Oxford Symposium on Food and Cookery 2008
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…
Read moreLearning to Cook, Mexico 1900
Every once in a while someone says something and it just rattles around in your head. That happened a few days ago with my friend M-E. “You know,” she said,…
Read moreBlood and Chocolate
Why does chocolate seem to substitute for blood in savory European dishes? That’s a question Adam Balic has posed several times. He points, for example, to the use of chocolate…
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