wanted to post a little reading:

gastronomica – an amazing journal full of brilliantly written articles, discussing everything: culture, top chefs, local cuisines, health, art, fiction, poetry, biographies, photography, and recommended restaurants

the physiology of taste by jean anthelme brillat-savarin – i’m not finished with this yet, but it’s an in depth analysis of taste and the senses, the pleasures of food and eating, and the art of cooking. hopefully i can get through this by the time my classes start…

any other suggestions?


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