A Historian’s Take on Food and Food Politics
I’ll be talking about the global culinary crisis between 1880 and 1914 under that title in a history of science seminar offered in the history department of the University of Texas at 12 on Friday this week. If you are in Austin and are interested let me know, and I will send details. Meanwhile thanks [...]
Just had this question from Bonna Flynn. I’ve been on line looking unsuccessfully for a description/recipe which we’ve been making in my Italian family for 3 generations called Rovellini (sp?). It’s very thinly slice round or flank steak, pounded, then egged, breaded, and fried. It’s served either dry with lemon, or baked in a seasoned [...]
Read: What’s in a name? Rovellini or cutlet or schnitzel or milanesa?
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