Rachel Laudan

A Historian's Take on Food and Food Politics

Category

Food History

Creating Flavor in the Home Kitchen: A Quick Historical Overview of the Last Half Century

Since today is the official publication date of The Art of Flavor by Daniel Patterson and Mandy Aftel, which I have already written about here, it seemed a good moment to put down some thoughts about what home cooks have been told… Continue Reading →

Reading and Pondering: Food for Crossing the Gobi Desert in the 1920s

What did travelers in the Gobi Desert eat on days when they had a thirty-mile trek from one oasis to the next? Four bowls of undercooked noodles with crushed garlic in linseed oil and dried chiles. Having coffee last week… Continue Reading →

The Red Brick Fish of Dublin

Pull up images of Dublin and you are apt to see the elegant white Georgian squares and government buildings. Very lovely they are too.  It’s something of a relief, though, to leave this behind for the red brick workaday buildings… Continue Reading →

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