Horse Meat in a Sauce: An American Perspective
The French can . . . put a liquid overcoat, and non-pronounceable name, on a slice of horse meat and have an American wondering if it’s breast of veal or…
Read moreWhy You Should Be Interested in Barbara Santich’s History of Australian Cuisine
In a nutshell. Because it’s part of the history of Anglo cuisine. Between 1790 and 1930, the number of Anglos (that is, English speakers, including Americans) increased sixteen-fold, from 12…
Read moreHappy New Year, Andrew Sullivan, Pan de Semita, and Marcella Hazan
Happy New Year to all. May it offer new vistas and joy in the everyday details of life. I was going to tell all about my new header, with the…
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