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 moreA friend wrote to ask about arrachera. I’m going to hazard some guesses but I bet some of you know a lot more than I do. Please chime in. Arrachera…
Read moreSome time ago, a commentator (Tim) raised the following question about my thesis that Mexican mole is basically an Islamic dish transported to Mexico (just hit mole in the tags…
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