Rachel Laudan

A Historian's Take on Food and Food Politics


October 2008

Pénjamo. Mexican Goat Cheese Capital?

Food entrepreneurship is alive and well in Mexico. I am constantly amazed by the small start ups selling fruit cakes or home made flour tortillas or typical sweets or fruit liqueurs or crepes or cookies or, in this case, cheese…. Continue Reading →

Thinking Through Pollan’s Farmer in Chief: Preliminaries

OK. Here’s what I am going to do. Michael Pollan had thirteen printed pages for his Farmer in Chief article in the New York Times Magazine. I can’t churn out a response of that length all at once even if… Continue Reading →

A Query about Banana Peel in Mexican Cooking

And one from Karen Howe. “In a Mexican manuscript cookbook dated 1908 which I bought at a flea market in Mexico, I found a recipe for banana peel stew. The fruit was not used, only the peel, which was chopped… Continue Reading →

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