JOEL'S JOURNAL

When it comes to the social experience of eating, the line in the sand between introvert and extrovert is softly drawn. Whether it’s with a friend, or five, or you alone, you decide how many get a seat at your table, and it needn’t be the same number every time.

From curing, salting, and drying we explore how food preservations have evolved and the iconic gourmet products they have birthed.

We rarely see the bakers who rise before dawn, the cooks working by the dim glow of a single bulb, or the taho vendors preparing under the pre-dawn sky. But their echoing calls remind everyone that breakfast—and a new day—is here.

Michelin’s triumphant climb and of those given the coveted Michelin stars are epics worth recounting, down to the footnotes and afterword to their hard tales.