Rachel Laudan

This month, April 2008, I have a short article on the kitchens that I’ve worked in over the course of my life in the American food magazine, Saveur. You can’t access it on the web but if you should have the magazine it’s called Kitchenwise: A Peripatetic Food Historian Finds a Comfortable Roost in [...]

I was delighted when last week the Old Foodie, who ferrets out the most wonderful quotations, posted this:
“Pleasure is the thing proposed, and because there can be none without some Appetite, new ways are invented and contrived to make an Artificial one, when that which is Natural is either wanting or satisfied. They must [...]

I’m firing up to write about Italian, Spanish, and English traces in the food of Argentina. Until my vast experience a week or so gels, though, here’s a link to an amusing essay on Argentine food that nicely sums up how Americans (me included, pretty much) perceive it.