cuisine

by Richard Foss  “This is a great cuisine for someone with a short attention span,” I remarked to my dining companion on my first visit to Zoku. At the time, I was eyeing a selection of skewered seafood, meats, and vegetables that was arriving at the next table. Each sliver of bamboo had one or […]

Ecology determines the evolution of every cuisine, and places with mild weather and clusters of microclimates have an advantage. This is why as a general thing, places that are dry, cold, and flat don’t loom large in the culinary world. They’re unlikely to be agriculturally productive or have much to offer in terms of vegetables […]