#Food in Books | Explore Tumblr Posts and Blogs

blindmanbaldwin · 9 months

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I've been (slowly) incorporating more fiction into my reading recently, and I've noticed how prevalent food is in the texts. Whether it's stuff for young people or adults, classic mythology or contemporary works, more commercial works or more literary works — food is everywhere. I'm but a humble cubicle drone so I don't know why this occurs. Perhaps it is the sensory information conveyed by food. Perhaps it's because it gives a short-hand to establish setting. Maybe food gives an insight into character: their background or their personality. Could be bringing the story-world into the reader — banal experience of eating grounds everything. I don't know, maybe there's something I'm missing. I'm certain there are actually qualified people who have explored this bit in great depth.

#random musings #reading fiction #food in books #idk this came to me as i ate tonight #noodles sure rule #have a good night everyone!

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typhlonectes · 2 months

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#whole foods #memes #STEAL THIS BOOK

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alexislunacreations · 2 months

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When I started drafting this graphic, I thought I had three or four dishes mentioned in this book tops… Nope, it’s more like twenty. I can’t even fit them all 😂 I blame Redwall for starting me on this path at an early age. Get your copy of 𝐋𝐨𝐯𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐎𝐜𝐜𝐮𝐥𝐭 𝐓𝐫𝐚𝐮𝐦𝐚𝐭𝐢𝐜 using this universal link to eBook retailers! https://books2read.com/love-in-the-occult-traumatic (includes links for Amazon, Kobo, Apple, Google Play, B&N, and more)

#paranormal romance #steamy romance #spicy romance #romance #vietnamese #vietnamese food #food in books #debut novel #debut author #self publishing #indie author #indie #support indie authors #writers on tumblr

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signourneybooks · 5 months

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Eat Your Greens | Books with Future or Alien Foods | Sci-Fi Month 2023

This year we are bringing the Friday Fives to Sci-Fi Month. A prompt for a top 5 on each Friday in the month. Now as mentioned in our announcement, this is of course completely voluntarily and you can post on any day in the month as you wish. If you have more books for the prompt, that is great too. But if you only have 3 that is fine as well. There is also no wrong response to any of these…

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#food in books #sci-fi books with food #sci-fi month #sci-fi month 2023 #scifi month #scifimonth

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happyheidi · 7 months

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egophiliac · 4 months

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I have SO many thoughts about everything and they are in no kind of order yet, so here's just some quick little bits in the meantime!

I am not normal about any of these characters!

#art #twisted wonderland #twisted wonderland spoilers #twisted wonderland episode 7 spoilers #twisted wonderland episode 7 part 6 spoilers #twisted wonderland book 7 spoilers #twisted wonderland book 7 part 6 spoilers #me just staring at the ceiling thinking about anime characters #if i start talking about the big stuff now it's going to turn into a huge rambling mess so in the meantime #i did not get sebek (yet) (i need to contemplate my gems...) but i did see his groovy #he is just full-on cinderella-sparkles bibbidi-bobbidi-booing into that armor! magnificent.#and i really don't have enough words for how much i love tiny malleus. he is perfect. he is precious. he is everything to me.#he knows who his dad is no matter what some crusty dead talking ectoplasm blobs say #(man no wonder lilia's got hangups if THAT was the general attitude he was getting)#('eww you got your dirty bat cooties on the prince' go sit in the corner with mrs. rosehearts you absolute garbage)#(...i did kind of love that lilia started to wake up because the senate said one nice thing to him)#(and he immediately was like 'this is not reality')#(sounds about right)#on a lighter note i was just. SO charmed by the little throwaway about ✨dragon lord consort esteemed diplomat revaan✨#who picks the vegetables out of his food and hides them under the tablecloth #everything i learn about this man makes me like him more. he was SO dumb.#now we know where malleus gets it from i guess #also unrelated but once again the fact that i named my mc tamago has had unintentional consequences #tamago take the tamago and tamago tamagao tamago #frikkin love that when yuu gives the egg back you can just be like 'i love him. this is my baby now.' 100% accurate.#also yuu continually referring to malleus as tsunotarou even to the senate = amazing. yuu really has NO self-preservation or awareness.#they fit right in with everyone else #<- see what did i tell you. huge rambling mess.#and i haven't even BEGUN to talk about MELEANOR -- (is dragged offstage by a hook)

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escritos-perdidos · 1 year

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unpretty · 10 months

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society is spiraling and culture is a wasteland. i know this because i looked and most people prefer things that are fun and easy, making fun and easy things extremely popular. this is the first time that's ever happened, historically.

#original #why is every post about books and movies and music and food like this #also the posts are always about tiktok like it's a mystery why the most popular app's most popular posts are about popular interests #please learn to accept when you are simply out of step with popular culture which i know you are because you are on tumblr #i know everyone hated hipsters and their interests being more obscure than yours but at least they recognized that they were the outliers #'hipsters suck because they think their taste is sooo much better than everyone else smh'#'my tastes are extremely normal which is why i can say definitively that popular things must be popular due to a conspiracy of some kind'

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what-marsha-eats · 1 year

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Nab a copy of Gingerbread, Helen Oyeyemi’s tome about three generations of women in London, and the gingerbread recipe that’s their curse and their legacy. Sound pretty straightforward? It would be, if not for the talking dolls and cookie shivs. Like her previous work, including Boy, Snow, Bird, it’s wildly imaginative and whip-smart.

