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 moreSome random thoughts stimulated by William’s post. 1. I remain fascinated by firing the monster oven or more precisely by the collecting of real logs not just faggots. It’s doubtless…
Read moreNever to be forgotten. That’s how certain first encounters are supposed to be. The one you love. The ocean. French food. A friend has asked me to record my first…
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