Rachel Laudan

I’ve just been putting the finishing touches on a keynote that I’ll be giving for a conference on the Taste of Home next week in Brussels. It’s a conference I’ve been looking forward to.  I have wanted to meet the Social and Cultural Studies of Food group led by Peter Scholliers for some time.  My [...]

Now the move from Mexico City to Austin, Texas is largely behind me and there’s a whole month before the move back, I’ve had time to browse Roberto Santibañez’s Truly Mexican.  It’s the Mexican cookbook I’ve been wanting for a long time (and I don’t say that just because Roberto is kind enough to mention [...]

Out of the thirty thousand types of edible plants thought to exist on Earth, just eleven – corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye, and oats – account for 93 percent of all that humans eat, and every one of them was first cultivated by our Neolithic ancestors. Exactly the same is [...]