A Historian’s Take on Food and Food Politics
Innovation at the Table Just in time for the conference hosted by The Food History Committee of the International Association of Culinary Professionals on September 28-30 on the subject of Innovation at the Table. The symposium will take place at the Hagley Museum and Library (www.Hagley.org) and at the University of Delaware Department of Hotel, [...]
I write this in large part in response to Colman Andrew’s interesting comment on my post on a recipe using Catalan picada. In it he concedes that mole has pre-hispanic origins but suggests some kind of interaction between Catalonia and the convents of Puebla where by legend the nuns invented the archetypal mole, mole poblano. [...]
Read: Where does Mole Come From? From the Mediterranean or from Mexico?
Since I am talking about mole, here’s a nice article and recipe. The recipe is from my dear friend María Ricaud Solórzano who has a cooking school in San Miguel de Allende. I can’t recommend the school highly enough. María comes from a family of great cooks and knows the cuisine as only someone born [...]
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