Sunday, December 11, 2011

The Language>Place Blog Carnival - Edition #12 (Food)

It was a pleasure to be the host for the "Food" issue of Language>Place. I received a variety of links, some which are directly related to a specific food, others feature food in a broader sense, and some merely make reference to a food. The contributors this month offer us visual posts, true stories, flash fiction, and poetry--something for everyone.

I'm not going to waste space with a lengthy introduction. After all, does a mother offer a long description or explanation when serving something new? Of course, not. She just says "Try it." So dig in! We've got a smorgasbord of delights for you to sample.


Terri French (The Mulling Muse) tells us the story “Cóndor azúcar” which takes place in Peru. It features a young boy, a mighty condor, and granular goodness.

In "Jogged Memory", Sandra Davies (lines of communication)  shares her thoughts on the discovery of an old photograph  of her Sunday lunch.  I won't reveal what she had for lunch, but what a lovely picture it is.

Jonathon Khoo (Things that Make me Go Hmmm), has tried anything from wax moth larvae tacos in California to blood sausages in Germany, but the best meal he's ever eaten was in India. Find out why it haunts him today.

Former resident of Puerto Vallarta, Margo Jodyne Dills (It's Always Something) shares her poem “The Secret Life of Jasmin Garcia Guadalupe” which features “one small plastic bag filled with water, nectar, jarabe,” and a whole lot more.

Smoky Mezcal, anyone? Steve Wing (Delinquent Dispatch) shows us the variety of foods offered at a market in Oaxaca.
Brigita Orel (Do the Write Thing) shares her flash fiction piece entitled "Language Misadventures." Lavender, parsley, basil, and other herbs appear in this Danish/Slovenian story.

Stefan Hofke (My European Life) highlights the Swabian pretzel (Brezel) which can be eaten at any time of the day.


Michelle Elvy (Glow Worm) shares memories of her years spent sailing in Mexico, experimenting with Mexican chilies, and one hot and spicy situation you might want to avoid.

Ever gone fishing for herring eggs? If not, let Vivian Faith Prescott (Planet Alaska) explain how it works. “This is the same technique that my husband's and my children's Tlingit ancestors have used for thousands of years.“

Marilyn Braendeholm (Misks Cooks) explains why she no longer hates a certain food. This post comes complete with a recipe for one of my favorite European breakfasts, photos of Hannover-Müenden in Germany, and a Danish translation.

In Repas d'un midi lointain, Jean Morris (Tasting Rhubarb) shares memories of culinary and emotional life in France in the 1970s. The menu includes spicy sausages cooked long and slowly with finely sliced white cabbage and juniper berries.

"Rain, darkness, more or less constant wind, difficult food." That is what Beth Adams (The Cassandra Pages) heard about life and cuisine in Iceland before her visit. Join her as she recalls the culinary adventures (with wonderful photos) of Hákarl, grilled seabird, and even smoked puffin.
Dorothee Lang (Life as a Journey) offers an e-flection on multicultural mockings that starts with depictions of racism, and moves on to ethnical food, blacks and whites of thought and skin colour, to shades of political correctness and situational incorrectness.

What do Twain, Italy, and Tabasco have in common? They are all featured in the post "A curious old town" by Parmanu. A nice read with great visuals. I especially love the picture of the Italian woman taking a photo of herself.

Food as fish bait for learning? Laurie Kolp (Conversations with a Cardinal) shows how one can use food to teach children acceptance.  "Exposure to different kinds of food not only enriches our cultural awareness, but it also brings us together for a bigger purpose; peace."
Whenever a family member travelled, the first question always asked the traveler upon return was "What did you eat?" Whether it be creole shrimp, Indian curry, or Brunswick stew laced with squirrel, Linda Wastila (Left Brain Right) says her love of all things edible comes from her parents.

 Rouch Swalwe  (Fünffingerplätze) tells us about a special birthday, a cocotte ronde, and a bird tale, complete with photo of tasty chicken.

Delicious cornbread filled with arepa, cheese, beans, avocado, plantains and other vegetarian ingredients. Christopher Allen (I Must be Off!) shows us that finding a gluten-free lunch in London is not as hard as it seems.

The interview post "I just want to buy a sandwich" gives us a glimpse into the life of Nine (Abyssinia Henry) and discusses travel, heartache and his dire need of an "f'n sandwich".

Christiane Alsop (Beyond the Margins) introduces us to a fun word play with translation. Try doing this with a sentence or paragraph from one of the other carnival contributions.


Rose Hunter (Fotos del Dia) shares a poem that takes place in Acapulco. Included are jittering coffee cups and one very special man.

Siddartha Beth Pierce has a mix of items-- artwork and two poems. One features fresh blueberries, cabernet sauvignon, and cherry-stained mouths.


There is a symbiosis hard to explain.” Judy Roney (I'd Like to Say) shares her poem about writing in a coffee shop.

Sonnet Mondal (Sonnet Mondal's Official Website) tells us about more than Bengali tea in the poem “The tea stall outside the university”. 

Not only does Stella Pierides offer us a haiku about ruby wine, she also has 16 other food related haiku in her post.


Call Edition #13 
Edition #13 will be hosted by writer and Lebenskünstler Christopher Allen. A native Tennessean, Christopher has lived in Germany for more than fifteen years. When he’s not editing, teaching or writing fiction, he blogs about his travels at I Must Be Off! The feature theme for Edition #13 is “Lost in Translation: The Humo(u)r Edition". Submissions are open Dec 1-Jan 8. Posts should be humorous, on the theme of humour, an attempt at humour, or even a blatant rejection of humour. Your post can be prose, poetry, photos, jokes—but as always, a wide range of contributions is welcome. Edition #13 is planned for mid-January 2012: Guidelines.


Christopher Allen said...

I love the menu format! Well done!

Laurie Kolp said...

Linda- This turned out perfect. I love your menu format and simplicity in presentation. Thanks for all the hard work!

Linda H. said...

Thanks--I knew I took all those food photos during vacation for some reason. They helped set up the menu format and all the great links filled the menu.

Linda said...

Oh this is delectable, Linda! Flapping open my linen napkin, pulling up the chair. Thanks so much for hosting! Peace...

Dorothee Lang said...

Such a huge and wonderful combination! Thanks so much for creating this international menu. Looking very forward to trying every single dish it includes.

Sandra Davies said...

The menu is mouthwatering - everything a menu should be - and I look forward to several feastings.

Linda H. said...


Brigita said...

You offered us a delectable menu, Linda. I enjoyed this edition very much. Thanks for hosting it.

Michelle Elvy said...

Wonderful way to organize all these delights! Looks like a good way to fill up this week. Thanks, Linda, for this edition, and for including such variety. YUM!

Judy Roney said...

What an amazing array of delights here in this piece. I feel like I'm having an incredible dinner with friends. I'll get the coffee now. :) Great job, Linda. I'm so pleased to be a part of this.

Kary(n) said...

Reading the menu makes me HuNgRy!!!

Africanfood said...

Hey Friends I eat African food in South africa and i really enjoy it.Food was really good.

Parmanu said...

A sumptuous feast. I love the menu idea, and I'm struck by the number of entries that match the theme. A unique edition - thank you, Linda.

Terri L. French said...

Many delectable words here! I especially liked Jean Morris' piece. I was unable to post on her blog, so I hope she sees this. Well done, Jean!

Linda H. said...

Thanks for the comments, everyone.

jan said...

This was a beautiful and creative post! I love the way you did it. And thanks for stopping by begin...begin again.