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Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
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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
Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
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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
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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
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