For those of you who are food scholars, there's a new journal out called Gastronomica (http://www.gastronomica.org).No, it's not for everyone, but for those of you who love pondering things like the relationship between food and society, it's an interesting read.CK
Gah! That should be "Journal of Food and Culture".Sheesh. That will teach me to rely on my (unreliable) memory!CK
This should be fun!My cookware runs the gamut from cast iron through old warped Revereware that I'm replacing to Allclad stainless and Calphalon.Garlic finds its way into more dishes than any other spice and as for recipes, I'll sometimes refer to them for inspiration, but usually improvise with what's available. Favorites cuisines are French, Northern Italian, Chinese and often a blending of East and West.Leftovers usually become tomorrow's lunch, but are NEVER wasted.
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