Reviewed by Robert Brown “Real Food/Fake Food” is a book for militant gastronomes whose author is anything but. I wish the book had been published the last time I dined at Le Bernardin. Then I could have asked my waiter if the rank piece of white tuna I ended up ordering was the unsafe, banned-in-Japan […]
Read moreSophisticated Foodie: Edward Behr’s New Book, “The Food & Wine of France: Eating & Drinking from Champagne to Provence”
Reviewed by Robert Brown In the 700 or so years of the history of culinary books, what publishers call food narratives are mere babies. After eliminating cookbooks, diet and nutrition books and those that politicize food, what you have left pretty much can be called food narratives. The general sub-categories are books about wine; ingredients; […]
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Diningology 