Rachel Laudan

An older but interesting article from the Wall Street Journal about how Brasilian beef carcasses are dismembered for the global trade. Nasal cartilage goes off to Hong Kong for soup, diaphragm fat goes to France for stroganof, and heart valves end up as shish kebab in Peru.
Shouldn’t these facts be taken in to account in [...]

British food is the new cool. And the chefs and celebs who promote it are too. So sayeth the LA Times.
And so, after all these years of biting my tongue when condolences were proffered for my moribund culinary heritage, maybe I will now be inundated with requests for recipes. Thus turns the worm.

Information’s just out on this year’s Oxford Symposium on Food and Cookery. It’s been going for almost two decades now and is perhaps my favorite food event. Of course, it’s changed over the years but some things have remained the same: a great mix of terrifyingly knowledgeable people, a global outlook, a welcoming [...]