Explore London’s wonderful fake, fugitive, and 'poor man’s' foods, with this guide from Hester van Hensbergen (hestervanhensb1)
What’s in a name? Names are signifiers, tools of specificity. They illuminate. We call a rose a rose. But names are also moving targets, that can disclose and disguise in the same breath.mock cooter stew, sugo scappato
These dishes are distinct from the trompe l’œil of meat fruit and liquid olives favoured by elites through time, from 16th century courtiers to 21st century molecular gastronomers. Rather than spectacular deceptions, these are forgeries in broad brushstrokes, born out of the creativity provoked by both necessity and desire.
France Dernières Nouvelles, France Actualités
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