Culinary Philosophy: Pretentious or What?
I use the phrase “culinary philosophy” quite a bit, both in my book, Cuisine and Empire, and when I am giving talks. A month or so ago, a fellow food…
Read moreWhat Would An Answer to the Question “Why Is American Food So Pervasively Sweet?” Look Like?
So many commented on my last post on “Why is American Cuisine so Pervasively Sweet?” whether on my site, on Facebook, or on Twitter that I can’t possibly reply…
Read moreWhy is American Cuisine So Pervasively Sweet?
“Why is American cuisine so pervasively sweet?” asked Naomi Duguid three years ago, the last time we sat down for a chat. For those of you who don’t know Naomi…
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