humble restaurant cooking of French women. He’s right. But wasn’t that, if not the food per se, the Gourmet Ghetto’s revolution, or at least a key component?  Talented and powerful women running the show.

"Off With His Toque!" Credit: L. John Harris

“Off With His Toque!” Credit: L. John Harris

It was an increasingly feminist world we were living in circa 1970 and Berkeley was, of course, one of its capitals. Today, we take for granted women running professional kitchens, though it’s still a struggle for female chefs to get the same media attention as the men.

But back in those early days of the revolution it was, it seems to me, as if a Code Pink version of Mother Nature rose up and shouted out through Ghetto legends like Joyce Goldstein and Victoria Wise, “No more crap food! Off with his toque! You go girls!” And they still are.

Top graphic: “Original Gourmet Ghetto 1970s.” Credit: L. John Harris

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Holy Cow! Ban On Kosher Slaughter Comes To Head Image

I couldn’t believe what I was reading in the New York Times this summer about the controversial Polish ban on ritual kosher animal slaughter. I was just arriving in London, en route to Paris, and thought to myself, “Isn’t this what happened in the 1930s when Hitler came to power and began dismantling Jewish culture in Europe?”

As described in Dan Bilefsky’s article, “Polish Jews Fight Ban on Religious Slaughter of Animals,” the warring factions in the dispute compose the oddest collection of bedfellows one can imagine. At least in the 1930s you had relatively clear-cut sides in Poland: fascists vs. Jews.

Defending religious ritual slaughter that uses a special razor-sharp knife for the task, you have, according to Bilefsky’s article, Polish Jews and Muslims (halal slaughter is similar to kosher) teamed up with the Catholic church — in fact, Pope Francis himself is involved. Hard to imagine the West’s three major, and often feuding, religions getting together on the same side of anything.

Supporting the ban on kosher and halal slaughter in the name of so-called “humane slaughter” — using a special “captive bolt” gun that stuns the animal into unconsciousness before slaughter — you have Polish animal welfare advocates, assorted leftists and right-wing nationalists (read neo-fascists). This latter group is, of course, happy to see Jews and other minorities in Poland lose out again.

Here’s the wrinkle: Ritual slaughter in Europe is legally exempt from the requirement of pre-slaughter stunning. The exemption, agreed to by the European Union in 1979, acknowledges the human right of religious minorities to carry out animal slaughter according to ancient traditions.

So the ban in Poland actually violates a legal exemption that appears to trump Poland’s ban. A pending ruling from Poland’s highest constitutional court will seek to resolve this dispute. In the meantime, the two sides are fighting it out in the court of public opinion, if not in the streets of Warsaw.

Déjà vu all over again

After reading the Times’ piece and an update on the ban in the Wall Street Journal, I began looking more deeply into the question of humane animal slaughter and its complex and eerie history.

In the early 1930s, efforts were made in Europe, especially in Germany to restrict ritual slaughter, at least ostensibly, in the name of animal welfare. In Great Britain, The Slaughter of Animals Act of 1933 required the electrical stunning of animals before slaughter. The exemption for religious slaughter that existed at that time was challenged by fascists, including British veterinarian Arnold S. Leese. In his 1938 paper “The Legalised Cruelty of Shechita: The Jewish Method of Cattle-Slaughter,” Leese states:

The Aryan or Christian has decided that his cattle shall be stunned first so that they will not feel the anguish of the cut and the awful struggle against death which follows it. The Jew and the Mahomedan claim and receive exemption by British law from following the Briton’s example.

Leese goes on to say that in a future fascist Britain, the exemption would be overturned.

The anguish of the cut

Going further back in history, one is reminded that the invention of the guillotine was considered humane in its day, a revolutionary technology designed to limit suffering in beheadings. The French Revolution’s bloody Terror was “revolutionary” in more ways than one.

And a razor-sharp metal knife must have been considered revolutionary (and humane) in ancient times. In Jewish dietary code, it is required that the blade of the shochet’s knife (the chalef) be extremely sharp and long enough to sever both carotid arteries with one smooth and decisive cut, thus causing near instantaneous unconsciousness, or “insensibility” as science likes to describe the loss of awareness (and pain) of animals being slaughtered.

Temple Grandin to the rescue

In all the recent coverage of the Polish ban on ritual slaughter, the one perspective curiously missing is that of science. Science is not my usual default position, but in this case, it’s the essential “objective” dimension in the debate over animal welfare and pain-free slaughter.

Who better, then, to provide the science than Temple Grandin, the world’s leading authority on humane slaughter and, it must be noted, an unrepentant meat eater. Her personal story, including her triumph over autism, is well-known by now, following the recent release of the film “Temple Grandin.”

Grandin’s disability seems to be her virtue: objectivity. Typical of autism, Grandin has had difficulties with social interaction with humans, but her empathy for animals is uncanny and poignant. For much of her life, she hugged cows, not humans.

While her idiosyncratic personality may raise some eyebrows, no one can challenge Grandin’s credentials as a scientist — she has revolutionized the meat processing industry with her cattle management systems that keep the animals as comfortable as possible as they approach the inevitable. Her innovations are based on the insight that happy (stress-free) animals and pain-free slaughter guarantees better tasting meat for the consumer and more profits for the meat industry.

So when Grandin studied properly managed traditional ritual slaughter and compared it to modern technological slaughter she came to the following conclusion in a 1994 paper, “Religious slaughter and animal welfare: a discussion for meat scientists”:

Kosher slaughter performed with the long, straight, razor-sharp knife does not appear to be painful … One can conclude that it is probably less distressful than poorly performed captive-bolt or electrical stunning methods, which release large amounts of epinephrine …

Elsewhere she has noted that properly handled cattle appear not to be aware during ritual slaughter that their throats have been cut. Grandin appears to be constitutionally incapable of anthropomorphism.

It’s still unclear how the Polish brouhaha (moohaha?) will be resolved in the courts, though a decision is expected soon. The forces arrayed in this story are ideological and emotional and tied to very old prejudices. But I’d like to think that Grandin’s approach, call it scientific empathy, will contribute once and for all to an end to these provocative bans on ritual slaughter and, at the same time, lead to increasingly well-managed ritual slaughter practices that guarantee animals the best of both worlds, here and in transition to the other.

Top illustration: Ancient vs. Modern Slaughter. Credit: L. John Harris

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