Why 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…
Read moreMy Attempt to Understand Irish Food History 1: Country House Cuisine
“Visiting Ireland . . . is complex,” said John Mulcahey of Fáilte Ireland (the National Tourist Development Authority) during his paper on food and Irish tourism at the Third Dublin…
Read moreIdylls of the Farmhouse Kitchen
In my last post, Memories of English Farmhouse Cooking: Beyond England, I talked about three books that reminded me of the English farmhouse cooking with which I grew up: Joan…
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