What I Learned When I Became Food
via saveur.com
Short excerpt below. Read at the original source.
Anna Boulogne Being food is a lot of pressure. During my career as a restaurant reviewer, cooking columnist, and food writer, I hadn’t considered the perspective from the other side—actually being on the plate. What a singular experience it is to be breakfast, lunch, and dinner for another person. As it turns out, there is […]