An interesting episode of Gastropod on the history of the restaurant.. Listen here along with some notes. or via podcast. Rebecca Sprang's The Invention of the Restaurant is mentioned -- a fine read for the history.
So much of Redzepi’s drive is born of it: the fear that – whether abruptly in the form of a terrible review, or agonisingly, as the food world’s attention turns to the next big thing – it could all disappear. It is there, palpable, when he chews out a stagiaire for being anything less than perfect, and there too when he squirms over a blogger’s negative comment. In 2013, the fear almost, in his mind, became reality. So he did the only thing he could do: he unleashed his restlessness.
A subsequent article by Claiborne landed Kennedy her first book deal with Harpers Row. She spent much of the next two years travelling to remote corners of Mexico talking to humble cooks, documenting old family recipes, and learning traditional preparation and cooking techniques. The Essentials of Mexican Cooking published in 1972 was an instant classic, and introduced the English-speaking world to authentic Mexican cuisine.
Each subsequent book was similarly fastidiously researched by Kennedy, and together they read like a collection of anthropological essays on regional cultures explained through native plants, rituals and recipes.
“These are culinary adventures that nobody will ever have. The cooks don’t exist any more, the ambience is not there any more … I learned my trade travelling the length and breadth of Mexico, sleeping in my Nissan truck. Every book is a different phase of my life and learning,” she said.
A friend presses leftover Thanksgiving dressing into patties and fries them in oil to make "bread". Just the ticket for sandwiches .. he reports this is good for mashed potatoes, sweet potatoes, turkey and even plain lettuce.