Rachel Laudan

A Historian's Take on Food and Food Politics


Food Processing, Cooking and Kitchens

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: IFT17

    208 pages long, 8 1/2 by 11 in size, this is the program and exhibit directory for the Institute of Food Technologist’s 2017 meeting from June 25th to 28th in Las Vegas. I was there for a panel… Continue Reading →

Reading and Pondering: The Art of Flavor

“Do you know of any cookbooks that tell you how to create flavor?” I was flattered to be asked because the questioner was the California perfumer, Mandy Aftel.  I’ve always been in awe of those who feel confident around perfume,… Continue Reading →

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