About me

I've been cooking since my mother let me in the kitchen. Since then, I've evolved into a bona fide foodie. My interest in foodways has led me into historic cookery, as well as studies into the social aspects of food and dining.

I am fond of rich flavors - the spices of Indian and New Mexican foods, the sweet/sour/salty complexity of Chinese cuisine, and the citrus and herbs of Middle Eastern foods. There's nothing wrong with a properly-done ribeye, either.