Have you tried
it with cumin,
aperol, and an
organic spritz
of cherry bark
No, really, I
just couldn't
It's almost awkward even to
try to mean well, in coming
to grips with our era's de-
bauches of vanity over cock-
tails and other nourishment.
A man used to be able to go
home, dress for dinner, and
get an honest apéritif with-
out sipping it alone. Times
speak for themselves. Where
is Peter Arno, as we drown?
François Chartier
Papilles et Molécules
Levi Reiss
translator
Taste Buds and
Molecules: The Art
and Science of Food,
Wine, and Flavor
Les Éditions la Presse, 2009©
John Wiley & Sons, 2012©
Peter Arno
Harriet Follansbee!
In the flesh!
The New Yorker
Condé Nast©
No comments:
Post a Comment