"To possess wings," writes the classics professor Deborah Tarn Steiner, "is to be deeply implicated in the workings of desire."
“ …jamais j’ai eu une telle chance, ici la nature est extraordinairement belle. Tout et partout la coupole du ciel c’est du’un bleu admirable, le soleil a un rayonnement de soufre pale et c’est doux et charmant comme la combinaision des...
Remember that ‘Indian’ food reflects a vast number of regions. Just as it’s impossible to speak of Italian food or even French food without taking into consideration regionalism – ‘terroir’, so too with ‘Indian’ food.
La Bouillabaisse (boui-abaisso) - pour être servie selon la règle usitée à Marseille, dans de parfaites conditions, demande au moins 7 à 8 convives. La raison, la voici: comme on emploie à sa confection une grande variété de poissons dits de...
remembering good things
Our readers share food memories. What they like to cook, where they go to eat well, food from their childhood. Please share your memories as well, send your film (1 minute or less) to email@example.com
Chapeau to Chris Froome and Team Sky, and all the riders, famous and unknown, who made the 2016 a classic. If you feel inspired, read how to get there:
Of course, we’re much more civilized today—we no longer actually tear into our enemies with our teeth. We prefer to do it symbolically—with our tongues—but we reveal our ancient cannibalistic tendencies by using metaphors from the kitchen.
"Most of the processes of preservation, learned by trial and error, have been handed down through the ages: the necessity of guarding against want by stocking surplus food is almost as old as human life itself." New Concise Larousse Gastronomique
Modern Salt's Lindsey Bareham, best known as The Times' food columnist, has a new book, to be published on 14 July 2016.