Something to Taste
November 16, 2015By Melissa PasanenFrom The Art of Eating no. 64
Elizabeth David in her kitchen in the mid 1950s, Halsey Street, London. Photograph courtesy of the Elizabeth David Archives.
The late British food writer Elizabeth David was fiercely private and abhorred interviews. She appeared on television just once, in 1989. The hour is filled with gushes of praise for David, the most important influence... Read more.
November 10, 2015Rowan JacobsenFrom The Art of Eating no. 75
The familiar blob of green “wasabi” served at nearly every sushi bar in the world is not really wasabi. It’s horseradish, ground and mixed with green food coloring and sometimes a touch of Chinese mustard.... Read more.
November 5, 2015Edward Behr
Nature is the point of reference for all we eat and drink. It provides almost every one of the countless comparisons we use to describe flavor, common words such as lemony, apply, green, earthy, berrylike,... Read more.
May 12, 2015By Edward BehrAdapted from The Art of Eating no. 8
The Labiatae, the 3,500 members of the mint family, include, beside mint, a number of herbs that are fundamental to Western cooking — thyme, marjoram, oregano, basil, sage, rosemary, savory — along with other ancient... Read more.
March 26, 2015Hank ShawFrom The Art of Eating no. 84
Shad are everywhere in the rivers of the Pacific Coast and nowhere on the menu. Along the Sacramento River, which flows into San Francisco Bay, it’s not uncommon to have a 50-fish day, and 600... Read more.
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