Rachel Laudan

A Historian's Take on Food and Food Politics

Category

Modern Food

No, Cooking Isn’t Easy. 6 Reasons Why

“So, why does it matter that recipes marketed as easy often aren’t? A few years ago, I would have interpreted it as a harmless pretense—maybe even a good deed—to nudge people with the lure of simplicity toward cooking for themselves…. Continue Reading →

Five Takeaways from Food Tech for Social Good, Austin Startup Week

Yesterday I made a rare sortie into downtown Austin to attend a “Food Tech for Social Good,” one of many, many events during session Austin Startup Week. Joi Chevalier of the Cook’s Nook, Austin’s first culinary incubator, with her background… Continue Reading →

Gone Fishing: From West Africa to Scandinavia and Back

  OK. Here goes with a post that is nerdy beyond belief. I love nerdy. Drying fish so that it lasts and lasts instead of going bad is one of the great accomplishments in food history. From no later than… Continue Reading →

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