Bord

Home
Archive
About
Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
2
Giving it Away, Part 2
What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
5
Most Popular
View all
6: #IfYouKnowYouKnow
22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
1
20: The Golden Age of Gluten
3
15: The New Nordic Boys Club
23: On Activism
Giving it Away, Part 2
27: La nouvelle cuisine
Meditations on Brasserie Prins and the eternal return of French cooking
26: The Chef Who Turned his Restaurant into a Bomb Shelter
The special psychology of war, and discovering you can act
25: The Sofa Soldier of Kharkiv
A chef's diary from a country under siege. With recipes.
1
24: Synesthesia
Global politics, a carrot dish, and little-known conditions involving the senses.
23: On Activism
Protests past and present
22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
If the problems are structural, what should the response to the individual be?
1
21: Variations of Limbo
Toxic workplaces, thwarted visas, and other unresolved things
2
Bord
Bord
The stories and personalities behind Copenhagen's food scene
Recommendations
View all 11
Last Week in Denmark
Last Week in Denmark
Narcis George Matache
The Sit Spot
The Sit Spot
Maggie Mackellar
NOT DRINKING POISON
NOT DRINKING POISON
Aaron Ayscough
New Worlder
New Worlder
Nicholas Gill
T
The Feiring Line
Alice Feiring
© 2024 Lars, Lars, and Lisa
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture