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.
French cuisine
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.
Whirlwind Meal
Yesterday I welcomed twenty-two Stanford alumni for a spring dinner. I knew the group had two hours to eat, and
