Rachel Laudan

I’m a wimp. I’m a complete wimp. I’ve been going to conferences all my adult life. Always the idea is that groups go out to sample the best of the restaurants in the city. Now that I’m doing food, not science, that expectation is upped by an order of magnitude.
Now it sounds just lovely. [...]

This month, April 2008, I have a short article on the kitchens that I’ve worked in over the course of my life in the American food magazine, Saveur. You can’t access it on the web but if you should have the magazine it’s called Kitchenwise: A Peripatetic Food Historian Finds a Comfortable Roost in [...]