I’m an issue behind, but here’s some recent work for @tmagazine : a savory jelly deep dive and the coupling of ice cream and wine. Thank you @rgudrunsteele for introducing me to the @maisonfrancoislondon ouef en gélee a few years ago, dish that started that story in my head. I loved the food historian Ken Albala’s theory that our appetite for jelly can be gauged by our level of interest in innovation or surprise. In the 13th century, the Normans called it jelly of flesh…