Finished reading Dinner in Rome: A History of the World in One Meal by Andreas Viestad: a light overview of food and history, through the lens of a single (large) meal at Rome’s La Carbonara. The lightness is counterbalanced by an excellent bibliography, like A History of the World in Six Glasses (discussed in the bibliography).
Finished reading Duck Season by David McAninch, about the food and culture of Gascony. I’m slow at reading this kind of book, and I had other things that distracted me, but I loved the writing, and need to try cooking various Gascon dishes.
Finished reading Cuisine & Empire by Rachel Laudan, a Christmas gift. Fascinating look at how ingredients, cooking techniques, and culinary philosophies have changed and spread over the millennia.
Slowly making my way through The Art of Eating Cookbook by Edward Behr, a Christmas present from Meghan that we’ll be enjoying for years.
Amy and Dave came over for a lovely dinner last night.