June 12, 2010; New Orleans: It’s been 8 years since I gave this talk at the first BEANS + RICE conference presented by the Historic New Orleans Collection and the Ray Charles Program at Dillard University. The “Culinary and Cultural Odyssey” was a day-long event featuring talks by scholars, professors, a documentary filmmaker, culinary historians, a grower, a distributor, chefs, an archaeologist, a curator, and food and...
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FOR IMMEDIATE RELEASE April 17, 2018 For more information, contact: Sarah Bonnoitt, Horry-Georgetown Technical College. 843-655-9214. sarah.bonnoitt@hgtc.edu John Martin Taylor Donates Personal Book Collection International Culinary Institute of Myrtle Beach, College of Charleston receive hundreds of publications from revered author’s collection (Myrtle Beach) Culinary historian, author, artist and photographer John Martin Taylor, also known...
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Hoppin’ John’s Galerie Henri Christophe In reaction to the president’s disparaging remarks about citizens of Africa, Latin America, and the Caribbean, and in response to the desperate needs of the hurricane victims throughout the Caribbean, but especially in the US territory of Puerto Rico, I have decided to divest myself of much of my extensive collection of art from those regions. 20% of proceeds will go to Global Giving’s Puerto...
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The Best Oyster Knife I Have Ever Used While vacationing in the Languedoc, in southern France, in November 2014, I found myself again and again eating the delicious local oysters. In Carcassonne in the great gourmand épicerie, La Ferme, I purchased one of these knives because it was not only “the best” that they had, but the one that felt right in my hand. (You can read about my vacation here.) The knife is made from nickel-free surgical...
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