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Thursday, April 28, 2011 08:05 am
With fresh produce available year round today, it’s almost impossible to realize how much the first edible spring greens were eagerly awaited, and how enthusiastically they were consumed. But it...
Thursday, April 21, 2011 03:32 pm
For much of the Western world, the biggest Christian celebration is Christmas – not least these days because it’s become so commercialized. But in other areas Christ’s Resurrection &...
Thursday, April 14, 2011 03:21 pm

The Greater Midwest Foodways Alliance preserves the region’s culinary character

Stuffed – Midwestern sausages, that is. Mother-in-law sandwiches. Journeying through Midwestern sweets and dessert traditions.It’s anthropology of hoof, claw, fin, root and leaf: culinary ...
Thursday, April 7, 2011 06:32 pm
I love ravioli. I’ve always loved them. As a child, they were my inevitably requested birthday dinner. The recipe with a chicken spinach filling came from Italian friends of my grandparents they...
Thursday, March 24, 2011 06:30 pm
“Of all the professions…few people are less suited to be suddenly thrown into the public eye than chefs.” —Anthony Bourdain in his bestselling book, Kitchen Confidential. Bour...
Thursday, March 17, 2011 05:50 am
Northerners have eaten it for years, too. But American Southerners eat more, and, moreover, celebrate and claim it as their own. It’s one of the iconic foods that defines the region, right up th...
Thursday, March 10, 2011 06:23 am
“ ‘Eating is an agricultural act,’ as Wendell Berry famously said. It is also an ecological act, and a political act, too. Though much has been done to obscure this simple fact, how ...
Thursday, March 3, 2011 04:37 pm

Living on top of a two-star

In the world of restaurant ratings, Michelin guides have long been at the top. Partially that’s because they’re the oldest. Begun in France in 1900, the first red Michelin Restaurant bookl...
Thursday, Feb. 24, 2011 09:35 pm
One of the most interesting things in the five years since I began writing this column has been readers’ responses. I’ve learned a lot from them and, hopefully, that’s been a two-way...


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