Slaughterhouses and small farms
One of the issues I never gave much thought to before writing Eating for Beginners was slaughterhouses–by which I mean how many there are, where they’re located, and what kind of red tape they have to deal with to process meat. Like many people, I was more concerned with how my meat was raised than [...]
Friday Food Writers: Elizabeth David
British cookbook author Elizabeth David, who died in 1922, is widely credited not only with a beautiful prose style (even her recipes read like little essays rather than lists) but also with introducing Italian and French food to England–where many of the ingredients they called for, like eggplant and even pasta were hard to find–after [...]
