When I was growing up, gifts were few and far between. This probably contributed to their high appreciation index rating. We loved looking at them for a while before actually taking them out of the box and trying them out. We built stories and even myths about their future role in our lives. In sum, we absolutely cherished them.
But with the material deluge we as society have experienced in recent decades, the value of gifts has somehow depreciated. How can they ever be special if we can afford to buy the very same things during the whole year, by whim or necessity? We have more things, we obtain them according to no specific season, we get them ourselves. So in this context, how do you make a gift special at all?
Here are the choices for gift-givers to make their gift stands out as special, cherished and one that affirms the relationship between giver and recipient. And is also easy on the environment. Continue reading












No, this is not related to Julia Child, whose culinary mystique I seem to have missed, being a transplant from a different culture on American soil. It’s about books on cooking in general, the writing of/on cooking and on the pleasure of food. Well, the concept of food is having a renaissance in the States, with cooking TV shows and even a Food Channel, cuisine stars such as Rachel Ray and Giada De Laurentis, and a proliferation of recipe books sold in bookstore that belie the trend of people actually not cooking at home.