Gastronomy
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Jean Anthelme Brillat-Savarin *IV 1 1755 — The Life You Give
Jean Anthelme Brillat-Savarin, born April 1, 1755, in Belley, France, is the lawyer, politician, and author of the celebrated work on gastronomy, Physiologie du goût (The Physiology of Taste). Brillat-Savarin followed the family profession of law. A deputy of the Third Estate at the Estates-General of 1789, he was forced to flee the country during…
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Croissant — thank Vienna, not France / National Croissant Day 202
Across various accounts of croissant history, most sources agree that it originates from Austria as the Kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even…
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Castellum, Gérard Bertrand, 2019
Castellum, Gérard Bertrand, 2019, a Bordeaux-style blend from the Cité de Carcassonne region.
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rice with beetroot and Brussels sprouts
It is not that food needs to be glorified. Though it is a modern phenomenon to picture meals, bites, and drinks, this contemporary habit which has taken hold in all corners of the world, whether those with overabundance, or where there is poverty, and even illiteracy, documenting the next intake of nourishment could very much…
Sila Blume 