Masters of Social Gastronomy!: The Masters of... →
hellomsg: MSG is our free monthly lecture series all about the history and science behind some of your favorite foods, and this month, we’re taking on drunkenness and drinking games. Soma will unravel the science behind inebriation, from the moment it hits your lips to your next-day regrets. We’ll…
ONE January morning, sitting in my parlor, clutching my coffee cup and rummaging...– The House of Much History By ELIZABETH GIDDENS Published: April 24, 2009, The New York Times.
Julia Child on TV vs. Swanson TV Dinners
“I was only 8 when “The French Chef” first appeared on American television in 1963, but it didn’t take long for me to realize that this Julia Child had improved the quality of life around our house. My mother began cooking dishes she’d watched Julia cook on TV: boeuf bourguignon (the subject of the show’s first episode), French onion soup gratinée, duck à l’orange, coq au vin, mousse au...
A nickel will get you on the subway, but garlic will get you a seat.– Unattributed. http://www.foodreference.com/html/qgarlic.html