Nutmeg, More Precious Than Gold
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.
The Art of French Eating
I just read a piece by Jessica Knoll in the Global New York Times about “intuitive eating,” a fascinating concept. Come to find out, it’s an idea that surfaced in 1995 with a book entitled Intuitive Eating, by Evelyn Tribole and Elyse Resch, who have gone on to build an industry dedicated to the idea. […]
Whirlwind Meal
Yesterday I welcomed twenty-two Stanford alumni for a spring dinner. I knew the group had two hours to eat, and was prepared down to the final grain of fleur de sel. Rather than offer the aperitif in the kitchen, as I usually do, I arranged everything on the dining room table, thinking it would […]
