Rachel Laudan

Lockwood Kipling, Rudyard’s father and head art teacher at the Sir Jamsetje Jeejeboy College of Art in Bombay, founded by the epynonymous Indian benefactor, reflects on the Indian peasant diet. The succulent [literally juicy from the Latin succus] food of the West, rich and full of flavour, is eaten with a closed mouth, while appreciative [...]

I’ve been talking with Carolina Capehart of Historic Cookery about the size of a tablespoon of flour in William Kitchiner’s Cook’s Oracle (1831 for 1817). Using six tablespoons of flour to three eggs and a pint of milk for a Yorkshire pudding recipe gave her too thin a batter. I suggested that until I landed [...]

A post from Slate is flying round the web.  Vegetables are a made-up category, the author Benjamin Phelan, a writer living in Louisville, suggests, because they do not belong to a single (biological) botanical group.  And therefore he suggest that vegetable is a fuzzy, cultural category, perhaps not to be taken seriously. Quick and dirty.  [...]