Today’s culinarians are almost unanimous in promoting the ideal of home-cooked meals, made from scratch, using fresh ingredients, as a route to good health, sustainable
Category: Food History
The Ark of Taste—an interesting and necessary idea
This is a fascinating project. The Ark of Taste is an online catalogue of foods (including plants, animals, and processed foods) that have cultural significance
A Puzzle About Tacos
The political writer Kevin Drum went off his beat last week. Using the New York Times new tool for counting the mentions of a
On Being Charged with Prostitution
Paella is one of my favorite dishes because it is so versatile. For those of us who like to play with our food, it’s the
Food Fights
Edible Arts is extending its reach. I’ve been asked to supply a monthly column for the widely-read blog 3 Quarks Daily. My first column entitled
Woolgrowers: Basque Cooking in the U.S.
The Basque region of Northeastern Spain (extending across the border into France) has acquired a reputation as a culinary mecca. Long a destination for their
Exploring the Philosophy of Food and Wine 