Gastronomy Unbound
Robert Brown, Jorge Guitián, Besim Hatinoglu, Joerg Zipprick, Sal PiperThe Restaurant World: Practical and Conceptual
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Subscribers | Read | gastronomyunbound.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
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Let’s face it. Puglia hasn’t been on the high-priority list of the traveling gourmand who visits Italy. It has no household-name chefs, three-star restaurants, nor any that appear high-up on rank-order restaurant lists. However, it does cur...
Is TV Toxic for Cooking?
These days, cooking is everywhere—especially on TV. But be careful: what you’re seeing is pure entertainment, and it has almost nothing to do with the reality of life in a kitchen.
Who Has an Appetite for E 407, E 412, E 461, E 473?
Avant-garde Cuisine
Don't Let Puglia Fuglia
As self-appointed consumer advocate for the well-heeled, I appropriately turn my attention to Puglia, Italy’s heel of the boot. Having recently spent ten days between Trani in the northern part and Gallipoli in the southern and countless ho...
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Authors
The writers behind this newsletter.
Art dealer
Libros, gastronomía, música. Textos largos y carreteras secundarias.
Award-winning author Joerg Zipprick has explored the world of gastronomy for over four decades. He champions authentic and classic cuisine while sharing his culinary expertise through books published in eight countries.
I am into food and wine. That is all matters for now.
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