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