Rachel Laudan

This is a serious question. Brillat-Savarin, just to remind you, published in 1825 a work on gastronomy called Physiologie du Goût (in English The Physiology of Taste)  self-described as “a lasting foundation for the science of gastronomy.”  It’s been in print ever since, was translated into English by the renowned author M.K. Fisher, and as [...]

Anyone living in a foreign country cannot resist a little (or a lot) of amateur anthropologizing. I listen avidly to my walking companions’ descriptions of the round of groups, pot lucks, baby showers, children’s parties, birthday parties and other events that they attend and that tie together life in the Mexican provinces. I’ll spare you [...]

I’ve just returned from the main annual meeting of a group called the International Association of Culinary Professionals in New Orleans. It’s an interesting umbrella organization that offers shelter to those interested in food who don’t find a natural home elsewhere. I rubbed shoulders with food stylists, journalists, owners of gourmet shops, tour leaders, cooking [...]