Tiny bubbles. I’m often struck by how often they feature in Western cuisine, how rarely in other major culinary traditions. Think of mousse and sparkling drinks, both alcoholic and non-alcoholic,…
Read moreNo, these are not necessarily books published this year. In fact, most aren’t. Nor are they necessarily the best. Best depends on what you are looking for. What they are…
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Last week I attended a conference entitled Food: Heritage, Hybridity and Locality hosted by the American Studies Department at Brown University. It was a small conference, always the best, with…
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