The DIY food movement that swept America, à la Brooklyn and Portland, never made it to Paris, because Parisians are content to leave making sausages, cheese, and beer; raising chickens; and even baking macarons to the pros. Traditionally in France, people who became bread bakers or worked in butcher shops started working in their trades when they w

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What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, ol... See more

People don’t only learn to cook so they can become chefs. Some do! But many more people learn to cook so they can eat better, or more affordably. Because they want to carry on a tradition. Sometimes they learn because they’re bored! Or even because they enjoy spending time with the person who’s teaching them.

The list of reasons to “learn to cook” o... See more