In academia, textbooks are considered tertiary sources. But my gut tells me that most people read them as primary sources. It’s part of the process of maintaining and exerting authority. While reading through textbooks, some things are left understood, when they shouldn’t be.
While it can be difficult for a book to stop at every statement to prove a premise, it’s dangerous if you don’t. Textbooks should come with a front cover warning: “Information not refrigerated. Product may have spoiled.” Continue reading “It Figures, or Why Do People Open Restaurants? (pt. 2)”
Restaurants and stats:
They’re also the truth.
Continue reading “Restaurant Figures (A Lune)”
A few years ago I purchased a textbook about the restaurant business. I’m a bit of a nerd, and I was curious. I’m in the middle of reading chapter one, and I’ve already come across an issue.
It’s the following quote: “The restaurant is a potential money factory.” Continue reading “Why Do People Open Restaurants? (pt. 1)”
Will a restaurant,
fail, or fly?
Flip a freaking coin.
Continue reading “Why Open A Restaurant? (A Lune)”
When I ask Kelly what dish would represent her, she takes time to consider it. We sort it all out in the car in a trip down Queen street.
She answers “Cioppino!” Why? “It’s the sum of all my parts.” Continue reading “Kelly’s Tre Parti Cioppino”
This is a recipe of sorts, but perhaps it’s better described as a manifesto: Get Good Duck. Canada is in the process of going “full duck.” This headlines from The Globe and Mail says it all, “Canadian duck producers to double output to meet growth in demand.”
Canada has always been duck territory, along with goose, it’s a prime element of Quebec’s foie gras industry. The French and Chinese are both known for their duck cuisine, and now there’s, “the arrival of immigrants from duck-eating countries such as Russia and the Czech Republic.” (From above article). Continue reading “Duck Fat Fondue”
You start with confit.
Yet, more than schmaltz or tallow,
it’s a fat with flair. Continue reading “Duck Fat Senryu”
Within the last year, I sat in a popular Pho joint in Boston and listened to a woman complain to her server that the menu said, “Bun” but that what she got was soup. She was furious. She was expecting a bun, like, a pork bun.
This made me very sad. Continue reading “The Unbearable Joy of Bún Riêu”