Category Archives: Review

Miniatures: The Very Short Fiction of John Scalzi

I don’t often read whole single author collections in one go. Actually I rarely finish them.  Minatures was an exception. I had a stressful job interview and had on a whim picked up Minatures by Scalzi as it was cheap and I had enjoyed his work in the past. I read most of the collection on the day of the interview, reading one story after another – keeping me laughing and smiling though the day up to the interview.

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To the Sky Kingdom

To the Sky Kingdom by Tang Qi Gong ZiI have not abandoned this blog, I have just been busy with other things for a while – and I have read mostly short fiction, which I find hard to review. If you are interested in food, history, fashion or any combination of those, please check out my new blog Postej & Stew.

To the Sky Kingdom is the first book in a long time, that I have felt compelled to review. It is a Chinese book that I read in translation and it is the first Chinese book I read. The story is very much set in the land of myth. It is one of the most confusing and romantic stories I have read for a long time.

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Crux

24968626I just finished reading the second book in Ramez Naam’s series Nexus, and it has been months since I have read anything that captivated me in the same way.

The first book was really excellent, but I got distracted by other books, so I didn’t read the second one right away. Somehow it has been two years since I read the first one but I don’t think it will take me two years to get to the last book.

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Renæssancemad

32714368Title: Renæssancemad – opskrifter og køkkenhistorie fra Christian 4.’s tid
Author: Bi Skaarup
Genre: Historical cookbook, renaissance

This is the latest book in my reading on pre-industrial food history project. This is another one in danish and is specifically about Danish food culture in the renaissance period.

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The Classical Cookbook

13753237Title:  The Classical Cookbook
Author: Andrew Dalby &Sally Grainger
Genre: Historical cookbook, antiquity

Over the last weeks I have finished reading two historical cookbook – this is the first of those.

The book focuses on the Mediterranean antiquity’s cook – with a heavy focus on Greece and Roman cooking – and it does an excellent job of it.  My copy is now full of post-its of recipies I want to try out and I ended up sending my dad and my uncle recipes from the book. I have however not tried any of the recipes yet. You will see pictures once I do.

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