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Food & Dining Magazine
RESTAURANTS NEWS
All
Awards & Honors
Restaurant News
Chef in a Box (March 3, 4): Porcini, featuring Chef John…
Chef in a Box (Feb. 24, 25): Crowler Catering, with Simply…
Mai’s Thai is closed temporarily, but will reopen later this year
Edibles & Potables: Biden’s COVID-19 relief plan includes $15 minimum wage,…
LATEST NEWS
OPENINGS & CLOSINGS
CHEFS
A conversation between Kentucky chefs Ouita Michel and Samantha Fore
Chef Edward Lee on 2020: The power of a meal is…
Barn8’s Alison Settle has New Year’s braised greens and cornbread recipes
Chef Ouita Michel’s first cookbook is coming soon
“Grazie Maestro”: River City Supper Club honors Bim Deitrich, Oct. 30…
FOOD
All
Recipes
Edibles & Potables: Tales and cookbooks about Soviet food
Food & Wine says Nord’s Bakery has Kentucky’s best doughnuts
Edibles & Potables: The LEE Initiative’s “rebuilding” objectives for 2021
Edibles & Potables: The complicated story of Durban curry
DRINK
All
Beer
Bourbon
Drink Recipes
Spirits
Wine
Hip Hops: The back story of Bock, because the time draws…
Bourbon News & Notes: Maker’s Mark Wood Finishing Series; Paul Sutton…
Hip Hops: There is no envy in green beer, with one…
Bourbon News & Notes: Bourbon Women; barrel strength releases; O.H. Ingram;…
CALENDAR
APRON’s 9th annual dine-around, but differently in 2021
Jonathan Searle anchors Barn8’s next Sunday Supper Series on Feb. 21
It’s 2021, so “kissy-face” Valentine’s Day adapts to “face covering” COVID
Les Dames d’Escoffier Kentucky’s cheese and charcuterie Zoom Jan. 25 benefits…
Brewery collaborations to highlight Louisville Beer Week, coming Oct. 23
MAGAZINE ARCHIVES
Fall 2020 (Vol. 68)
Spring 2020 (Vol. 67)
Winter 2019 (Vol. 66)
Fall 2019 (Vol. 65)
Summer 2019 (Vol. 64)
Spring 2019 (Vol. 63)
Winter 2018 (Vol. 62)
Fall 2018 (Vol. 61)
Summer 2018 (Vol. 60)
Spring 2018 (Vol. 59)
Winter 2017 (Vol. 58)
Fall 2017, Vol. 57
Summer 2017 (vol 56)
Spring 2017 (Vol. 55)
Winter 2016 (Vol. 54)
FALL 2016 (VOL 53)
Summer 2016 (Vol 52)
Spring 2016 (Vol. 51)
Winter 2015 (Vol. 50)
Fall 2015 (Vol. 49)
Summer 2015 (Vol. 48)
Spring 2015 (Vol. 47)
Winter 2014 (Vol. 46)
Fall 2014 (Vol. 45)
Summer 2014 (Vol. 44)
Spring 2014 (Vol. 43)
Winter 2013 (Vol. 42)
Fall 2013 (Vol. 41)
Summer 2013 (Vol. 40)
Spring 2013 (Vol. 39)
Winter 2012 (Vol. 38)
Fall 2012 (Vol. 37)
Summer 2012 (Vol. 36)
Spring 2012 (Vol. 35)
Winter 2011 (Vol. 34)
Fall 2011 (Vol. 33)
Summer 2011 (Vol. 32)
Spring 2011 (Vol. 31)
Winter 2010 (Vol. 30)
Fall 2010 (Vol. 29)
Summer 2010 (Vol. 28)
Spring 2010 (Vol. 27)
Winter 2009 (Vol. 26)
Fall 2009 (Vol. 25)
Spring/Summer 2009 (Vol. 24)
Winter 2008-09 (Vol. 23)
Fall 2008 (Vol. 22)
Summer 2008 (Vol. 21)
Spring 2008 (Vol. 20)
Winter 2007 (Vol. 19)
Fall 2007 (Vol. 18)
Summer 2007 (Vol. 17)
Spring 2007 (Vol. 16)
Winter 2006 (Vol. 15)
Fall 2006 (Vol. 14)
Summer 2006 (Vol. 13)
Spring 2006 (Vol. 12)
Winter 2005 (Vol. 11)
Fall 2005 (Vol. 10)
Summer 2005 (Vol. 9)
Spring 2005 (Vol 8)
Winter 2004 (Vol. 7)
Fall 2004 (Vol. 6)
Summer 2004 (Vol. 5)
Spring 2004 (Vol. 4)
Winter 2003 (Vol. 3)
Home
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Culinary history
Tag: culinary history
FOOD
Edibles & Potables: “The restaurant remains a symbol of freedom.”
Roger Baylor
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July 26, 2020
CHEFS
Edibles & Potables: Historian Adrian Miller remembers David McAtee
Roger Baylor
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June 7, 2020
DRINK
Edibles & Potables: The Regimen Sanitatus Salernum — or, a medieval...
Roger Baylor
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May 3, 2020
