French Fries and Martinis
Jessica CarboneWhat's cooking--or not--in the worlds of food media, history and culture
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 97 | Founded | 4 years ago | Last Issue | a month ago |
| Active | |||||
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frenchfriesandmartinis.substack.comLatest Issues
1969: The Cooking of Japan
On the cover: “Togan-to ebi, soup with shrimp, winter melon and lime.”
When speaking of his 1976 musical Pacific Overtures, the composer Stephen Sondheim said that he was partially inspired by a three-panel Japanese screen at the Metropoli...
1969: The Cooking of Spain and Portugal
The cover: Paella, Spain’s most famous dish, is a rich blend of chicken, lobster, shrimp, clams and mussels with peas and saffron-flavored rice. (Definitely not a single-serving portion.)
About 15 years ago, I decided to take a trip to Par...
1969: The Cooking of the British Isles
On the cover: “Britain’s deservedly long-reigning favorite, a rib roast of beef cooked with potatoes, and served with the classic accompaniments of Yorkshire pudding and horseradish sauce, is displayed against the coat of arms of the Britis...
1970: Pacific and Southeast Asian Cooking
The cover image of this volume: “Arranged on a glossy ti leaf are Indonesian saté–skewered tidbits of broiled meat with a dipping sauce–and a freshly opened coconut.” A preview of what’s to come in the volume: the elements of a cuisine with...
1968: The Cuisine of Vienna's Empire
On the cover, the Spanische Windtorte; the “fanciest cake in Vienna” made entirely of meringue, piped into rings and elaborate designs and stacked to impressive heights.
In his book Sweetness and Power, the pathbreaking anthropologist Sidn...
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