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The Myths of French Peasant Food
How a simple Provençal stew reveals the long journey behind France’s most “traditional” foods
Oct 10
•
Keith Christiansen
3
2
The Laws of Butter Dynamics
How France turned butter, milk and scandal into a national sense of identity
Oct 7
•
Keith Christiansen
6
7
How Potatoes Went From Pig Feed to French Staple
From famine food to menu staple thanks to one strange evangelist
Oct 3
•
Keith Christiansen
5
8
September 2025
Stumbling Toward Home in France
musings on language, property, and the search for home in France
Sep 30
•
Keith Christiansen
20
16
Leaving now?
Why the question doesn’t end at the border, and what comes after choosing to go
Sep 26
•
Keith Christiansen
5
2
Leftovers on Purpose: Stew, Law, and Anti-Gaspi France
How France Turned Leftovers Into Law
Sep 26
•
Keith Christiansen
7
11
Do French Cows Moo with an Accent? A Bar, a Playlist, and a Station from the Alps
A French bar, a language slip, and the best station you’ve never heard of.
Sep 23
•
Keith Christiansen
7
3
Thrift and Flavor: A Guide to the French Pantry
Cheap calories, clever flavor: the thrifty logic for French cooking at home
Sep 19
•
Keith Christiansen
4
6
The Small Miracle of Bongarant
Chapels, memory, and the strange history of color
Sep 16
•
Keith Christiansen
10
10
Peaches on the Pavement, Apples in the Grass
Notes on fruit, neighbors, and the habit of ignoring what’s right in front of us
Sep 12
•
Keith Christiansen
9
9
What the Fuck is Chanson, Anyway?
How France’s most poetic genre turns heartbreak into performance—and why it still sounds familiar if you grew up on soul and sad ballads.
Sep 9
•
Keith Christiansen
6
4
Associations, Calendars, and the Rhythm of French Life
September in France: The Season of Sign-Ups
Sep 5
•
Keith Christiansen
6
3
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