By Priscilla Parkhurst Ferguson (NHC Fellow, 1994–95) French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains … Continued
By AthenaeusEdited and translated by S. Douglas Olson (NHC Fellow, 2008–09) In The Learned Banqueters, Athenaeus describes a series of dinner parties at which the guests quote extensively from Greek literature. The work (which dates to the very end of the second century CE) is amusing reading and of extraordinary value as a treasury of quotations from works … Continued
By AthenaeusEdited and translated by S. Douglas Olson (NHC Fellow, 2008–09) In The Learned Banqueters, Athenaeus describes a series of dinner parties at which the guests quote extensively from Greek literature. The work (which dates to the very end of the second century CE) is amusing reading and of extraordinary value as a treasury of quotations from works … Continued