Mark Kurlansky

Despite his haute-cuisine background, chef Bradford Thompson’s dream is to open a Caribbean restaurant. For research, he and his wife embark on a crisscrossing tour of her native Jamaica.
Chef David Guas gets a lesson in Cuban cooking on a rice-and-beans-fueled trip around Havana with his émigré father, back for the first time in more than 50 years.
Chop Talk
The chophouse, a workingman's restaurant that dates back to the seventeenth century, is making a comeback. A writer talks beef, pork, lamb and veal.
Accused of being a gourmet, a writer tries to understand why it's so wrong to care about food.