Paul Freedman on gourmet.com
chefs + restaurants
The World’s Greatest Restaurant in 1969
A 40-year-old debate about the best food in the world reveals how our tastes have—and haven’t—changed.
10.06.08
- Keywords
- paul freedman,
- culinary culture,
- restaurants notes,
- books,
- french
food + cooking
Ladies Who Lunched
They were a far cry from the glamorous Sex and the City crowd, but 150 years ago, women regularly gossiped over lengthy restaurant meals.
05.28.08
- Keywords
- paul freedman,
- culinary culture,
- restaurants,
- new york
food + cooking
Medieval Tastes
Remember back in history class, when they told you that spices were prominent in medieval times to keep meat from spoiling? They were wrong.
03.26.08
- Keywords
- ingredients,
- paul freedman,
- asian,
- african,
- french
food + cooking
Meats That Time Forgot
In Slovenia, old delicacies like dormice and bear are still consumed with gusto.
03.06.08
- Keywords
- culinary culture,
- meat,
- europe,
- paul freedman
food + cooking
Eggs and Ambergris
Similar to pumice, with an aroma like the sea and an overtone of animal scent, this strange substance could be the next hot flavor.
01.23.08
- Keywords
- culinary culture,
- paul freedman
food + cooking
Thigh That Pigeon
Medieval rules for meat-carving are stricter than you might imagine.
01.10.08
- Keywords
- culinary culture,
- cookbooks,
- meat,
- paul freedman
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