About

My food philosophy is always evolving, but here are some constants:

  1. Food should nourish the mind and body.
  2. The process of growing and cooking food should leave the world a better place, not a worse one.
  3. It is okay to have strong opinions about food, and it is also okay, and even encouraged, to be a hypocrite every once in a while.
  4. Food is best when shared.
  5. If I offer you the last bite of something, either it tastes bad or you are really special.
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2 responses to “About

  1. Lynne Olver, editor The Food Timeline

    Lynne Olver, the author of The Food Timeline, elaborates that once eggs were recognized as binders and thickeners, their culinary applications proliferated. But when asked about when this began, she notes: “The food historians do not venture into this territory.” When one reaches this wall, one must accept defeat.

    Food history librarians connect people with credible vetted resources. Some simple questions have no simple answers. Does not mean there is no answer (defeat wall?)

    • Lynne! Thanks for writing. As a food history dilettante, I reached the point with my egg research where I had to accept that there was no simple answer and just cook! I suppose it is more the job of biological anthropologists to discover the origin of eating eggs, because it probably predated written history.

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