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Cookbook Ghostwriters; Classic Menus; Linguistics of Food

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Do you say soda, pop or Coke? Bert Vaux and Brice Russ dissect the linguistics of food. Molly Stevens reminds us that the oven is not only for roasting meat, but for veggies too. Russ Parsons describes his ever growing cookbook collection and divulges his favorite sources for rare cookbooks. Ghostwriter Andrew Friedman weighs in on the recent controversy spurred by a New York Times article on cookbook ghostwriters. The New York Public Library is digitizing its historical menu collection and you could help. Librarian Rebecca Federman shares the details. Plus, Jonathan Gold

ventures to the San Gabriel Valley for crab dumplings the size of a grapefruit.

 

Banner image: Mel Melcon of the Los Angeles Times

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