My name is Esther. I went to college for theater. Mere weeks after graduating I realized that theater was not the right career choice for me.
Go figure, right?
This movie is real.
In the last semester of college, I developed an interest in food history and anthropology. Fun story: that interest was ignited by a theater class.
Double go figure, amirite?
This is a real magazine.
So I started this blog to give myself the opportunity to share my passion with you. My hope is that you’ll find it informative and fun and possibly even the greatest thing you’ve ever seen.
I’m modest.
This is a modest bathing suit.
Things about me:
-I work in higher ed on the admin side of things. Current location: Wharton at UPenn.
–I’m getting my Masters in Education. I’ll begin I began the Masters in Gastronomy program at Boston University in Fall 2014. I’m hoping to graduate this summer (finally).
-I consider myself a folklorist. A Foodlorist if you will. I’m looking into that path through a possible archaeology PhD.
-I love Photoshop.
-I’m also a public historian, and I volunteered for a long time at Old Sturbridge Village, acting as an costumed interpreter of hearth cooking. I’m very passionate about museums as well.
–I’m getting married in August 2013 and I’m absolutely freaked out. I got married in August 2013 and absolutely nothing changed.
-I had a baby on September 1, 2016. She caused great upheaval in my life, but I love her dearly.
-I ice skated for 8 years, then I turned into a teenager and quit.
-This is my favorite painting.
Market Woman with Fruit, Vegetables and Poultry by Joachim Beuckelaer, 1564.
Keep eating and asking, my friends.
Esther
Why'd You Eat That? 
Hello Esther, I just wanted to say that the Director of the Philadelphia Science Festival and I love the blog entries that you did on our programs. We would like to talk to you about potentially writing a few entries for us. Please email me if you would like to set up a meeting.
Hi Josette,
Thanks for getting in touch! I shot you an email, hopefully you’ll get it.
Esther
Hey Esther,
I’m at the other end. Over the 70th year and after 45 years as a pulmonary physician, the last 20 being part-time and combined with farming, I am still trying to figure out what I want to do on this good earth. The latest is blogging about wine (started 6 weeks ago) with mini-post about the omelet of the week! So ENJOY whatever you do and do it to the best of your abilities.
Best of luck from Dan Kovnat, the israelwinetaster.com
Good luck with your blogging! Keep it up. I’ll be sure to check yours out.
Esther
Hey Esther…..I just wanted to say that your work is awesome! Let’s talk soon.
Al Vincent.
Will do. Unfortunately I’m behind on it, but should get something up sometime this week.
I’m at the other end. Over the 70th year and after 45 years as a pulmonary physician, the last 20 being part-time and combined with farming, I am still trying to figure out what I want to do on this good earth. The latest is blogging about wine (started 6 weeks ago) with mini-post about the omelet of the week! So ENJOY whatever you do and do it to the best of your abilities.
+1
hey Esther!
I myself worked in theater as a stage manager for over 10 years before I decided to go to culinary school. It’s never too late to figure out what you’re doing with the rest of your life, and I firmly believe that a background in theater is a great starting out place for any career. Where else do you learn to deal with all different types of personalities, to accomplish large tasks in very short amounts of time and to take a dream firmly into reality? Not to mention in theater you’re required to know a little something about everything. So you’ve got a great launch point to do whatever you want!
Love the blog– good luck with all of your journeys!
I completely agree. Theatre’s done a lot for me, even if it ended up not being right. I’ll get where I need to go…eventually….
Hi Ester,
Love you blog and thought the The 25 Days of Christmas Food was truly inspired and fun. The one about Japan was super entertaining. Keep eating and blogging in 2012 and I’ll definitely keep reading!
Happy New Year!
-Tracy in SF
Thanks so much, Tracy! Happy New Year to you as well.
Esther
Esther, I just found your blog as I am searching about how long home-made Christmas pudding lasts (writing this from the UK in fact).
I LOVE the posting about Christmas puddings and your mum. Your writing is great and I will read more when it is not 1.58am here (I have insomnia due to being pregnant. Joy.)
All the very, very best, Jo Moulds
Esther,
I came across your posting about home-made Christmas puddings and I just want to say I LOVE the blog. I’ll read more tomorrow – it’s 1.59am and I am awake with insomnia due to early pregnancy. Joy. I’m writing this from the UK and will definitely be reading more another day – your writing is great and all the images and bibliography.
Kind regards, Jo
http://www.jomoulds.co.uk
Hi Jo,
Thanks so much for reading and commenting! Feel free to read as much as you want any time you can’t sleep 🙂
Hope all is going well with you and your baby.
Esther
Hi Esther, I read your blog entry on Harry Potter’s treacle tart and really liked it. Before reading your blog I had absolutely no idea what treacle was because I couldn’t (and still haven’t) found a decent translation of ‘treacle’. When I saw the pictures in your blog and read about the sugar refining process I immediately thought of some sort of caramel-like black syrup that we often use on pancakes or in a typically flemish pudding (made on the basis of bread, spiced cake and milk). I thought it very odd that Americans or British barely use the black treacle and we use it far more often that the golden syrup (I’ve never even seen it in the supermarket over here). I love the taste of this black syrup and really think you should try it out on a pancake; nothing tastes better 😉
Oh and by the way, I made Harry’s treacle tart just now with black syrup only plus ginger and it was absolutely delicious!
Hey Karolien,
I’m glad you liked it! My guess would be that British and Americans use black treacle more for baking, the same way they would use molasses. I have some at home that I have yet to crack open but I’ll try it soon. Maybe fruit cake for Christmas?
Thanks for reading!
Esther
Hi Esther,
This is a really cool blog idea! I’ve never seen another one like it.
I’m in the middle of a doctoral program in health policy (over in Waltham) and have become mildly obsessed with food policy. I even considered applying to the grad program you are enrolled in while concurrently working on my dissertation, but I decided that would be a recipe for never completing the dissertation and that is not a road I want to travel. 🙂 But I’m jealous! I hope you enjoy it greatly and I’m looking forward to hearing about what you are learning. I’ve added your blog as a shortcut on my tool bar. 🙂
Have a great weekend and good luck with school!
Melanie
Hi Esther – that’s my middle name. I love your blog. I just wanted to turn you on to this artist, just in case you don’t know his work. http://www.giuseppe-arcimboldo.org/ I saw his paintings when I was in Brescia taking a cooking class with http://www.culinaryschoolsitaly.it/ I own a restaurant http://www.theturtlerestaurant.com I write a blog too but infrequently http://www.theturtlerestaurant.blogspot.com. Living in the reddest country of Texas, this little blueberry appreciates being able to point out the origins of The War on Christmas.
Aloha Esther, are you going to continue your blog? I think it’s fascinating!
I sure hope so! I’m working my way through grad school and a full time job right now, but my goal is to get back into it soon. I know how to really research now so my posts will be even better…eventually.
Thanks for reading and I’m glad you’ve enjoyed the blog!
-Esther