Rebecca Earle, a professor in history at the University of Warwick, intellectualizes the history of potatoes to portray the tuber’s entanglement with the emergence of modernity, the birth of the li
“We are what we eat.”
For most of us, time in the kitchen is either too short or too long. Then there is the question of timing: is the meat/fish overcooked or undercooked? Did the rice burn?
“The Campbell family continue their successful quest to create a healthier and peaceful life for everyone.”
“Answering questions you would never have thought to ask, Charles Spence reveals how eating and taste have everything to do with the brain and almost nothing to do with the tongue.”
What every well-curated cookbook library should have is several go-to cookbooks for reliability, a few armchair (or nightstand) varieties for pleasure, and a smattering of teaching cookbooks for re