Épices, poivre, thym, cannelle, girofle, the seasonings of a French kitchen lined up and named so none gets mistaken for another. Found in Villeneuve, a set of five 20th century canisters glazed white and checkered in cobalt blue, each capped with a small domed lid. Lettered sets like these arrived when spices left the grocer's counter, where they had been weighed out loose into little paper twists, and came home to live on the kitchen shelf under their own names. Sylvie lines them along the ledge above the stove, close enough to reach mid-recipe, spelling out the afternoon's cooking before anything is even chopped.
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