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Food, News Flash

Mark Bittman in Montreal

Posted by Bryan / March 10, 2013

Bittmanbook.jpg Mark Bittman has risen to culinary fame thanks to his no-nonsense approach to cooking along with his emphasis on whole foods and conscious eating. He'll be in Montreal on March 19th discussing obesity with Concordia University's Jennifer McGrath. (Details after the jump).

If you don't already have a copy of How to Cook Everything, go to your nearest library and have a look at it. This cookbook has become the 21st-century equivalent to The Joy of Cooking. Bittman's recipes are simple, nutritious and highlight great ingredients. A long-time columnist for the New York Times, Bittman has become increasingly concerned with how we consume food and the relationship between the growing obesity problem and the structural factors that enable it, both socio-economic and psychological.

At 7 pm on March 19th, he'll be at Concordia's D.B. Clarke theatre (in the Hall building), discussing these issues with Concordia Psychology professor Jennifer McGrath. The event is free, though you have to register for tickets ahead of time. The talk is the second in a series of four on "Aging Well" presented by Concordia and the Globe and Mail. Click here for the official event page.

If you've never tried Bittman's recipes before, I'd highly recommend his adaptation of the Sullivan st. bakery's "No-Knead Bread". You'll need a dutch oven or other cast-iron cooking pot for this one. It produces a dense bread with a crust as crispy as any bakery and goes great with any kind of soup or stew. If you hurry, you can make it in time for Sunday dinner!

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