Rachel Laudan

So how were the wheat couscous and the maize couscous (remember this is not sweet corn nor even cornmeal but essentially a crumbled tamal of maiz that has been treated with alkali and ground wet) described in at least one Mexican manuscript cookbook of the early nineteenth century served?
Here’s what the anonymous author says about [...]

Finally, what all food historians have been waiting for.  Sandy Oliver, long time friend, moving force for years behind Food History News, author of authoritative books and articles on American Cuisine, and unassuming practitioner of  a traditional lifestyle for decades before it became the thing to do (think slaughtering and preserving your own pigs as [...]

You know, you read in cookbooks that this or that is the real or the best or the most authentic recipe for a certain dish.  Then the more you poke around, the more you realize that there are all kinds of variants on the basic recipe.  Indeed I am not sure that is even the [...]