Contact

Where this stands

No public contact address has been set up for this project, and this site is not published yet. There is no form here, because a form with nothing behind it is worse than no form at all — it takes a message and drops it.

A contact route will open when the site is published. Until then, nothing on this page can deliver a message to the author.

Why there is no form

Building a contact form takes ten minutes. Connecting one to something that actually delivers mail — a mail service, a mailbox, a route the author reads — is a separate decision that has not been made.

A form that silently discards a message is not neutral: someone reporting an error in a recipe, or a name spelled wrongly in their own language, would reasonably believe they had been heard. The correction would be lost and they would think it had been ignored. So there is no form until there is a mailbox.

What will be here

When a route opens, this page will carry:

• an address for corrections — recipes, names, romanisations, attributions
• an address for permissions and rights enquiries
• a note on what to expect, including that a reply is not guaranteed

Corrections matter most. The pantry studies and many original-language names are drafts pending review, and a reader who speaks the language is often the best correction the project will get. See how the book was made for what is and is not settled.

In the meantime

Most questions a visitor might have are answered elsewhere on the site:

• About — what the book is, who wrote it, and its publication status
• How the book was made — research, verification and testing status
• Imagery and AI — how the pictures were made
• Terms — copyright, permissions and the limits of the recipes