Something to Taste
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.
March 6, 2015By Nancy Harmon JenkinsAdapted from The Art of Eating no. 69
The fish chowder served in most public eating places, even here in Down East Maine where they ought to know better, is so bad that I never order it unless I’m suffering an attack of... Read more.
March 2, 2015
University of Texas Press
The Art of Eating Prize for best food book of the year goes to Yucatán: Recipes from a Culinary Expedition by David Sterling (University of Texas Press). He will receive $10,000 and a specially crafted hand-wrought ladle, an... Read more.
February 24, 2015
After we announced the existence of The Art of Eating Prize, we realized there should some physical object to accompany it — but what? Maybe not a medal on a ribbon or an Oscar-like statuette.... Read more.
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