Regions and Gastronomy
An Arty Meal: when Food Goes Beyond the Edible
Gemma Tipton, Irish Times A number of years ago the term “the art of food” probably described a twiddly garnish, like the dragons that chefs sometimes carve out of carrots in Asian restaurants. Go back further in time, however, and art and food have very close connections … READ MORE
10 February 2014
