ricottadiaries.blogspot.com

Ricotta Diaries

Sunday, November 29, 2009. The Raw and the Cooked: restaurant as bridge. The Raw and the Cooked (Le Cru et le cuit) is one of the titles from Mythologiques I-IV. Written by French anthropologist Claude Lévi-Strauss. Here he notes that in changing raw foods into cooked delicacies we transform nature into culture. The etymology of the word restaurant is to restore oneself, physically and mentally. It's a place to socialize, where interaction becomes culture as restaurants mirror society. We see thi...The t...

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Sunday, November 29, 2009. The Raw and the Cooked: restaurant as bridge. The Raw and the Cooked (Le Cru et le cuit) is one of the titles from Mythologiques I-IV. Written by French anthropologist Claude Lévi-Strauss. Here he notes that in changing raw foods into cooked delicacies we transform nature into culture. The etymology of the word restaurant is to restore oneself, physically and mentally. It's a place to socialize, where interaction becomes culture as restaurants mirror society. We see thi...The t...

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Ricotta Diaries | ricottadiaries.blogspot.com Reviews

https://ricottadiaries.blogspot.com

Sunday, November 29, 2009. The Raw and the Cooked: restaurant as bridge. The Raw and the Cooked (Le Cru et le cuit) is one of the titles from Mythologiques I-IV. Written by French anthropologist Claude Lévi-Strauss. Here he notes that in changing raw foods into cooked delicacies we transform nature into culture. The etymology of the word restaurant is to restore oneself, physically and mentally. It's a place to socialize, where interaction becomes culture as restaurants mirror society. We see thi...The t...

INTERNAL PAGES

ricottadiaries.blogspot.com

1

Ricotta Diaries: Morel Adventures

http://ricottadiaries.blogspot.com/2009/06/morel-adventures.html

Friday, June 19, 2009. Everyone has their favorite morel recipe, which more often is a morel story, as the adventure is half the prize. Recently someone dumped some dirt into a mound on a hill top road, where walking, not stalking to forage, is the rule. But there they were, popping out of the top of a small heap. The perfunctory ash tree stood watching me snap a blondie just inches away. Linda and Ted Fondulas. Labels: care of mushrooms. Promote Your Page Too. Linda and Ted Fondulas.

2

Ricotta Diaries: The Raw and the Cooked: restaurant as bridge

http://ricottadiaries.blogspot.com/2009/11/raw-and-cooked-restaurant-as-bridge.html

Sunday, November 29, 2009. The Raw and the Cooked: restaurant as bridge. The Raw and the Cooked (Le Cru et le cuit) is one of the titles from Mythologiques I-IV. Written by French anthropologist Claude Lévi-Strauss. Here he notes that in changing raw foods into cooked delicacies we transform nature into culture. The etymology of the word restaurant is to restore oneself, physically and mentally. It's a place to socialize, where interaction becomes culture as restaurants mirror society. We see thi...The t...

3

Ricotta Diaries: Killington Wine Fest Dinner

http://ricottadiaries.blogspot.com/2009/06/killington-wine-fest-dinner.html

Sunday, June 21, 2009. Killington Wine Fest Dinner. Origin of the Species: Château de Beaucastel begets Tablas Creek. Friday, July 17 / 7 PM. Robert Z. Haas, founder of Vineyard Brands. Importing company and managing partner of Tablas Creek Vineyard. In Paso Robles, California, will conduct our annual Friday night wine tasting in conjunction with the Killington Wine Fest. Partners in his Tablas Creek venture. It is a closer connection than you might imagine! Visit our website, Hemingway's Restaurant.

4

Ricotta Diaries: No Crying in the Kitchen

http://ricottadiaries.blogspot.com/2009/08/no-crying-in-kitchen.html

Sunday, August 2, 2009. No Crying in the Kitchen. Friday, August 28 / 7PM. We're having dinner with guest author, Michel LeBorgne, of the New England Culinary Institute, and you're invited! Gather with us for an entertaining dinner with affable Michel LeBorgne, of Vermont’s New England Culinary Institute. Chef Michel will chat about his recently published memoir, No Crying in the Kitchen. Menu items will be intrepreted from recipes in Michel's book. Visit Hemingway's Restaurant. This is an AIWF event.

5

Ricotta Diaries: A Good Champagne Loves Me

http://ricottadiaries.blogspot.com/2009/11/good-champagne-loves-me.html

Saturday, November 21, 2009. A Good Champagne Loves Me. I've written about this before, so when the question about favorite Champagne was recently posed on LinkedIn, I couldn't help but respond. If you are not on LinkedIn, here's my post. Because I enjoy Champagne so much I have said, "A good Champagne loves me." I am not an expert, but I know what I like; and I like what likes me. As noted by Eugene O’Neill in The Iceman Cometh, "Some people do love their Champagne." As do I. Dry, tiny bub...Vermont, it...

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ricottadiaries.blogspot.com

Ricotta Diaries

Sunday, November 29, 2009. The Raw and the Cooked: restaurant as bridge. The Raw and the Cooked (Le Cru et le cuit) is one of the titles from Mythologiques I-IV. Written by French anthropologist Claude Lévi-Strauss. Here he notes that in changing raw foods into cooked delicacies we transform nature into culture. The etymology of the word restaurant is to restore oneself, physically and mentally. It's a place to socialize, where interaction becomes culture as restaurants mirror society. We see thi...The t...

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