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After the Apocalypse, We Will Still Be Hungry 💥
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Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with the skinniest spaghetti, the Engineer’s Diet, and the Lost Art of Snacking Solo
Hi there!
You’ve just seen one of the shocking images shot by Italian photographer Oliviero Toscani, who has just left us and was very popular in Italy.
He became immortal when shooting ad campaigns for United Colors of Benetton in his provocative (and somehow predictable) style: black and white people together, a nun kissing a priest, Jewish and Palestinians close to each other, a man dying of Hiv (careful, this one is strong), and my favorite of three hearts with the words “white,” “black,” and “yellow” on each one of them.
He just put together opposites, portraying our prejudices on a white background.
We should try that when cooking!
***
In 2006, we worked for the same magazine for a few months.
He was harsh and interesting, also generous in his way: I remember a phone call when he suggested I should pay more attention to the pictures shot while raining. «Rain makes things more interesting, people move in a different way, and unexpected things happen when it’s raining», he said.
And that effectively changed my eye on people under the rain. Changing your point of view (and that of other people) is essential in photography. As it is - now I reckon - in cooking.
Happy week!
Piero
Picture: Oliviero Toscani.
ONE ✤ QUOTE
✦ Arthur Schopenhauer. I spotted this one while enjoying a Spa in northern Italy. I don’t think the affirmation is 100% true, but it sounds good—at least for fermented stuff, cheese, vineyard terrain, and so on.
In the distant future, we will be able to reach the unthinkable. Then, I’ll probably jump into the time machine to go back in time, and be a kid fed up by a Southern woman, meaning the American South. Or become a Southern woman myself. Just let me enjoy the true homey spirit of some of the 300 recipes in this book in which 70 writers cook (and tell) their best. |
When Southern Women Cook By America’s Test Kitchen, Foreword by Toni Tipton-Martin
→ Shortplot: 🍑 🥩 🫘 🥧
Juicy content from food creators
This is the space where I share some food (un)related stuff of my week
🔮12 food trends that will be big in 2025 🍚3 Make-Ahead Recipes to Upgrade Your Work Lunch 🛒Alison Roman Takes You Grocery Shopping 🗺️From Abidjan to Jeolla-do, Where to Eat in 2025 🎭The Best Food Festivals of 2025 🌶️The 12 Essential Spices Every Cook Needs 🍪I tried this: No Butter Chocolate Chip Cookies, with Oil (★recipe) 🫑Mille-Feuille Nabe Recipe by The Social Food (★recipe) 👩🏽🔬Scientists Make World’s Skinniest Spaghetti 📿Last week this was everywhere: 33 Ways To Improve Your Life, Japanese Style 🥑Baked Avocado and Raw Tuna (★recipe)👨🏻🔧Read this food Journal: Engineer Eats Efficiently (for $2.50 a Day) 🥚12 Chefs Make an Omelet (Michelin Star, French, Airline & More)
What to Eat After The Apocalypse | Ok, my binge-watching of Silo brought me to this 10-year-old article. What the future hold for us? Leaves, insects, and - why not - bacteria! |
The Art of the Snack Solo | Impromptu snacking can evolve into an artistic exploration of flavors and textures, drawing inspiration from musical improvisation. The spontaneity and the joy of discovering unexpected combinations, suggest that even simple kitchen ingredients can be transformed into culinary masterpieces. |
➤ Last week's most clicked link was I've Been Eating Cookies All Week & Forgot How To Make A Real Meal—These Recipes Are Saving Me. And that's all for today.