What Can the Culinary Historian Learn from the Linguist? Preamble
The theme of the 2009 Oxford Symposium on Food and Cookery was Food and Language. I gave a paper on a topic I had been mulling over for some time,…
Read moreWhat do you think of Brillat-Savarin? Honestly now
This is a serious question. Brillat-Savarin, just to remind you, published in 1825 a work on gastronomy called Physiologie du Goût (in English The Physiology of Taste) self-described as “a…
Read moreSplendid Food for a Mexican Wedding
Anyone living in a foreign country cannot resist a little (or a lot) of amateur anthropologizing. I listen avidly to my walking companions’ descriptions of the round of groups, pot…
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