Reading the New Yorker the other day, I came across the following line (subscription required) from chef Heston Blumenthal (renowned for using the lab techniques of food science for luxury catering rather than mass production). Blumenthal was writing about growing up in the gastronomic wilderness of 1970s Britain:
…a time when olive oil was available in Britain only at the chemist’s - for putting in your ears rather than in a pan.
The phrase sounded rather familiar… [more…]
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