Bookmarked à la carte by Peter Hertzmann (

This website, à la carte, started in 1999 as what was then know as an ‘e-zine’, an online magazine. It’s subject was French food and the French culinary experience. After nine years of posting a new, lengthy article each month, I found my interests broadening to a wider view of food, and my time available to write for the site reduced.

I wanted to spend more time producing general food interest videos, and by 2011, I was also posting a new, mostly original small-dish recipe each week. These posts came to an end in 2015. All 235 were gathered into a single, long (≈250,000 words) article.

In the future, expect to see the occasional new article or video as time allows. Rest assured, à la carte is alive and well, and its creator is busy expanding his knowledge to produce more content.

Published by

Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

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