The food court as high concept? It’s time http://tmagazine.blogs.nytimes.com/2014/07/21/five-american-food-halls-eataly-todd-english-mario-batali/?partner=rss&emc=rss&_r=0

The tale of a ham that was cured and smoked in 1902. And still exists in 2014 http://online.wsj.com/articles/preserving-tradition-a-ham-celebrates-its-112th-birthday-1405132429

Eater issues a guide to boudin in the great state of Louisiana http://nola.eater.com/maps/eaters-guide-to-cajun-country-meats-roadside-boudin

Sausage kills 12 in Denmark http://www.bbc.com/news/world-europe-28761463

Cured in San Antonio http://www.austinchronicle.com/columns/2014-08-22/day-trips/

The boucherie is the most legendary eating event of Louisiana http://www.theadvertiser.com/story/entertainment/food/2014/11/30/lcvc-say-welcome-traditional-boucherie/19718375/

 

 

 

 

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