For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess, by Gael Greene, Acknowledgements, Chapters 11-23, (pp. 56-137). Chapter 11 starts: “I was a decade ahead of America's sensuality explosion in the fifties and leaped into the foodie vanguard in the sixties. I didn't know much, but I already...

For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess, by Gael Greene, Acknowledgements, Chapters 24-32, (pp. 138-201). Chapter 24 starts: “Press junkets and free meals were strictly forbidden to New York magazine citics and contributing editors. But there was not way I could refuse … " Gael Green's...

For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess, by Gael Greene, Acknowledgements, Chapters 33-41, (pp. 202-281). Chapter 33 starts: “Once upon a time in the dim dawn of oral history, there was no Williams-Sonoma international bazaar of kitchen and tableware in every mall, no De Gustibus famous...

For this Piccolo we’re reading Insatiable: Tales From a Life of Delicious Excess, by Gael Greene, Acknowledgements, Chapters 42-51, (pp. 282-357). Chapter 51 ends: “I can't wait to taste the food of the third generation of great American chefs. I can't wait to see what madness young rebels are cooking up in...

The Slow Food Russian River Book Group will be discussing Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Univerity of California Press, 2013), by Joyce Goldstein, with Dore Brown. After we read this book we can participate in any conversation about regional food history! About Joyce Golstein:...