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 morePork and Pork Rinds. Why so Popular?
In response to Kyri and Adam. Two separate questions here. The first, which I take it is implicit in Adam’s comment, is that fried pork rinds are also popular in…
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