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books
An unsettling look at restaurant food safety
Years ago, I was teaching philosophy at a community college in western Massachusetts. Most of the students were blue-collar and...
Behind the scenes at a top-level restaurant
This month, my wife’s book group is reading Michael Gibney’s Sous Chef, an account of 24 hours of the author’s...
The Secret History of Food
There is a genre of books about food that aren’t much more than a string of fascinating trivia. But usually...
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