This is the last post from our trip to Sicily, July, 2007.

The fish we ate all tasted fabulously fresh; we knew it was coming in on little day boats in the Mediterranean. Sardines in many forms are t...

At every meal, the hotel buffet was decorated with hand-carved fruits and fanciful arrangements:

In 1686, Francesco Procopio de Coltelli of Palermo, Sicily, founded Le Procope, now the longest-lived cafe/restaurant in Paris. This is cons...

Actually, we had no small meals in Sicily. We didn't choose to eat as much at breakfast and lunch. Here's a picture of the breakfast...

First we ate in several restaurants in Palermo, where we tried classics such as fruitti del mare and salad capresi. At the beach resort, the...

"The former head of the State Food and Drug Administration, Zheng Xiaoyu, discovered last week that it's an extremely bad time to g...

In thinking more about why Chinese bad products are so disturbing, I also was thinking about the rejection of American meat by China. I firs...

Here's another possible interpretation of the widespread reaction to Chinese food poisoning possiblities: maybe it embodies a serious el...

In The Zen of Fish Trevor Corson talks a lot about what American sushi eaters could learn if they would sit at the sushi bar and talk to th...

I decided to make more of an effort to find blogs about food. I knew it wouldn't be hard, since any subject you can think of is covered ...

At the Ann Arbor Farmers' Market local food has always been a superb summer possibility with a large variety of Michigan fruit and veget...

"The only thing New Yorkers ignore more than nature is history." From Mark Kurlansky's preface to The Big Oyster: History on t...

Musical program to accompany dinner: New World Symphony -- Antonín Dvořák Sound track -- "Oh Brother Where Art Thou" S...

Kaiseki Dinner is an elaborate meal hosted by the owner of the traditional inn and served by a large staff. Mariko's parents invited the...

After reading The Zen of Fish for three days, I decided to eat some sushi! We went to Totero, a sushi bar near campus (named for the Miazak...

"In a sense, making sushi and sashimi has much in common with creating a Zen garden. On the grounds of a Buddhist temple, a monk snips ...