Contemplations on flavor combinations, food ecology, striking colors, food in culture, the food erotic.
I am a literary translator and bartender who has lived in the east and west of the USA but never in the middle. Because Brooklyn is Brooklyn, I eat out a lot. I say this only to excuse the super infrequent posting. I aspire to a complicated diet of Nordic-ness because I am a sea-thing. Currently feeling: cardamon, sage, blackberry, hen of the woods and oyster.