Sublime
An inspiration engine for ideas
Jonathan Kearney
@jonathankearney
Kristy Camarillo
@kristeenii
Bresse chickens are the recipients of an AOC, or appellation d’origine contrôlée, a distinction that not even those three well-rounded young ladies could claim. The honor was officially confirmed in 1957, nearly four hundred years after an entry in the archives of Bresse noted that the local chicken enjoyed a “belle notoriété.” This has developed o
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
With everything edible in France, certain areas have the reputation for producing the best—the best olives from Nyons, the best mustard from Dijon, the best melons from Cavaillon, the best cream from Normandy. The best truffles, it is generally agreed, come from the Périgord, and naturally one pays more for them. But how do you know that the truffl
... See morePeter Mayle • A Year in Provence (Vintage Departures)
yarned with Elders and Percy Paul about these things (along with a bunch of old dead white guys),
Tyson Yunkaporta • Sand Talk: How Indigenous Thinking Can Save the World
David Bourke
@davidjbourke