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
Category: Food History
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
Japanese Sushi Chefs: Suffering for Art or the Art of Suffering?
This article on the trials of become a genuine Japanese sushi chef is interesting: To the untutored, a little ball of rice with a slice
Bacon and Bourdieu: When Peasant Food Makes Good
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
Cooking: From Chore to Inspiration
Historian Ian Mosby uses cookbooks as a source of information about the lives of women. The cookbook of one Jean Stephenson is especially useful because
Exploring the Philosophy of Food and Wine 