White Nut-Based Sauces: From Apicius to Modern Mexico
We have just one cookbook from the Roman Empire and it’s always known as Apicius. For a long time the author was thought to be a great gourmet. No, say…
Read moreNose Cartilage? The Global Trade in Beef
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,…
Read moreBritish Food
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…
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