Reading and Pondering: The Art of Flavor
“Do you know of any cookbooks that tell you how to create flavor?” I was flattered to be asked because the questioner was the California perfumer, Mandy Aftel. I’ve always…
Read moreSugar, Salt, and Fossil Fuels
Thanks to Lane Turner, staff photographer and pictorial editor for the Boston Globe, for putting together a wonderful slide show of (largely) traditional methods of producing sugar and salt. via Sugar…
Read moreWhy jamon serrano is not a cured meat (according to the USDA)
By arbitrarily removing salt and sugar from their rightful place as chemical compounds, the USDA eliminates hundreds of products that are traditionally cured with one or both of these chemicals. So, in the obfuscating terminology of…
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