In spare moments, I’ve been reading Tom Nealon’s 15-blog-post-long history of condiments, a frantic and learned tour through more than two thousand years of vinegars, sauces, dressings, and spices. It’s tremendously informative and entertaining—Nealon studies rare cookbooks, and consequently possesses a massive repertoire of weird food facts and history. Perhaps the most striking food story… Continue reading <span class="meta-nav">→</span>
“Lovely, Demented, Backwards, and Strange”: Why Every Food Story Is Fascinating
