The Gayest Dish on the Menu, According to 10 Queer-Owned Restaurants | Eater
"Jellied meat and aspic are treated as joyful, poetic resistance: a wobbling terrine of head cheese held by just-strong-enough aspic is celebrated for its texture and defiant refusal to conform to sanitized culinary trends. Making and serving such savory, old-fashioned conservations is framed as a queer act that privileges pleasure and bodily honesty over culinary fear." - Jaya Saxena
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