- 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 ●
Darra Goldstein
Williams College
Editor, Gastronomica: The Journal of Food and Culture
I worked with Sid on an article he wrote for Gastronomica with Daniela Schlettwein-Gsell on the core-fringe-legume hypothesis, in which he posits a triad of foods that constitute a meal in agrarian societies. The core—usually a bland complex carbohydrate—is made palatable and lively by the addition of a fringe, which supplies color and flavor. Here is my contribution to the repertoire of fringes, a wonderful red pepper relish from the Republic of Georgia.
Red Pepper Pickle
(Mzhave bulgaruli tsitsaka)
Makes 4 pints
2 pounds
red bell peppers
2 1/2 cups red wine vinegar
2 1/2 cups corn oil
2 whole large heads garlic, peeled and minced
2 cups minced cilantro
1
cup minced parsley
Quarter the peppers and seed them. Place on a baking sheet skin side up and put under the broiler until the skins have blackened. Remove to paper bags to cool, then peel off the skins. Slice the peppers into strips.
In a saucepan, bring the vinegar and corn oil to a simmer. Add the garlic and herbs. Simmer 5 minutes, stir in the pepper strips, and simmer 15 minutes longer, stirring occasionally. Remove the pan from the heat and cover. Let stand overnight. The following day, pour into sterilized jars. The pickle tastes best when left to sit, refrigerated, for 3 days before using. Store in the refrigerator. Keeps 1 month.
Reprinted by permission from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (University of California Press)