// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

by Jonell Galloway Switzerland: Swiss-style Knepfle Pasta Knepfle is originally from Alsace in France, but it

Jonell Eats her Way through Provence: A Photo Essay by Jonell Galloway Tourettes-sur-Loup in France is the

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

Those were hard times -- not unusual in our agricultural history -- and so a lot of the fetching and carrying

Jonell Galloway grew up on Wendell Berry and food straight from a backyard Kentucky garden. She is a freelance writer. She attended Le Cordon Bleu and La Varenne cooking schools in Paris and the Académie du Vin, worked for the GaultMillau restaurant guide and CityGuides in France and Paris and for Gannett Company in the U.S., and collaborated on Le tour du monde en 80 pains / Around the World with 80 Breads with Jean-Philippe de Tonnac in France; André Raboud, Sculptures 2002-2009 in…

by Jonell Galloway A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Jane Le Besque hosted a

by Jonell Galloway A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Jane Le Besque hosted a

Potatoes: an essential part of the traditional Swiss diet. If there’s one thing we have plenty of in S

by Jonell Galloway When I was in college in the U.S. and France in the 70s and 80s, my kitchen was about the

Spontaneous Cuisine and food literature: The essence of pleasure is spontaneity. ~ Germaine Greer with recipe

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,