- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
- Stephan Palmie ●
- Leonard Plotnicov ●
- Paul Preuss ●
- Sonia Ryang ●
- Martin Schaffner ●
- Daniela Schlettwein Gesell ●
- Anna Simpkins ●
- Suzanne Siskel ●
- Josephine Smart ●
- Chee Beng Tan ●
- Adrian Taylor ●
- Majid Tehranian ●
- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Kasia Cwiertka and Sea-ling Cheng
Amsterdam & Hong Kong
The most wonderful moments (so far?!) we shared with Sidney Mintz
On the 30th of November 2001, after a long day at the AAA meeting, Sidney and the two of us (foodies in every sense of the word!)had dinner together at the Japanese restaurant Sushiko on Wisconsin Avenue in Washington D.C. It felt like being taken to a pastry shop by our most beloved grandfather whom we hadn't seen for a long time. Sidney recalled this occasion somewhat differently. "I felt," he wrote in his e-mail to us shortly afterwards, "like a Hollywood producer having dinner with two actresses from his movie." (Now we know how far anthropological imagination can take us!) Despite this slight difference in perception, we had a wonderful time.
The fun started as soon as we entered the restaurant —when the three of us rushed upstairs giggling for reasons we would rather not reveal here. We spent the rest of the evening chatting and laughing over delightful Japanese delicacies. It was one of those enchanting evenings that stay in our memory with a warm yellow glow, like sitting in front of a family fireplace with grandpa—only this time, grandpa was munching on sushi and sipping sake!
Since the restaurant didn't have Sidney's favourite dish on the menu, we've included a recipe for this delicacy here.
Simmered Fish Head (Kabutoni)
Ingredients
Head of red snapper, yellowtail, salmon or other large fish
1/2 cup fish broth (dashi)
1/2 cup sake
1/2 cup soy sauce
1/4 cup mirin (if not available substitute with sake and add some sugar)
Some fresh ginger (finely chopped)
Preparation
- Split the head in two.
- Rinse with hot water and clean the remaining dirt and scales with cold water. Bring all the liquid ingredients to boil in a shallow pan and place the two parts of the head there with eyes up.
- Skim carefully and let to simmer for a few minutes.
- Serve sprinkled with fresh ginger.