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I highly recommend the book, History of Food by Maguelonne Toussaint-Samat. The title is a bit pretentious and the text is  often tedious and dry, but it is chocked full of fascinating information (and opinion) about hunting, farming, bread, foie gras and all things important to the northern European kitchen and by consequence, to northern European culture.  There is an obvious emphasis on France. 

I read this book many years ago and was struck by the author's attempt to situate the very human activity of eating into a social, yet not quite political context. Put simply, a lot of what we eat and enj...

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Soup - מרק

September 13, 2019

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