#helen oyeyemi #gingerbread the book #magical realism #chick lit #food in books

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nikswonderland · 7 months

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𝘢𝘶𝘵𝘶𝘮𝘯 𝘭𝘦𝘢𝘷𝘦𝘴, 𝘣𝘢𝘬𝘦𝘳𝘪𝘦𝘴, 𝘢𝘯𝘥 𝘧𝘰𝘨𝘨𝘺 𝘴𝘬𝘪𝘦𝘴…

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huellas-poeticas · 8 months

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lazycranberrydoodles · 6 months

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english translation book 5 baby we are in the ‘people assuming kid form hua cheng is xie lian’s son’ era 🔥🔥🔥 / follow for more hualian silliness

#so the part of the book where kid hua cheng suddenly sits bolt upright #because he senses something in the room #and this 7 year old is just 👁️👁️ and radiating immense killing intent #hes so fucking funny 😭#i love him being weird and strange and offputting #‘dianxia why does the high schooler that hangs around your house sometimes have glowing red eyes and know things he definitely shouldnt #and crush things into dust with his bare hands and seem to hate the sun an-‘ mind your own fucking business #drawing baby hc was so much fun i hope i do it again soon #the secret is that xie lian is JUST as deeply weird as his husband but in a less obvious and threatening manner.#guy who has to keep his internal monologue internal because he is thinking things like “wouldnt wanna get choked by those hands!”#out of every god character he is the one who seems to have changed the most from immortality #dying presumably hundreds of times and being alone for hundreds of years does something to your brain #“xiao hua why does your cultivator talk weird and wear the same clothes and eat the same food and-” HE IS AUTISTIC!!!! AND JADED BY THE #PASSAGE OF CENTURIES!!! YOULL NEVER KNOW WHICH IS WHICH!!#my art #tgcf #tian guan ci fu #hualian #hua cheng #xie lian #art #tgcf meme #mxtx #天官赐福 #lmao #hob #heaven official's blessing #the people have spoken...

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sugas6thtooth · 6 months

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Food from the beautiful culture of the Palestinians🇵🇸🍉!! This genocide must end! Their lives and culture must be preserved!!

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writingwithfolklore · 3 months

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Describing Foods - A Masterlist

As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

#writing #creative writing #writers #screenwriting #writing community #writing inspiration #filmmaking #books #film #writing advice #writing about food #food descriptions #descriptive writing #masterlist #Describing foods - a masterlist

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vaspider · 3 months

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If you have celiac or otherwise can't eat wheat, btw, and you like bread, I highly recommend investing in a breadmaker. Even the best store-bought gluten-free bread does not hold a candle to the stuff that comes out of our breadmaker, and it's cheaper per slice even when we buy bread mix in single-loaf bags.

This is our breadmaker. Evie got it on sale, but it is an investment. I'm not going to pretend it isn't a chunk of change up front. There are cheaper ones, but the reason I like this one and think it's worth the money:

It has two smaller paddles, where our older bread maker that my mom got us and got destroyed by getting construction dust in it had one big paddle in the middle. This leaves a big hole in the middle of the finished loaf, which makes the bread much less useful for, like, sandwiches.

Zojirushi is not as well-known a brand in the US, but it's a Brand Name in Japan for good reason. Evie's had our Zojirushi rice cooker for over a decade & we had to replace the inner bowl once bc someone used metal utensils in it and scratched the non-stick coating. We expect to use this machine for at least a decade.

You can program your own cycles, which we found really useful. Evie built a custom cycle that removed the punch-down sections (gluten-free bread tends not to rise as much) and that made our perfect loaf.

A lot of bread machines produce very tall, square loaves, which are awkward to slice, store, and make sandwiches with. This produces loaves that make good sandwiches and toast, and the French toast slices don't crowd the pan.

The top heating element on this gives a really amazingly browned top crust that we definitely didn't get on our old machine.

It's so pretty.

So how is it cheaper in the long run if the machine costs $300+? A little like this:

We use Pamela's Bread Mix bc it's really consistent and easy - you need the bread mix, water, yeast, 3 egg whites, and oil. (We use avocado oil and find it best and most consistent, but regular vegetable oil works!) We buy Pamela's in bulk, and without any subscription discounts or whatever, the $48 pack of 3 bags makes about 11.5 loaves. With the cost of yeast and eggs and stuff, it ends up costing about $4.50 a loaf. (If you buy your yeast in larger bags & store it in an airtight container, you can create less waste and it's also cheaper.)

By comparison, a loaf of Franz GF Bread costs $7-8, and Canyon Bakehouse usually runs about the same.

However, that's not an apples to apples comparison because the Franz loaf is an 18 oz. loaf, whereas our breadmaker makes a 2 lb. loaf. Assuming even the lower-end cost for getting a Franz loaf at the store, an equivalent amount of bread would cost $12.42, and it's not nearly as good.

(Yes, gluten-free bread is fucking expensive. That's part of why I'm writing this post in the first place.)

Anyway, assuming you eat 2 lbs. of bread a week in your house - a breadmaker loaf, basically, to make the math simple - you'll end up spending $7.92 less on bread every week. That means that even at the most expensive cost for the Zojirushi, if you buy it at its highest price (don't do that! wait for a sale!) it'll take 50 weeks - about a year - before the breadmaker pays for itself. If you manage to get it on a 25% off sale (which we did), it pays for itself in about 9 months.

Nine months, I must stress, in which you are eating much more delicious bread.

We tend to go through a couple of loaves a week because toast, sandwiches, and melts are great food for people with low spoons.

Evie and I perfected the Pamela's mix recipe for this particular machine - I'll get it typed up when I'm downstairs next, along with the quasi-babka recipe. (Really, it's like a marble cake and babka and bread had a baby, and it's a family favorite.)

Bread good. The end.

#my peasant roots let me show you them #homemaking #queer homemaking #food #food cw #affiliate links #i may make a few pennies from these links #and use them to buy books

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happyheidi · 1 year

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