“I’m not one to rave about drinks over food, but I fell head over heels for the Rebujito, a mix of white sherry and lemon soda served in a half carafe.”
“Butchers were cool. Prune became wildly popular for creating dishes that recalled the world’s best home cooking. Brooklyn, which had been simmering to a boil for years, fully exploded with baby carriages, ironic t-shirts, and top-notch restaurants and markets. It was still impossible to get a table at Babbo.”
by David Kamp is an absolute must read for anyone interested in contemporary food culture and food politics. It spans nearly a century and highlights the pivotal figures and movements that brought French cooking to America, goat cheese and mesclun salad to your table, and sushi to your grocery store.”
