Smörgåsbord – The Tastes of Hamilton: Brux House and Quatrefoil

brux_beets

Recently my husband Greg and I got to spend a day in Hamilton. For a variety of reasons, we haven’t travelled a lot in the past few years, so a trip – even just as far as Hamilton, even if we had to take a stinky Greyhound, and even if the main purpose was for a beer festival – was still a trip. And if I could bargain a visit to the lovely Quatrefoil Restaurant in nearby Dundas out of the deal in exchange for sitting around at a beer festival for hours, all the better.

Incidentally, the Because Beer Festival at Pier 4 Park in Hamilton, overlooking the lovely Hamilton Harbour, was delightful. Okay, I mostly sat at a picnic table by the water watching boats and geese while Greg drank and schmoozed, but it was well organized and relaxing.

We arrived in Hamilton around lunchtime, rolled through the gorgeous original art deco bus station and headed to Brux House, a craft beer restaurant in the Locke Street shopping district, which is incidentally also owned by the folks who own Quatrefoil. Chef Fraser Macfarlane heads the kitchen in both locations, joined by chef Georgina Mitropoulos at Quatrefoil.

Both places share a similar aesthetic – set up in old houses, with a subdued glamour, and attentive servers; Brux House is slightly more relaxed and laid back, Quatrefoil is pretty and elegant and they fold your napkin while you’re in the loo.

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Review – The Language of Food: A Linguist Reads the Menu by Dan Jurafsky

language-of-foodThe Language of Food: A Linguist Reads the Menu
by Dan Jurafsky
W. W. Norton & Company, 2014

Fresh. Delicious. Perfectly cooked (oh, how I hate that one). The way we talk about food, especially how it’s described on menus, plays a huge role in how much we’re going to end up paying for those same dishes.

Dan Jurafsky’s amusing and informative book The Language of Food looked at thousands of menus from all types of restaurants. Fancy restaurants with “five-dollar” words on the menu charge more money for their dishes, But beware any place telling you the food is fresh, real (as in maple syrup), or crispy – because don’t you already assume that the food in restaurants is fresh and real? As Willy Shakes said, “I think thou doth protest too much.”

Menus aren’t the only thing Jurafsky, a professor of linguistics at Stanford University discusses in his book. He spends a lot of time looking at the origin of food words and how they morphed as food culture was carried with explorers to new countries. Ice cream, for instance, started as flavoured syrups used in drinks in the Middle East and Persia. Then the Chinese discovered that salt-peter used in gun powder made ice really, really cold and that process also moved east where it was used on those syrups to make the frozen treat sherbet. It didn’t take long for someone to start flavouring milk and cream and using the same process, and voila – ice cream.

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Book Review – Tasty by John McQuaid

tastyLiver, blue cheese, candy, chili peppers. Some people like these foods, others loathe them. But why? How is it that some humans love sweets but hate hot stuff? How can some beer drinkers go crazy for hops while others prefer nothing but sweet, malty stouts? The secret goes beyond our tongues to our very DNA.

Tasty by John McQuaid explores the whole history of taste, starting hundreds of millions of years ago with trilobites and progressing through the stages of evolution. McQuaid does this through five meals that show the progress of vertebrates, touching on the use of tools and ultimately fire.

It also seems a lot changed for humans when we moved off the African continent into other areas of the world and discovered a wider variety of things to eat. As we evolved, people in different parts of the world developed different tastes and this happened within our very genes, creating various levels of tasting ability from super-tasters down to those folks whose taste buds offer little in the way of reaction, allowing them to drink bottles of hot sauce without breaking a sweat.

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