In May 1967 I met Fernand Braudel for the first time. At the end of my ‘audience’ I asked him what constituted the greatest asset for a historian. I expected something along the lines of Leopold von ...
Si Ambrose Bierce continue à nous impressionner, cent ans après sa mystérieuse et romanesque disparition, c'est sans doute que son art de raconter a gardé cette stupéfiante puissance d'évocation qui ...
Can you chip in? This year we’ve reached an extraordinary milestone: 1 trillion web pages preserved on the Wayback Machine. This makes us the largest public repository of internet history ever ...
MADISON, Conn. — Jacques Pépin, probably the most famous French chef in America, doesn’t want to be called “chef.” “I’m not a chef,” he says, sitting in his kitchen here. “I’m a cook. Chef means ...
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