I know, right? It’s just mindblowingly brilliant. Her book about her journey in and out kitchens and cauldrons is as faboulous as the best Bourdain, but with more meaning and less addiction.
I loved this issue. It exudes all your passion for food writing. And, frankly, I feel a profound envy for it. Positive envy, but still envy. It's great to see how hard you're working to build your writing space and professional career. You're such a talented writer. And, again, that's my envy speaking. 😄
The difficult task of building a voice involves listening to the voices of others, nourishing ourselves with them as if they were a plate of food when we are hungry. Thank you for mentioning me among others that I admire and devour myself. Teaching and having one of your students remember you gives meaning to everything. So, thanks thanks thanks. Your voice is powerful and now I am the one who reads you.
Qué suerte la mía de haberte tenido en aquella habitación hablando del hambre del conquistador. Gracias por tu voz multicultural, plurilingüe y firme. Gracias por tus recomendaciones (sigo a todos los mencionados y mencionadas) y mil gracias por tus palabras que me animan a seguir compartiendo.
Thank you so much for the shoutout! I'm always hoping to take the intellectual/scholarly stuff and make it accessible and fun to read, so it's a pleasure to be part of your regular roster.
What a delightful post to wake up to-- especially on a day when I'm faced with deciding what to write about next! My style of recipe writing stemmed from a need to thwart plagiarists from lifting and pasting my work. I learned to have fun with them and even utilize them as a storytelling device and have never regretted it.
My dear young barbarian, I feel really honored to find myself included in this list of monsters, in the good sense of the word, of course. It's always a good idea to die wearing your own boots because, otherwise, you're going to die anyway -eventually- but with feet pain. Always keep your feet fine.
I just read the Nicolau piece. I would have never in a million years thought someone could write so beautifully about bowel movements and tomatoes!
I know, right? It’s just mindblowingly brilliant. Her book about her journey in and out kitchens and cauldrons is as faboulous as the best Bourdain, but with more meaning and less addiction.
Sara, you left me speechless.
I'll leave three kisses here for you and vanish in a cloud of dust.
I still think bowel movements don't get the attention they deserve in the gastronomic environment. So you can expect some more of that eventually.
Thanks a lot for your kind words <3
I loved this issue. It exudes all your passion for food writing. And, frankly, I feel a profound envy for it. Positive envy, but still envy. It's great to see how hard you're working to build your writing space and professional career. You're such a talented writer. And, again, that's my envy speaking. 😄
Thank you Giuseppe 💙 your words means the world to me!
I felt flattered to find myself and my writing in your words. Thank you!
You’re welcome! I’ve ordered “Insalate per un anno” and is back home waiting for me ❤️
The difficult task of building a voice involves listening to the voices of others, nourishing ourselves with them as if they were a plate of food when we are hungry. Thank you for mentioning me among others that I admire and devour myself. Teaching and having one of your students remember you gives meaning to everything. So, thanks thanks thanks. Your voice is powerful and now I am the one who reads you.
❤️ thank you for your writings, always. They touch deep!
Qué suerte la mía de haberte tenido en aquella habitación hablando del hambre del conquistador. Gracias por tu voz multicultural, plurilingüe y firme. Gracias por tus recomendaciones (sigo a todos los mencionados y mencionadas) y mil gracias por tus palabras que me animan a seguir compartiendo.
Gracias por todo, siempre. Las semillas que nos plantan los profes y los verdaderos “influencers” crecen en florestas de ideas!
Thank you so much for the shoutout! I'm always hoping to take the intellectual/scholarly stuff and make it accessible and fun to read, so it's a pleasure to be part of your regular roster.
And you’re absolutely nailing it! It’s such an important task - bringing scientific literature and art closer to the readership. Thank you 💙
What a delightful post to wake up to-- especially on a day when I'm faced with deciding what to write about next! My style of recipe writing stemmed from a need to thwart plagiarists from lifting and pasting my work. I learned to have fun with them and even utilize them as a storytelling device and have never regretted it.
I makes me so happy you noticed. Thank you!
I am to thank you for bringing me some of the greatest reading pleasure of all time in this area.
Now I have an extra boost of confidence to start my day!
Gracias por la mención!
Siempre 🤩
My dear young barbarian, I feel really honored to find myself included in this list of monsters, in the good sense of the word, of course. It's always a good idea to die wearing your own boots because, otherwise, you're going to die anyway -eventually- but with feet pain. Always keep your feet fine.
I could never not include you. The original barbarian, and first barbarian gastronomer of our generation. Whatever the generation may be 💙