- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
- Stephan Palmie ●
- Leonard Plotnicov ●
- Paul Preuss ●
- Sonia Ryang ●
- Martin Schaffner ●
- Daniela Schlettwein Gesell ●
- Anna Simpkins ●
- Suzanne Siskel ●
- Josephine Smart ●
- Chee Beng Tan ●
- Adrian Taylor ●
- Majid Tehranian ●
- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Olivia Harris
London, England
I had met Sid a couple of times, but first got to know him when he arrived in London to research the Sugar book in the British Library in about 1981. He asked if I knew of any place he could rent for the summer. I offered him to come to my large, chaotic, collective and less-than-clean household for a few days while he sorted something out, and he stayed for the duration. I couldn't believe that an eminent—and clearly fastidious—professor could put up with the often self-opinionated people who passed through the house that summer. My cherished memory is of Sid lovingly preparing dinner for all of us, with arguments about the British role in Ireland raging around him. One simple but exquitie dish he taught me that summer, which I still often prepare is:
Catalan roasted peppers
Magically transmogrifies the often bitter and uninteresting taste of raw pepper.
Roast peppers (prefably a combination of red, green and yellow) under grill or in oven until the outside is black, and they have lost a lot of juice.
Cool and then peel, throwing away everything except the peeled pieces of skin. This is a long and messy job, but more enjoyable if Sid is there to chat to while you do it.
Cut into strips and arrange in alternate colours.
Drizzle with olive oil and lemon juice, and lots of black pepper. Even better mixed with tinned anchovy slices, and garnished with parsley or basil leaves.