Rachel Laudan

“Sooner or later change had to come,” says José Carlos Capel, in an article in El País. The tasty Mexican culinary repertoire, one of the most varied in the world, degraded by the Tex-Mex image and thoroughly branded by its more ordinary versions, has joined the modern way thanks to the efforts of a new [...]

The consensus of nutritionists at the end of the nineteenth century was clear. It was the meat eaters. But important minority movements (sometimes derisively called the nuts and the berries) who disliked the line the nutritionists took, argued for the grain eaters. It was a debate that spilled over into national nutritional politics, the feeding [...]

Continuing with the complicated horchata family, let’s go on to horchata (or agua) de cebada, that is horchata of barley. Technically this is redundant because the word “horchata” comes from the Latin “hordeum” which means barley. This horchata differs from English barley water because the barley is put in the blender to make a milky [...]