Culinary History

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“Regan ends her memoir with a prayer. Then it is another day, and the reader is hopeful that Iliana will be just fine.”

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“Thanks to his immense curiosity and devotion to detail, Kimball shines a generous light on the world’s cuisines by providing a context for each recipe’s ingredients, techniques, and origin

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Meatless burgers are everywhere. So popular that supermarkets and fast food chains can’t keep them in stock. Whatever happened to cultured meat?

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“What She Ate is for foodies, fashionistas, feminists, and for anyone who enjoys reading about meals as much as eating them.”

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In Jane Kramer’s 2012 New Yorker profile of Israeli-born, London-based chef Yottam Ottolenghi, we learn that Ottolenghi began his culinary odyssey as a home cook working his way through Ju

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“Globalization is here to stay. Let’s eat.”

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“what we have in common as citizens of the world is far more than what divides us. Maybe spices are the answer to world peace after all.”

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“Inventing Wine makes us grateful as wine lovers that we are living in the second golden age of wine.”