Eric Mintz

Atlanta, Georgia

It is impossible for me to eat, discuss or even contemplate really good food without thinking of my father. From the home-made spaghetti sauce that we never tired of as small children, to the wonders of French cuisine that he introduced me to during the teenage year I lived with him and Jackie in Paris, the delicious sensory memories have proved indelible. His perpetual interest in food ingredients, and their history and evolution, is also something that stays with me today, and adds "spice" not only to my personal culinary indulgences, but to my current professional activities as a medical epidemiologist specializing in foodborne diseases (a career choice that indirectly reflects his influence as well). I am fortunate in that I will have the opportunity to pass his appreciation for food and for knowledge on to my children, Andre and Nicole, who look forward to sharing a special Thanksgiving meal with him later this month. With luck, one of them will also have inherited his special gift for cooking (traits like that have been known to skip generations), and will continue the glorious tradition.


  1. Slice a fresh french baguette into 6" pieces and cut longitudinally
  2. Butter liberally with soft fresh butter (preserves or soft cheese may be
    substituted or added)
  3. Meanwhile prepare a fresh hot bowl of good coffee and whole milk or cream
  4. Enjoy!