Food Culture

I’ve worked in a professional kitchen, but never for a long period of time and have never run a restaurant kitchen.  With that said I am a cook and not a chef, but more than a cook a culinary researcher/historian.  I thrive at researching food history and how a single ingredient is used in different ways with different supplemental ingredients in different regions.  The examples of this in the South are plentiful from grits, to cornbread, type of shrimp, type of fat, sweetener whether it’s honey, cane syrup or sorghum syrup.

Cookbook Reviews

Sourcing Ingredients

Ancient Cuisine

Culinary France

Culinary European (Non-French)

Culinary Israel

Culinary Japan

Culinary Mexico

Culinary Scandinavia

Culinary Southeast Asia

Culinary United States Southern

Culinary United States Non-Southern

Culinary Fun Facts

Thinking of Opening A Restaurant