Harold McGee: The curious cook: Exploring the alchemy of food & an On-Line Reader

This is an interesting article about colored garlics - - very interesting; in and of itself.

Also interesting is that this same article was in the New York Times and is available from them, online, for a small fee. In the link above I went to the same article in the International Herald Tribune and it's free.

The really really interesting part is that on this International Herald Tribune page you can look at the article in several different formats, or email it, print it, or listen to it! Extraordinary! Technology is starting to get useful after all. Imagine that you're a little bit hard-of-seeing; this would be a great help.

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