I recently attended a culinary conference in New York which was titled The Fashion of Food. There were some extremely interesting feature sessions, many about food and fashion being subjects of trends, fads or cycles. It is sometimes hard to discern what is the real deal and what is a flash in the pan trend that will not stand the duration of time. It occurred to me, as I listened to a wide variety of speakers discuss a diverse selection of food topics, that words fall into the same category. They go through trends, sometimes going mainstream, as when a word once newly created had enough use to get added to the Webster Dictionary. Sometimes they are overused and abused to the point that they become outed, or even banned by editors. The website , Serious Eats recently put out its secret list of banned words. Continue reading
Last night I had the great honor of sitting on a panel of women who contributed to a newly released cookbook titled Cooking with Les Dames d?Escoffier – At Home with the Women Who Shape the Way We Eat and Drink. This was our Chicago launch of the book, which includes recipes from members of our international organization including Julia Child, Alice Waters, Dorie Greenspan, Marcella Hazan, Anne Willan, Lidia Bastianich, M.F.K. Fisher, Gale Gand, to name a few. I have a bit of spice advice in the book and consider it a great honor to be included among these great ladies.