About the Author
Cynthia Houng is a graduate student in Princeton University's History of Science program. In her spare time, she writes about flowers and things.Contact
choung //at// princeton [dot] edu-
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10 Things // I’m Reading Now
1. Michael Fried, The Moment of Caravaggio // 2. Francis Haskell, Patrons and Painters // 3. Louise Gluck, The Wild Iris // 4. Heidegger, Being and Time // 5. Edith Wharton, Age of Innocence // 6. T J. Clark, The Sight of Death // 7. Lorenzo Valla, On the Donation of Constantine // 8. Maurice Merleau-Ponty, Phenomenology of Perception // 9. Bakhtin, Rabelais and his World // 10. Paul Celan, The Meridian1 // Cynthia's Sites
2 // Cynthia's Organizations
3 // Kitchen // Cuisine
4 // Things to read // Le Bibliotheque
5 // Tomodachi // Les Amis
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Monthly Archives: April 2009
Quick Dinners for Working Girls: Pork Ragu
Office girls need to eat, too. But what to cook after 8 hours with a computer? Something quick, and easy, with leftovers for tomorrow’s lunch. This is a recipe for a quick pork “ragu” that doesn’t need to simmer for … Continue reading
Dinners for Hot Nights: Veal Scalloppine
Last night was the year’s first genuinely hot night. What to make on a sweltering night, when just turning on the stove can ramp up the heat? We decided to go with a simple dinner, similar to the summer meals … Continue reading
How I Fell into Marketing
Lots of you have asked me: with your background in art history, how did you wind up with a job in marketing? Here’s my attempt to answer your question. I never meant to work in marketing. I fell into this … Continue reading
Cooking Lessons
1. Cooking by the Book I learned to cook out of necessity. When I moved out of the house, I knew how to cook two things: ramen, and french toast (in a nonstick skillet). As a child, I never spent … Continue reading
Posted in Autobiography, Kitchen
Tagged chez panisse, cookbooks, cooking, Taiwanese cooking
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The Half-Life of Objects: Vintage Nokia Cell Phone
Consumer electronics just aren’t supposed to last that long. We constantly trade up our laptops, iPods, cell phones. As the technology changes, things go obsolete. And with obsolescence, objects start to look awkward and out of place. I have trouble … Continue reading
Alpine Flora
Just behind the Sella Pass rifugio lies an immense boulder field (“Stone City”). Walking in this landscape is a little bit like walking in an enormous, well-groomed rock garden. Alpine flowers spring out of tiny pockets. And between the boulders—azalea … Continue reading
Posted in Europe, Kitchen, Nature, On the Road, Travel, Wildflowers
Tagged Alps, Dolomites, edelweiss, Europe, Sella Pass, wildflowers
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Asparagus Season
Asparagus season is short. The thin, delicate stalks soon mature, and develop a tough exterior and woody core. Here in California, the season starts in late March, and is over by mid-April. Early-season asparagus is easy to prepare — just … Continue reading
Posted in Kitchen, Recipes
Tagged asparagus, california cuisine, recipes, vegetables
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All Things Hello Kitty
I work in Marketing, so I spend a lot–and I mean a lot — of my waking hours thinking about branding. There are brands. And then there’s Hello Kitty. On my last trip to Taipei, I encountered the Hello Kitty … Continue reading
flowers & things 