The Nature of Desert Nature, published 2020. The Nature of Desert Nature by Gary Paul Nabhan is a collection of essays and other writings a...

" Pepper-Pot: A Scene in the Philadelphia Market ," is a painting by John Lewis Krimmel (1786 – 1821). Krimmel was born in Ge...

New Mexico and Arizona have several local cuisines of note, including traditional Native American cuisines, the cooking of early Spanish set...

Gary Paul Nabhan writes very complex books. His latest, Cumin, Camels, and Caravans: A Spice Odyssey , may be even more complex than the e...

Hendrick Danckerts: "Royal Gardener John Rose Presenting a Pineapple to King Charles II," 1675 (Wikimedia) I've been readi...

Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss provides an overwhelming insight: big food companies know much more about h...

I am reading Tequila! A Natural and Cultural History by Ana G. Valenzuela-Zapata and Gary Paul Nabhan. Science and poetic description combi...

On this shelf: Delos, The World of Cognac Parker, Wine Buyer’s Guide Larousse, Wines and Vineyards of France Parker, Wine Buyer’s Guide Wine...

Here are my thoughts about Why Some Like It Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan. The information in this book is v...

I've been reading or re-reading several food books. Here are some quotations that I found especially interesting. “Your stomach can’t co...

The Pedant in the Kitchen by Julian Barnes The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samue...