Back to Articles

Meghalaya, Part 2: This Is the Kind of Travel Experience I Love the Most

Published April 24, 2024

Comment

Plus, Alain Ducasse is today’s guest on ​Food with Mark Bittman

A view. Photo: Mark Bittman

Today on Food with Mark Bittman, the extremely artistic food stylist Barrett Washburne returns – you’ll hear about wasted plate space, giving props to prop stylists, and the tricks to styling brown foods. This is our fifth week featuring questions for Barrett; if you missed any of the previous four weeks, I urge you to go back and listen to him talk about supergluing turkeys and how much food is thrown out on a photo shoot.

So: In 2004, my dad and I took a trip just us two to Paris. I don’t remember a ton, because my memory is pitiful, but I remember the apartment we stayed in, I remember — in that apartment — watching a very young Barack Obama speak at the Democratic National Convention, and I remember my favorite meal, which was at one of Alain Ducasse’s restaurants (one of the more casual ones). It was wonderful, and memorable.

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.