On Authenticity
Thoughts about variations on recipes and how cuisine changes with time.

Buying Olive Oil
The pitfalls in buying the Nectar of the Gods are mostly man-made, and other pits threaten to swallow the dairy industry.

EEU Food Legislation
There's much rotten in Brussels.

Food buying in Italy
How things have changed with the introduction of supermarkets.

The Organization of an Italian Meal
Meals served in Italian homes and restaurants in Italy differ considerably from those served in most restaurants abroad. Thoughts on an Italian meal at home.

On Peasant Cuisine
It's not nearly as glamorous as it's made out to be.

The Art of Eating Well
With his La Scienza in Cucina e l'Arte di Mangiar Bene, Pellegrino Artusi, single-handedly laid the groundwork for Italian cuisine as we in Italy know it. My translation of Artusi's opus has been published by Random House; you will also find some fun recipes.

Back to the Salt Mines!
On the role of salt in Ancient Rome, where it was included in the pay of the legions (among other things). Neat.

The Bialetti Moka Express
A neat article on the unlikely connubuim of aluminum and coffee that brought espresso coffee out of the bars and into Italian homes.

Cheesy Memories
Jennifer Accettola's experiences with milk's stab at posterity. Fun.

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