A Harte Appetite

Spain has given many gifts to gastronomy, like paella, manchego cheese, and the world’s greatest ham. But no less noteworthy are churros, or Spanish donuts.

Feta cheese -- sometimes referred to as the princess of cheeses -- is every bit as admirable as any other Greek invention, and it is surely just as ancient. It is likely as old as Greece itself.

In the culinary world one letter can make a big difference. Take, for example, the distinction between macaroon and macaron. Though identical words except for one extra letter "o," the confections they refer to couldn't be more dissimilar.

Delmonico's was the first American restaurant to have a printed menu, the first to offer a separate wine list, the first to have tablecloths, the first to offer a private dining room and the first to provide an orchestra for background music.

No wonder the carrot is the second most popular vegetable in the world after the potato—not bad for a plant which, according to the Oxford Companion to Food, “had an unpromising origin.” It is, after all, merely a refined version of a common weed—Queen Anne’s lace.

Contrary to popular belief, corned beef and cabbage is not the national dish of Ireland. You won’t find it on menus there except in places where there is a lot of tourist traffic. Some food historians even go so far as to question whether the dish is actually Irish at all.

Chocolate made just for drinking has a noble heritage. In fact, chocolate was being enjoyed as a beverage for centuries before anybody ever thought of actually eating it.

As California restaurant critic Merrill Shindler observes, "Like politics and religion, nobody agrees about the one true chili." It's a dish that's easy to get into an argument over.

Of all of the iconic dishes of the Deep South none is more iconic than banana pudding.

I think it was Moliere who observed that, "Some men eat to live while other men live to eat." I know which category I fall into. I love food, glorious food.