World Food History: Six Food Histories I Found Essential
I love lists of good books, especially if they refrain from inflated claims about being the best books. There are so many good books out there, they are so diverse,…
Read moreHorse Meat in a Sauce: An American Perspective
The French can . . . put a liquid overcoat, and non-pronounceable name, on a slice of horse meat and have an American wondering if it’s breast of veal or…
Read moreSpace, Food Processing and the City
There’s a conference here in Austin later this week on Food, the City and Innovation so ideas about food and cities have been rattling around in the back of my…
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