![]() ![]() She started by making these little shell-shaped butters for her neighbors to raise money, and then she started doing these like large shows where she would sculpt in butter to a brass band, and she would do it live and do busts of presidents. ![]() There’s this butter sculptress from the 19th century-her name is Caroline Shawk Brooks. This interview has been lightly edited and condensed for clarity. We chatted with Wong about the upcoming book in advance of its release. On October 14, Powell’s Books is hosting a free livestream event with Wong and Portland food writer ( and PoMo contributor) Liz Crain-you can sign up for the event here. The book, published by Workman Publishing, comes out October 12. Read it in bite-sized pieces, or binge the whole thing. ![]() Oregon gets a whole spread for its natural wealth of mushrooms, while Washington’s featured food is the giant phallic geoduck clam. At a time when travel is restricted, this 400+ page tome takes readers on an illustrated, intriguing worldwide journey through foods of the past and present: a map of fish sauce factories in the Roman Empire a brief overview of “Yoshoku,” or Japanese Western food a history of Senegalese eggrolls a guide to burnt rice dishes from Puerto Rico, Colombia, Korea, and Iran and a recipe for Benjamin Franklin’s favorite milk punch. ![]()
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