Revolution and Pumpkin Tart

I just attended a Food Heritage and Culinary Practices Symposium, in Paris.  The presenters ranged from high-level social scientists, French educators using art to instill traditional and cultural culinary values, Ukrainian molecular-cuisine inspired chefs distilling traditional flavors, Basque scientists who invent edible “cloches” and other marvels, Hispanic ethno botanists making villages healthy through farming, an […]

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