Jeremy Cherfas

Illuminating talk by Banu Özden about the contribution of minority cultures - Rums, Armenians from Anatolia, and Sephardic Jews - to the food of Istanbul, an amalgamation of so many cuisines, she said, “the name of the city defines the cuisine”.

TIL you and shops ought to keep tinned anchovies in the fridge, even before opening. Who knew? Marcela Garcés knew, in her talk partially about how the anchovy is “misunderstood, underestimated or, worse, discounted entirely” in the US.

Excellent keynote at Dublin Gastronomy Symposium from Brendan Dunford of the Burren Trust about the long history of farming in the Burren and how the landscape is “a book written in stone”. Farming there is now being reimagined to deliver “ nature-based opportunities”.

Binged Rebus on the iPlayer because I had to. Brilliant.

🛫 on my way, eventually, to Dublin and DGS2024. Looking forward to all the talks and friends old and new.

Eat This Newsletter 238 is out, with some pre-history for Rome's decline and fall and a bunch of stuff on nutrition, good, bad and ultra-processed.

https://buttondown.email/jeremycherfas/archive/etn-238-history-nutrition/

Very much enjoyed reading Paul Robert Lloyd’s reworking of the IndieWeb principles, and in my view they are a definite improvement.

Only one question: is the emoji for item 6. a bento box? My old eyes can’t be sure, but it would be appropriate.

I finally wrote about my trip to the Brompton World Championships in Venice. Still have to do the photos.

https://www.jeremycherfas.net/blog/brompton-world-championships-2024

TIL: a well-known and well-regarded weekly podcast that puts out 40 episodes a year is made by four people each working a full-time eight-hour day. That's a lot of time.