Browsing Tag
issue74
3 posts
Matters of Taste: the Art of Eating Oysters
rom the great bear selling oysters outside Paris’ Hôtel Lutetia. He was part of the furniture in Saint-Germain – a huge, looming presence with deft, shovel-hands. We’d often exchange nods, then one day, we started talking. He shared a love for bivalves that’s stayed with me ever since. Nearly 25 years later, another teacher chimes in: “You have to bite into them, that’s when the umami flavours develop.”
The Joy of Cooking (for Friends & Family)
Butter. Garlic. Heavy Cream. Shallot. Basil. Thyme. These are words of affection, as far as I’m concerned. Because when these ingredients are properly prepared – chopped, sauteed, simmered, braised, garnished – they’re one of the greatest ways on this planet to say “I love you.”
Why Some Conversations Never Click: Understanding the Three Zones of Communication
I often wondered why it was that some people just never ‘click’, as people say; when the conversation reaches one of its inevitable and awkward moments of ineptitude and silence, we relegate potential relationships to the bin because we feel that our styles of communication just differ. Game over.
