bulka wrote:
> On Jul 28, 1:07 pm, blake murphy > wrote:
>> On Tue, 28 Jul 2009 09:04:15 -0400, Jean B. wrote:
>>> bulka wrote:
>>>> On Jul 25, 7:31 pm, "Jean B." > wrote:
>>> Those canned things, even if not home-canned, are still pretty
>>> minor compared to what we have now. That BBQ sauce, though...
>>> You know, if you want to continue with this, you can find Algren's
>>> completed write-up. Also Pat Willard wrote a book based on the
>>> same archives. I got both through inter-library loan and then
>>> decided to buy them.
>> the inter-library loan system is one of the coolest things ever. it's
>> amazing the things they can get for you.
>>
>> your pal,
>> blake
>
> The one thing this book could use is a glossary, or footnotes. There
> are a lot of terms for ingredients or techniques or measurements that
> are either local, idiosyncratic, slang,or just out dated that I don't
> understand (or maybe I just stoopid). What work Kurlansky did here, I
> think it is more for historical, anthropological, annecdotal interest,
> than for someone who could get a picture by reading a recipie. A few
> hundred lines of interperetive deffinitions would fix that.
>
> BTW, I loved the Depression Pie essay (towards the end of Far West).
> She's my idea of a cook!
>
> And, thanks for the refs., Jean. I'll hit the inter-library. That's
> my MO, too - read it for free, then, while I'm waiting for it to come
> out in paper or find it on sale, I'll be able to think over whether if
> I really need it. Anti-impulse buying.
>
> B

I also do that with fiction. I will, with few exceptions, get the
book from the library. Then I will buy it only if it is something
meritorious, which I will want to read again. In fact, I am
looking forward to reading my stash of books that I have already
read and enjoyed.

--
Jean B.