Writing for Eaten, the Food History Magazine
Writing about writing is far from being an easy task. When I started The Pickled Spruit, about two years ago, I had envisioned a completely different path for its development. With time, I started to better define and build my way and to tackle topics that peak my interest, such as literature, history, pop culture or architecture. The more I wrote, the more at ease I felt and I decided to take a big plunge by submitting a story pitch to what I consider to be a very respectable, well curated magazine: Eaten , the Food History Magazine. Read More
t appears that the world is split up in two types of people: the ones that love their kitchen door and the ones that prefer an open kitchen. The kitchen is the beating heart of the house; I think there’s an ontological connection there: we keep our food in the kitchen and the food is what keeps us alive. On top of this, there are a ton of cultural, social, or even geographical or political elements that come into play…all of this changing with the times. Looking back, the kitchen is the genesis of everything. Starting with the Middle Ages, the majority of the population had only one room which served as a kitchen (with an open fire), bedroom (for the entire family) and living area (for people and animals alike). The wealthy 1% of the population had the luxury of distancing themselves from the kitchen which meant hard manual labor, horrid heat, pungent smells, garbage, unwanted leftovers and so on. All the things that needed to be kept out of sight and out of mind. Things change, but the kitchen (and the door controversy) are here to stay. So where does this leave us? 
the pickled spruit. 