Johns is a different butcher’s. Next place you are up town pay him a visit.
Culturally, food has become completely internationalized. One of the reasons I write about food is because it reflects history and society and what’s going on. I spend a lot of time in Basque country; it has a great food tradition. Basque dishes, like the beans of Tolosa, came about because of 17th-century trade with Central America. Foods like that last because they came about through a historical process. But a lot of the famous new Basque chefs, their food is odd and curious, foods that could be from anywhere with no cultural underpinnings. So in the long view of history, it won’t have any importance. (…)
The word for salad in Latin is salted, but it’s a misrepresentation — they didn’t sprinkle salt on it, they used a brine dressing.
{ Interview with Mark Kurlansky | Culinate | Continue reading }
The word “salad” comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). (Other salt-related words include sauce, salsa, sausage, and salary). In English, the word first appears as “salad” or “sallet” in the 14th century.
photo { Jessica Craig-Martin }
previously { Paul Krugman, Supply, demand, and English food, 1998 }
