Expressive Instructions: How to bone a chicken
In The Craftsman, Richard Sennett writes about handling knives and the daily ritual of eating. On the transmission of craftsmanship, he looks at three recipes for boning a chicken; the last from an obscure Persian-born cooking teacher Madame Benshaw.
“Your dead child. Prepare him for new life. Fill him with the earth. Be careful! He should not overeat. Put on his golden coat. You bathe him. Warm him but be careful! A child dies from too much sun. Put on his jewels. This is my recipe,” via New Statesmen.