Monday, June 10 2013
Raymond Sokolov details the history of contemporary cuisine over the past 40 years. But while to him best dishes are the simplest ones, his simplistic approach to memoir writing could use more 'salt'.
Thursday, July 23 2009
This vast project put hundreds of writers to work penning poems, describing barbecues, interviewing American Indians and taking down recipes for everything from soup to nuts, quite literally.
Thursday, July 9 2009
Is it a good thing to have a refrigerator full of produce we call “fresh” even after it has been sitting around in climate controlled storage for days or even weeks?
Tuesday, April 14 2009
This book is as much about the choices, burdens, sexual mores, and societal expectations that faced women during the last century as it is about food.