Wheat, Glorious Wheat: Borlaug100
One of the great things about working on “food” is that it’s such a huge and various subject. This past week I was lucky enough to be one of 700…
Read moreWant to Know Where Ingredients in a Recipe Originated? Try This.
For the past few weeks I’ve been corresponding with Wilfried Hou Je Bek who has an interesting off-beat blog called Cryptoforestry. He’s been developing some nifty tools that might be…
Read moreCulinary History Award, International Association of Culinary Professionals
Almost twenty years ago, the phone rang late at night. “You’ve won,” said my lovely friend Cara De Silva. “You’ve won the Jane Grigson Prize.” That my Food of Paradise:…
Read more