Sublime

A person who is trying to eat money is always hungry.

Very little is allowed to escape the current passion for disclosure, and we cannot be far from the day when restaurants will follow the trend to come clean and provide us with more complete information about their specials of the day. Menu writers, of course, will be obliged to extend and amplify their seductive vocabularies: prime aged steak, enha

quick, light pleasures of the palate rather than the heavy fullness of the stomach

greed is an ugly thing when uncontrolled and untempered with wisdom,

I have a tremendous love of frugality, I must admit. I don’t like a couch decked out ostentatiously; or clothes brought out from a chest or given a sheen by the forceful pressure of weights and a thousand mangles, but homely and inexpensive, and not hoarded to be donned with fuss and bother. I like food which is not prepared and watched over by the

Dietitian Ellyn Satter has a quote on the front page of her website: ‘When the joy goes out of eating, nutrition suffers.’ It’s a thought that captures what should be a self-evident truth of eating: that it does us good to feel good.

The Provençal loves to give advice, to impart superior knowledge, to set you straight and save you from the error of your ways.

One of the characteristics which we liked and even admired about the French is their willingness to support good cooking, no matter how remote the kitchen may be. The quality of the food is more important than convenience, and they will happily drive for an hour or more, salivating en route, in order to eat well. This makes it possible for a gifted

I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the