Rachel Laudan

So how were the wheat couscous and the maize couscous (remember this is not sweet corn nor even cornmeal but essentially a crumbled tamal of maiz that has been treated with alkali and ground wet) described in at least one Mexican manuscript cookbook of the early nineteenth century served?
Here’s what the anonymous author says about [...]

Thanks Susan, Adam and Paula for the comments on the couscous recipe I posted earlier today.  I’ll return to those later.  First I’ll talk about where this couscous recipe (title as above) comes from.
It’s from a manuscript cookbook dated 1817 and compiled in Mexico, probably in San Luis Potosi.  The book was published in 2002 [...]

From Ken Albala
Rachel, You’re right about immediate impact, it takes several centuries for New World plants to really transform Europe – eventually they do. But more interesting is the impact in Asia and Africa. Here I think you could make an argument – with chilies most clearly, but also with corn and the big surprise [...]