Gelatina as Fine Art
In Mexico, gelatina remains, as it should, a fine art. Just look at the photos. So it’s good to see this recognized in the US and internationally. And here’s more…
Read moreIs a Taco (or a Quesadilla) a Sandwich?
Leena Trivedi-Grenier (one of the wonderful graduates of the Le Cordon Bleu Graduate Program in Gastronomy run by University of Adelaide and author of a lively blog), wrote to ask…
Read moreThings that caught my eye
Even at its outset, tipping engendered feelings of anxiety and resentment. In the mid-1800s, after leaving the Bell Inn of Gloucester, the Scottish writer Thomas Carlyle complained: “The dirty scrub…
Read more