Dandelion Greens

Whenever I dunk a cracker into a creamy chunk of Brillat-Savarin (the cheese, not the long-decayed corpse of the cheese's namesake, French author Anthelme Brillat-Savarin) I think of the phrase “you are what you eat." Brillat-Savarin's famous words distill in artful simplicity the complicated nature of what food studies scholars spend their lives trying to … Continue reading Dandelion Greens