Food for Thought
- Ocean City Today
- Front Page
- Photo Gallery
- Public Notices
- Live Traffic Cams
- About Us
- Contact Us
Find a Business
Food For Thought
By: OCsue on December 6th, 2013
(Dec. 6, 2013) The holiday season is upon us and Madison Avenue is flooding the market with advertisement. My eyes are mesmerized as the TV flashes images of mouthwatering food. Ivan Pavlov would have been proud that his research also pertained to two-legged subjects. I beseech my inner being to resist the festive temptations. But in the moment, I question am I really hungry or is my appetite blind to the word “satisfaction.”
As a seeker of truth, I delve into the archives of physiology. But after much painstaking exploration, I come up with a simple conclusion. The practical difference between hunger and appetite is: when one is hungry, you eat one slice of pizza. After that, your appetite may lead you to eat two or more slices because of the delectable taste.
I must confess my mouth is watering from the sins of yearning. Appetite is translated in my narrow mindedness to “appetizer.” The tantalizing little morsels are not to be confused with hors d’oeuvres. Appetizers are the first course in a meal while seated at the table. Their purpose is whet the appetite, but should not be filling.
Quoting William and Mary Morris’ Dictionary of The Word and Phrase Origins: The French …
By: OCsue on November 29th, 2013
(Nov. 29, 2013) Clementine Paddleford was one of the most widely read and best known food editors in the world. She was the Nellie Bly of culinary journalism; no story was too small and no destination was too far. She became a pilot so she could fly around the country to report on America’s many regional cuisines. Her position as a contributing writer for the New York Herald-Tribute, the Sunday newspaper supplement which appeared in The Times, and Gourmet magazine pivoted her to a household name.
Paddleford’s devotion to truth and taste gave her the foundation to define American culture. There is no question she was ahead of her time and enticed this nation’s voracious appetite for food. Her intensively researched articles and whimsical style of writing was a precursor of celebrity chefs and the advent of television cookery.
Clementine is no longer with us but her legacy lives on. Her most notorious book, “How America Eats,” is literally a stroll down memory lane. The Thanksgiving feast is over and the refrigerator is packed with leftovers. How would Paddleford approach a recipe for this particular time of year? First, she would research the original Thanksgiving menu…