Rachel Laudan

www.metmuseum.org I subscribe to the Metropolitan Museum of Art’s daily feed, highly recommended. So a couple of days ago I was delighted when the title that popped up was “cider.”   Now I have a long term fascination with cider, above all with the fermented cider that in so much of France, Spain, England, the United [...]

Rolling right along with the series on what culinary historians might learn from linguists, see the background at the end of this post. Languages die out.  The world is littered with dead languages, most of which are unknown to us.  Cuisines die out.  We no longer have the cuisine of Shang China, nor of the [...]

Ammini Ramachandran, who knows so much about the food of Kerala in India, compares puffed rice to popcorn.  The techniques are similar. Reminded me of how in India we used make puffed rice for festivals at home over hot sand. Freshly harvested rice is dried in its husk until completely free of moisture. Then a [...]