A Word FROM THE Kitchen

CARL ADAMSHICK

All we can really talk about is the root of the word. Everything else is caviling and boring. Yes there’s a tradition and origin, but it’s being lost, and yes scholars can come along and tell us what actually happened in the making of the first cannolo, but really they can’t. Things are too various to know. There were some river reeds. Maybe there was a nun. Maybe they were baked, maybe fried. But what was the oil, the process of the pressing, or was it rendered? What kind of oven? Maybe sex and metaphor and god were involved. Maybe some people just made what they could with what they had like we do now in the present tense. ‌It is hard to care, because it is hard to know.…

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Kitchen Table (Digital) - 1 Issue, Issue 6

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