DÉDICACES GOURMANDES
A COUPLE MONTHS AFTER inaugurating SimanaitisSays, I wrote about La Pyramide, the restaurant established by Fernand Point, who mentored many chefs renowned for Nouvelle Cuisine. About 20 miles south of … Continue reading
WOMEN IN THE CRUSADES
A TYPICAL IMAGE OF CRUSADING WOMEN has them as suffragettes or wielding hatchets against Demon Rum. But Barbara Newman writes of “Cauldrons for Helmets” in London Review of Books, April … Continue reading
SIR PAUL’S STAGE DESIGNS
NO SURPRISE, THERE’S A LIVERPOOL BEATLES MUSEUM. In its three levels, the museum contains more than 1000 bits of Beatlemania. A surprise, though, is to find an example of little … Continue reading
SALISBURY STEAK
HA! I ENJOYED THE NEW YORK TIMES RECIPE for Salisbury Steak (though reading only the recipe, not the background information). Here I was, all ready to describe my own tasty … Continue reading
SHALLOW GOODS, DEEP GOODS—AND TRUST PART 2
YESTERDAY Thomas L. Friedman identified a significant change in U.S./Chinese relations. Today in Part 2, tidbits continue to be gleaned from his analysis “America, China and a Crisis of Trust,” … Continue reading
SHALLOW GOODS, DEEP GOODS—AND TRUST PART 1
I’VE WONDERED WHAT HAPPENED to the bonhommie of not that long ago between the U.S. and China: GM built and sold five times more Buicks in China than here in … Continue reading
RECITERS OF LONDON—HENRY MAYHEW, CHARLES LAUGHTON, AND VIVIAN LEIGH
IN HIS FASCINATING COMPENDIUM of London during the mid-1800s, Henry Mayhew described everything from costermongers’ comestibles to mudlarkers’ low-tide Thames treasures. Recalling classic Charles Laughton flicks got me researching another … Continue reading
HOW ‘BOUT THEM MILLENNIALS? PART 2
I’M A FAIR PIECE from Millennials age-wise, but it’s fun to see how they’re doing. Here in Part 2, we learn they prefer to go on cheap dates, not to … Continue reading
Simanaitis Says 
CONDUCTORS’ STYLES
I RECENTLY MENTIONED my preference for a conductor’s hair style. But, of course, which conductor? Sir Simon Rattle comes to mind. By contrast, I respect Sir Georg Solti for his … Continue reading →