The French connoisseur, Jean-Anthelme Brillat-Savarin, was the first to publish a book on gastronomy: The Physiology of Taste published in 1825. Of course, we knew
Category: Food History
The Past Is Not Prologue
Some readers may remember the food world of the 1950’s in the U.S. In my lower-middle class New England family, a piece of well-done beef
The Prince of Gastronomy Laid an Egg
Curnonsky (the pen name of Maurice Edmond Sailland) was called the prince of gastronomy when he was extolling the virtues of French country-style cooking in
Ironies of the Food Revolution
Even while the U.S. was mired in the convenience foods of the 1950’s, the food revolution in the U.S. was starting to gather steam. Julia
Italian Food Traditions Aren’t so Traditional
Are our concepts of Italian food traditions based on a lie? Apparently, many of those protected designations of origins and famous dishes with authentic roots
The Past is Not Prologue
When I was young, food was fuel. In my lower-middle class New England family in the 1950’s, a piece of well-done beef or meat loaf,
Exploring the Philosophy of Food and Wine 