Gastronomy
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Having a coffee, in San Francisco
Tears, just by realizing that traveling is not truly about seeing new places, not about knowing a different city. It is an unpredictable form of discovering more of the self, adjusting the self, exposing whatever is to be exposed for the self. Even through the simple process of brewing a cup of coffee with different…
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Cut to taste — texture, flavor
It has become a practice — yes, a practice, as in exercising, investigating, intentional rehearsal — to use certain products for their respective qualities, more than for contributing themselves to the flavor of others, like in seasoning, marrying of flavors, and such. The leek is therefore cut for heightened possibilities of what it is, not…
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Jean-Anthelme Brillat-Savarin *IV 1 1755 / The Life You Give
Anthelme Brillat-Savarin, born Jean-Anthelme Brillat-Savarin, on April 1, 1755, in Belley, France, was lawyer, politician, judge, violinist, and author of a 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…
Sila Blume 