Trout: From Elite Sport Fish to Global Aquaculture
Trout amandine. Duck in orange sauce. When I was coming of age in 1960s England, these were the prestige restaurant dishes. I’m not sure how I knew that. Such restaurants…
Read moreOur Daily Bread: A Meditation by Predrag Matvejević
The end of 1942 and the beginning of 1943 saw one of the harshest winters of the century. In norther Germany, near Osnabrück, my father [a Russian speaker from the…
Read moreWhy so many foodie institutions fail: or thoughts on the Oxford Symposium and the Southern Foodways Alliance
Every time I poke about on the shelves and in the file drawers of my study, I run across the remains of failed “foodie” institutions, using the foodie here as…
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