"The Humble Beginnings of Today's Culinary Delicacies" Ligaya Mishan "The New York Times"

Tag Archives: "The Humble Beginnings of Today's Culinary Delicacies" Ligaya Mishan "The New York Times"

A PLATE OF THAT HAUTE CUISINE, MACK

THERE’S A DIRECT LINE from peasant fare to bourgeoise cooking to haute cuisine. There are also fascinating societal aspects, as described by Ligaya Mishan in The Humble Beginnings of Today’s … Continue reading →

December 10, 2021 · Leave a comment