Waiter Confidential: The Dark Side of Parisian Dining
Christopher Kimball’s Milk Street Radio
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Isn't Pickling a Pretender?
Christopher Kimball: All food is about articulating a relationship to nature. He says we recognize that the world is filled with invisible particles, but these particular invisible particles are the benign bacteria of our lunchtime pleasure. "When is paulcho? We'll be drinking pickled juice," asks Adam Gopnik at The New Yorker.
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