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Quote by Christopher de Hamel

“The writing, in huge insular majuscule script, is flawless in its regularity and utter control. One can only marvel at the penmanship. It is calligraphic and as exact as printing, and yet it flows and shapes itself into the space available. It sometimes swells and seems to take breath at the ends of lines. The decoration is more extensive and more overwhelming than one could possibly imagine. Virtually every line is embellished with color or ornament.”

Quote by Christopher de Hamel

Book:Meetings with Remarkable Manuscripts
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Meetings with Remarkable Manuscripts

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Christopher de Hamel

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“The 'most precious object of the Western world' is now a national monument of Ireland at the very highest level. It is probably the most famous and perhaps the most emotively charged medieval book of any kind. It is the iconic symbol of Irish culture. It is included in the Memory of the World Register compiled by UNESCO. A design echoing the Book of Kells was used on the former penny coin of Ireland (1971 to 2000) and on a commemorative twenty-euro piece in 2012. One of its initials was shown on the reverse of the old Irish five-pound banknote. It has been illustrated on the country's postage stamps. Probably every Irish bar in the world has some reflexion of its script or decoration.”

HistoryIrelandIllustrationIrishUnescoPostage StampsMedieval LiteratureBook Of Kells
Book:Meetings with Remarkable Manuscripts
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“the extraordinary carelessness with which the text has been handled [...] a more than normal share of errors, even by the stanards of the time. The treatment of the canon-tables [...] is unbelievably irresponsible [...] It looks as if the Kells scribe did not care very much, knowing that nobody was going to use the volume for reference, and that it had, first of all, to be a beatiful object.”

ErrorsIrresponsibleBeautiful ObjectsBook Of Kells
Book:The Book of Kells: Reproductions from the Manuscript in Trinity College Dublin
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“Why resist the Iona hypthesis? In part to play devil's advocate, but mostly because the wit, verve and apparent sponteneity - the daredevil quality of the Book of Kells is not in evidence in Iona. It is, however, abundantly present in Pictish sculpture, and thanks to new research we now know that Pictland has a monastic site that once rivalled Iona.”

WitIonaPictsBook Of KellsVervePictlandPictish SculpturePortmahomackSponteneity
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“A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine. Food and the human spirit are united. Modern people have lost their clear instinct and consequently have become unable to gather and enjoy the seven herbs of spring. They go out seeking a variety of flavors. Their diet becomes disordered, the gaps between likes and dislikes widens, and their instinct becomes more and more bewildered. At this point people begin to apply strong seasonings to their food and to use elaborate cooking techniques, further deepening the confusion. Food and the human spirit have become estranged.”

DietLocal FoodHuman InstinctNatural FoodHarmony With Nature
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“Egilson was prompt in preparing our supper, which was accompanied by a dozen buns and, perhaps as a form of apology for the lack of apple tart, a basket of greyish-blue fruits aptly named iceberries. Finn delivered the lot, along with his apologies---there were no apples to be had in Hrafnsvik, and he had no experience with bread pudding, but he hoped we would enjoy his briòsupa, which he and Krystjan guessed to be the closest Ljoslander approximation. It was made with rye bread and plenty of cinnamon, cream, and raisins, and smelled divine.”

DessertLocal Food
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“What is Gosetsu Udon, you ask? Meaning "snowy noodles," it is a local specialty from Kutchan, Hokkaido, one of the snowiest places on Earth! The Kutchan region is a big producer of potatoes, and one of the most famous kinds they grow is the extra mealy and starchy Irish Cobbler Potato, also called Danshaku. It's from that potato that Gosetsu Udon Noodles are made! In fact, Gosetsu Udon Noodles are 95 percent starch! First, boil the potatoes, and then peel them... Mash them until they're smooth and fluffy... Then add water, salt and flour to make the dough! "There wasn't enough flour left for us to use. But thankfully... ... there were a few bags of this still available!" Potato starch! That was meant to be used for dusting cutting boards and table surfaces when making handmade noodles! It's not normally used as an ingredient in noodles... but as it's potato starch, that changes when it comes to potato noodles! Acting as the glue holding the noodles together, it also adds that extra starchiness for making the finished noodles that much chewier!”

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“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”

BrooklynFlavorsApple PieBakeryLocal FoodSeasonalCrustBakeshop
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“Diana loosened a sliver of halibut with her fork and slipped it into her mouth. She closed her eyes, tasting the sweetness of the fish; the tart, juicy tomatoes; oil and butter and garlic and thyme. "Good?" asked Reese. His eyes were dark brown behind his glasses, and there was a deep dimple in his left cheek. She chewed and swallowed. "So good." He was still watching her, clearly expecting more. "I don't even like fish, usually. But this- it's so sweet! The tomatoes..." "They're from a farm in Truro. They turn into jam when you reduce them. They're my favorite," he said, voice lowered, like he was telling her a secret, or like he didn't want to hurt the figs' or the bok choy's feelings. "We source as many of our ingredients locally as we can. Our milk and eggs, our butter, our honey- everything we can get from around here, we do.”

TomatoesFishSeasoningsLocal FoodFarm To Table
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“Everything was local, sustainable, and ethically sourced. There were only a dozen or so dishes on the menu, but each was mouthwatering. Sussex cider pork belly served with homemade applesauce, roasted parsnips, and caramelized onions. A salmon eggs Benedict with house-made English muffins and fresh local free-range eggs. Several vegetarian and vegan options with a South Asian flair. It all sounded delicious.”

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