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…
Read moreA friend wrote to ask about arrachera. I’m going to hazard some guesses but I bet some of you know a lot more than I do. Please chime in. Arrachera…
Read moreI’ve been thrilled to have a big surge in visitors to my blog in the past week or so. Thanks to Mike Licht of Notions Capital. It would be worth…
Read more