Don’t expect haute cuisine in these. What you will get is ‘real’ food, and above all ‘good’ food, the type of food that led Curnonsky to refer to Lyon as “the gastronomic capital of the world”.
Category: Essays
Rescue from Machu Picchu by Eliot Wilner
January 2010, Urubamba River Valley On January 24 we boarded a train in Ollantaytambo for the twenty-six mile ride to … More
Breakfast by the Sea by Nils Peterson
Breakfast By The Sea, Santa Barbara Breakfast. Open patio. By the sea. Thinking of dreams and dreaming. Feeling absurdly blessed. I look … More
Saturday Night Sushi alla Romana By Tej Rae
At the next table, a single dad expounds on the Kennedy years to his daughter, the Italian half of what … More
Going Back by Anita Lekic
It was April, 2002. I contemplated my impending flight to Zagreb with Croatian Airlines with a sense of foreboding. Would … More
Cheese of Goat, Butter of Cow by Elizabeth Templeman
Notes on Travel, Language, and Communication “What means draga?” I ask, with a stunning reduction of the syntax I love … More
