Table & Foraging
France Loves Its Steak Frites—But Something’s Changing
Classic and modern vegetarian options in a famously un-vegan cuisine
Keith Christiansen
Table & Foraging
A Second Spring in the West of France
Notes from the second spring, and the things that haven’t returned
Table & Foraging
The One Ingredient That Feeds (Western) France Every Fall
Seven recipes, one ingredient, and more comfort per euro than anything else you’ll cook this fall.
Oddities
The City as Dollhouse or The Turgot Map of Paris
In 1739 Louis Bretez drew every rooftop courtyard and chimney in Paris creating a portrait so detailed it was all but useless
Table & Foraging
The Myths of French Peasant Food
How a simple Provençal stew reveals the long journey behind France’s most “traditional” foods
Table & Foraging
The Laws of Butter Dynamics
How France turned butter, milk and scandal into a national sense of identity
Table & Foraging
How Potatoes Went From Pig Feed to French Staple
From famine food to menu staple thanks to one strange vegetable evangelist
american expats in france
Stumbling Toward Home in France
musings on language, property, and the search for home in France
Leaving the US
Leaving now?
Why the question doesn’t end at the border, and what comes after choosing to go
Table & Foraging
We Don’t Really Throw Food Away Here
Leftovers in France, habits, and ways to keep food in circulation
Soundtrack
Do French Cows Moo with an Accent? A Bar, a Playlist, and a Station from the Alps
A French bar, a language slip, and the best station you’ve never heard of.
Table & Foraging
Thrift and Flavor: A Guide to the French Pantry
Cheap calories, clever flavor: the thrifty logic for French cooking at home