Rachel Laudan

Even at its outset, tipping engendered feelings of anxiety and resentment. In the mid-1800s, after leaving the Bell Inn of Gloucester, the Scottish writer Thomas Carlyle complained: “The dirty scrub of a waiter grumbled about his allowance, which I reckoned liberal. I added sixpence to it, and [he] produced a bow which I was near [...]

Combining walnuts and yogurt, as Anne Mendelson suggests is common in Eurasia. It was new to me. Or so I thought.
Of course, as Anne explains, “dairy animals and yogurt-making historically flourished in many of the Old World regions where walnut trees grew–Greece, the Caucasus, the Vale of Kashmir.”
So a couple of days ago, [...]

When I arrived in the United States some considerable number of years ago, I was stunned by the dairy products. Stunned as with a stun gun, not with joyous amazement.
The only milk available was not just pasteurized but homogenized and had Vitamin D added as well. No lovely layer of cream rose to [...]