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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
Jun 26, 2022
6
Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
Jun 19, 2022
9
5
Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
Jul 4, 2022
4
2
27: La nouvelle cuisine
Meditations on Brasserie Prins and the eternal return of French cooking
Apr 11, 2022
1
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6: #IfYouKnowYouKnow
8
22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
4
1
20: The Golden Age of Gluten
7
3
15: The New Nordic Boys Club
5
23: On Activism
6
21: Variations of Limbo
4
2
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26: The Chef Who Turned his Restaurant into a Bomb Shelter
The special psychology of war, and discovering you can act
Mar 21, 2022
1
25: The Sofa Soldier of Kharkiv
A chef's diary from a country under siege. With recipes.
Mar 13, 2022
6
1
24: Synesthesia
Global politics, a carrot dish, and little-known conditions involving the senses.
Feb 27, 2022
1
23: On Activism
Protests past and present
Feb 13, 2022
6
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?
Jan 31, 2022
4
1
21: Variations of Limbo
Toxic workplaces, thwarted visas, and other unresolved things
Jan 16, 2022
4
2
20: The Golden Age of Gluten
Louise Bannon and her vision of what bread can be
Jan 3, 2022
7
3
19: Here We Go Again, Christmas Edition
A moment, between press conferences, to ponder what's next for julefrokost and beyond
Dec 8, 2021
3
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Most popular
6: #IfYouKnowYouKnow
8
22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
4
1
20: The Golden Age of Gluten
7
3
15: The New Nordic Boys Club
5
23: On Activism
6
21: Variations of Limbo
4
2
See all popular
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The stories and personalities behind Copenhagen's food scene
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The stories and personalities behind Copenhagen's food scene
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