About
The roots of taste is a blog for people who, like me, find food fascinating–full of stories as well as flavors.
Though personal because shaped by my own food interests, obsessions, and background (half-French, California-dwelling), this blog is not about me; at the center is food.
Practicality and pleasure form its poles. Practicality, like learning more about that knobby, prehistoric-looking celery root at the farmer’s market: what is it, what can you do with it? Pleasure, like the thrill of imagining new flavor combinations; making fine distinctions between recipes of ingredients; or situating foods across places and times — knowing what Pliny had to say about turnips 2000 years ago.
I hope posts will offer grounds for experimentation, will kindle a passion for making and exploring. Through attentiveness to food, I hope to both share and spark a desire to get closer to foods, to savor their stories and textures.
— Eve Hill-Agnus
the roots of taste 
Being sort of a plain Jane when it comes to cooking – simple, unadorned, – this blog is the inspiration I need to cozy up to the foods I already know well – like creamed corn – and listen to their intimate biographies. I’m inspired to stand back and admire them, understand how they like to do their thing, and then dive in and create. Thanks.
Well, I’m impressed. Good work, Eve!
Eve,
Wonderful blog, so nice to discover that you’re writing.
I’m Alissandra’s mom , remember us?
Fun stuff! I finally found the Central Market Cooking School recipe packet with your website address on it: did you ever get a chance to check out Jennifer McLagan’s books like “The Odd Bits”? 🙂 LOL, I’m volunteering at the Compound Butters class at the end of January in Plano, so your article about making the butter was particularly relevant (make both at once).