By: Tom Nealon
TRY THE SCROD
KETCHUP & DIJON
GETTING MEDIEVAL WITH CHEF WATSON
THE GREAT EATER OF KENT: His mouth a mill of perpetual motion!
CHILES EN MOVIMIENTO. Chile-containing foods and how they got here.
What the menu at Chicago’s Sixteen restaurant (in Trump Tower) portends.
THE THICKENING — how (why) did liquid foodstuffs get so viscous?
WORCESTERSHIRE SAUCE — its secret origins.
Transatlantic liner menus — from the 1940s and 1950s.
REVUE DES MENUS — who collected this treasure trove of menus?
The rise and fall of the curly-leafed parsley garnish.
ALMONDS: NO JOY. They’ve always been a lie.
France’s militarized semiotic struggle against Mexico’s indigenous sauce.
AD SALSA PER ASPERA: the secret history of salsa.