French Fries and Martinis

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Serve It Forth
On getting back to cooking--and writing--for an audience
 • 
Jessica Carbone
1

March 2024

Primary Source #4: The Shed BBQ, within the walls of SoFAB
Bringing the structures and social life of a beloved restaurant into the museum context
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Jessica Carbone
1
Primary Source #3: Snippets from Harold McGee's On Food and Cooking (1984)
In the era between the gourmet wave and the molecular gastronomy movement, a landmark text of scientific cookery
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Jessica Carbone
Primary Source #3: Julia Child's Coq Au Vin
What a 1964 episode of The French Chef revealed about the evolution of the medium
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Jessica Carbone
3
Primary Source Dispatch #2: Crystal Tector on the "Radio Woman"
This week, a key source from Chapter 1, on the transition of the home economist from private scholar to public authority, and the power of "broadcast…
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Jessica Carbone

February 2024

Primary Source Dispatch #1: Juliet Corson and "The Evolution of Home" (1893)
A series of some of the most magical primary sources I got to cite. This week, a key source from my introduction, on the principles and purposes of…
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Jessica Carbone
2
Wasteland or Wonderland?
An imagined assessment of 21st-century food media from a 19th-century expert
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Jessica Carbone
1
The Butter to My Bread, the Breath to My Life
Food and love (of all kinds) on film, to whet your appetite
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Jessica Carbone
4
Accounting for Taste
Questions to Consider When Attempting a Restaurant Review
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Jessica Carbone
1

January 2024

Order Up!
Asking for your Input, and Planning for Posts to Come
 • 
Jessica Carbone
Forget Your Troubles, Come on, Get Hygge
The romantic aesthetics, vs. the material necessities, of the winter season
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Jessica Carbone
Learning to Cook the Globe
Seeking a rigorous education beyond Western cooking
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Jessica Carbone
1
© 2024 Jessica Carbone
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