Jump to content

Recommended Posts

  • Replies 724
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

This vaguely ties into the discussion in the "Is Fine Dining Holding Its Own?" thread on the NY board of the food media's role in educating diners.   Last Saturday, I went to a series of symposia p

While I agree with the above, that wasn't the point of the symposium as I understand it. They weren't speaking of current and/or specific food writers, they were discussing the relationship between fo

I'm absolutely NOT talking about telling someone how something should taste.   I'm talking about telling them about the background of the food and what it involves. Where it stands in culinary hist

Posted Images

16 hours ago, Wilfrid said:

The secondary problem with the title is that it should be Chefs and Drugs and Rock and Roll.


Certainly looks like his rhythm stick.  

Book has been on my nightstand since it came out…and I’m still only half-way through it (but that’s me, not the book necessarily).

Link to post
Share on other sites
  • 2 weeks later...

i’m listening to adam roberts’ podcast lunch therapy and he’s interviewing soleil ho. she says “you can tell when you read a (restaurant) review by someone who isn’t curious about the food and i don’t need to name any names.”

can you think of anyone who fits that category? because i can’t.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...