A Historian’s Take on Food and Food Politics
At least so says Lila Lomelí who is one of the great experts on Mexican food. That’s the answer to the question I posed last week about what regional Mexican foodstuff is in fact both recent and of Italian origin. Alex and Ji Young came close.
In the 60s and 70s she and her husband Arturo, [...]
Read: The Answer! Queso Oaxaca’s a Recent Child of Mozzarella
Back to the question of cooks in the kitchen. A web friend of mine in the UK, Fiona Beckett, has been producing a series of books and now this web site called Beyond Baked Beans for British students who want to cook. With cheap air fares and a restaurant explosion in the UK, the British [...]
Read: Beyond Baked Beans
Closely related to horchata is almond milk which was so essential for fast day cooking in the Catholic world when milk was not permitted.
And luckily my long-standing buddy Ken Albala who is the expert on such things has just posted on almond milk and butter on his blog. Well worth a gander. As well as [...]
Read: Almond Milk and Butter
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