Mark Morton | |
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 Mark Morton, 2022 | |
| Born | December 31, 1963 Weyburn, Saskatchewan, Canada |
| Education | PhD Early Modern English Literature |
| Alma mater | University of Toronto, PhD 1992 |
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Mark Morton (born 1963) is a Canadian author. He is best known for non-fiction books and articles on language, history, and food culture. He is also the co-founder of the Winnipeg International Writers Festival [1] and former writer and broadcaster for CBC Radio One.
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Morton was born in Weyburn, Saskatchewan and grew up on a small grain and cattle farm in that province. He attended the University of Regina for a BA and then the University of Toronto for an MA and PhD in Early Modern English Literature, focusing on The Faerie Queene by Edmund Spenser.
Morton has written four non-fiction books on topics pertaining to language, history, and food culture: Cupboard Love; The End; The Lover's Tongue; and Cooking with Shakespeare. From 2001 to 2012, he was also a regular contributor to Gastronomica: The Journal of Food and Culture, in which he published more than 50 articles. [4] Morton has written one novel: The Headmasters.
Cupboard Love: A Dictionary of Culinary Curiosities (Bain & Cox, 1996) explores the etymological origins of more than a 1000 English words pertaining to food, cooking, and eating. The entry for "pomegranate," for example, explains how that word derives from the same Latin source as "grenade" and "granite," while the entry for "souffle" shows how that word is related to "flatulence" through a shared Proto-Indo-European root that meant "to blow."
In 2003, Cupboard Love was translated into Czech and published by Volvox Globator (Prague) as Nadívaný pštros. [5] A second and expanded edition was published by Insomniac Press in 2004. It was one of three books nominated for a 1996 Julia Child Cookbook Award in the Food Reference/Technical Category (Calphalon Award). [2]
The Atlantic commented that the book "lays out the histories of hundreds of food-related terms as deftly and completely as any casual reader could wish." [6] Cupboard Love was also reviewed or cited in The Globe and Mail, [7] Choice Reviews, [8] The London Free Press, [9] The Edmonton Journal, [10] The Hamilton Spectator, [11] The Winnipeg Free Press, [12] and Publishers Weekly. [13]
The End: Closing Words for a Millennium (Bain & Cox, 1999, co-authored with Gail Noble) draws from hundreds of primary sources such as newspaper articles, letters, diaries, poems, plays, and sheet music to explore how people living at the ends of previous centuries celebrated or thought about the end of their own century (or the beginning of their new one). The Toronto Star commented that "Although most of The End is a sort of narrated anthology of centuries-old newspaper articles, letters, diaries and the like, Morton and Noble's introduction is a short history in all things millennial. [14]
The Lover's Tongue: A Merry Romp Through the Language of Love and Sex [Dirty Words in the UK] (Insomniac Press, 2003) explores the origins of English words and phrases pertaining to love and sex. In the UK it was published by Atlantic Books as Dirty Words: The Story of Sex Talk. [15] The Guardian noted that "no other book that offers such a compendious and up-to-date trove of erotic etymology.” [16] The Lover's Tongue was also reviewed or cited in The Times (London), [17] The Globe and Mail, [18] and The National Post, [19]
Cooking with Shakespeare (Greenwood Press, 2008) explores food culture in Shakespeare's England: what was eaten, how it was cooked and served, how different classes ate different foods, customs at the dining table, and so on. It include sixteenth-century recipes in facsimile and in modern renderings. Choice Reviews noted that Cooking with Shakespeare "ventures beyond literature and cookery into history, etymology, and sciences. Thorough, exemplary, logical, and unflinchingly authentic, the volume is a labor of love and thoughtful scholarship." [20]
The Headmasters (Shadowpaw Press, 2023) is a young adult, dystopian novel set in northern Ontario. It is scheduled for publication in February 2024. [21]
Between 1993 and 2005, Morton wrote and broadcast more than a hundred columns pertaining to language and pop culture for CBC Radio One, initially on CBC Winnipeg's morning show and later on the national weekly program Definitely Not the Opera. He also wrote and broadcast an hour-long documentary about the last day of the nineteenth century. [22]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
Macaroni is dry pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.
Rugelach is a filled baked confection originating in the Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the diaspora.
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Jamaica, Dominican Republic, Saint Croix, The Bahamas, Colombia, Bermuda, Curaçao and Puerto Rico as well as in the United States and Canada.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
David Rocco is a Canadian author, cook, and host of several internationally syndicated television series. He is most known for producing and hosting the television series David Rocco's Dolce Vita, and publishing four cookbooks Avventura, David Rocco's Dolce Vita, Made in Italy, and David Rocco's Dolce Famiglia.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages.
Figgy pudding or fig pudding is any of several medieval Christmas dishes, usually sweet or savory cakes containing honey, fruits and nuts. In later times, rum or other distilled alcohol was often added to enrich the fruitiness of the flavor.
Margo Oliver was a Canadian cookery expert. She was the food editor of Weekend Magazine and wrote a number of cookbooks as well as articles on the subject of cooking.
The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential.
In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course, and most likely the entire meal. Likewise, an extended banquet might include many courses, such as a course where a soup is served by itself, a course where cordon bleu is served at the same time as its garnish and perhaps a side dish, and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place.
The Good Huswifes Jewell is an English cookery book by the cookery and housekeeping writer Thomas Dawson, first published in 1585. It includes recipes for medicines as well as food. To the spices found in Medieval English cooking, the book adds herbs, especially parsley and thyme. Sugar is used in many of the dishes, along with ingredients that are uncommon in modern cooking like violets and rosewater.
Darra Goldstein is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
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