Paper Palate

One of the cool things about writing a book about a particular food item is that, whether you consider yourself to be or not, other people will look to you as an expert on that topic, and will heap free samples upon you in the hope that you will write about them. I met author […]

One of the interesting aspects of food theory and food history – studying what people ate and why - is that there’s not a lot of evidence left behind. All we’ve really got to go by is what the scholars of the day thought to record, and depending on the particular biases of those scholars, […]

Sheryl Kirby is a freelance writer and editor from Toronto, Ontario. She studied Culinary Arts at Toronto’s George Brown School of Hospitality, and ran her own catering and concert production business for many years. Sheryl got her start in journalism in Toronto’s thriving zine scene of the early-90s, and was the editor of a website […]

If the name Poppy Z. Brite rings a bell with you, then you might be a Goth, or at least a horror fan. Or, if you’re more familiar with Brite’s recent writings, you might just be a foodie.
In the late-nineties, Brite abandoned the vampires and demons of her earlier work in favor of stories […]