Reflections

Recollections and personal thoughts on culture, the history of food, and world travel.

Terroir 2.0

Terroir 2.0

The idea of terroir is an evolving one in today’s food industry. Contributor Carly DeFilippo explores what it means to have a sense of place when it comes to the palate.

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The Missing Masters

The Missing Masters

Throughout history, countless figures have contributed to shaping the culinary landscape we enjoy today—but only a handful get the credit.

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On Household Management

On Household Management

Cookbooks can provide a window into history and culture—and sometimes curious discoveries.

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Prohibition Examined: Chapter II

Prohibition Examined: Chapter II

During the years of Prohibition, many Americans looked to other countries to help satisfy their craving for alcohol and its effects.

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Cooking from Memory

Cooking from Memory

In Paris, world-renowned chefs celebrate something they all have in common: heirloom recipes passed down from their grandmothers’ kitchens.

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Tamales, Tortillas and Time

Tamales, Tortillas and Time

A love of cookbooks gives a glimpse into history, formation of culture and nuances of Mexican cuisine.

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Bone Deep: The Plate of Privilege

Bone Deep: The Plate of Privilege

In the United States, the disparity between communities with access to fresh, healthy food is substantial; real change will require education to empower consumers, and to change buying patterns.

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Disaster and Relief

Disaster and Relief

Katie Bell, General Manager of New York City's Agern restaurant, recounts the industry response and recovery from an unexpected disaster.

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For the Love of the Job

For the Love of the Job

As the food world evolves, our perception of the individuals who dedicate themselves to the hospitality industry should too.

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The Spirit of Words

The Spirit of Words

Literary history has long been intertwined with imbibing. Contributor Nicole Gulotta examines the good, the bad and the misguided outcomes of some of the world’s most famous writers.

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Tip Not Included

Tip Not Included

In France, service style may seem unorthodox to some, but the culture is commonly accepted in a country with high reverence for its cuisine.

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Prohibition Examined: Chapter I

Prohibition Examined: Chapter I

In the first installment of her Prohibition exploration, contributor Ziza Bauer explores the origins and history behind its implementation.

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