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 | 77 | Subscribers | Read | frenchfriesandmartinis.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Ideal Reader
In the pink pencil, the marginalia of editor Avis deVoto as she marked up Elizabeth David’s Italian Food for American publication in 1958. You can see the whole archived manuscript here, courtesy of the Schlesinger Library at the Radcliffe ...
Home Cooks and Recipes: What We Owe to Each Other
First off, since several folks have followed or subscribed in the two weeks (perhaps due to our shared participation in Alicia Kennedy’s excellent workshop on Substack newsletter writing), it’s a good opportunity to reintroduce myself…
The Two Sides of Taste
This week, I was fascinated by Melissa Clark’s first review in her interim role as co-restaurant critic of The New York Times, a review titled “Home Cooking So Good, Only a Restaurant Could Do It.” In it, Clark praises the restaurant Lola’s...
As Viewed from the Other Shore
A handful of island plums—purpose still TBD.
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A weekly meditation/exploration of food history, culture, media, and the marketplace
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