Author Archives: Appetite for Books
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach. Luigi … Continue reading
This article appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. Join us anytime! This book combines two of my favorites things–travel and food!
I’ve been working on a project that has given me the great privilege and pleasure of researching in the Library of Congress, and I’ve found some interesting food stories about the community where I live. Food is ephemeral–seasonal and meant … Continue reading