What We're Reading: Dan Philippon

The current Director of Undergraduate Studies is writing (and reading) about food these days. And what food: He recently returned from a short stint in France, where he was Visiting Professor at the Ecole Normale Supérieure de Lyon and did research on food writing and the sustainable food movement. "The highlight of my stay was the Lyonnaise cuisine," he recalls, "Saint-Marcellin and Comté cheeses, Beaujolais and Côtes du Rhône wines, quenelles de brochet and saucisson de Lyon." Yep, the book he recommends includes recipes.