The Culture of Food and Drink


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In recent best-selling food-policy books, so powerfully repulsive was the description of the way livestock were treated on industrial farms and in processing plants, many readers turned away from burgers and headed to the salad bar. [aside] But "The Omnivore's Dilemma" author, Michael Pollan; and Rory Freedman

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[aside] I came across this little-known French white recently on the imaginative wine list at The Fishery restaurant in North Pacific Beach, Calif. Tangy and crisp, but also rich and complex, the 2009 Domaine du Gros’ Noré Bandol Blanc has a slightly salty taste that reminds

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Lime-laced daiquiris, creamy piña coladas, ginger-tinged dark 'n' stormies: When we think of rum, we naturally imagine tropical cocktails against a dreamy backdrop of sun, sand and surf. But there's another side to this popular spirit. While the colorful history of its production throughout the

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Converted rice section: DELETED. No-stick pots and pans section: ADDED. Amount of lemon juice in Blender Hollandaise: CHANGED. Introduction to sauces: REWRITTEN. Blogger Julie Powell may have cooked every recipe in Julia Child's "Mastering the Art of French Cooking" and had a movie made about her. But Anne Bourget (pronounced

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