Comments on: Food History http://www.rachellaudan.com A Historian's Take on Food and Food Politics Wed, 3 Mar 2010 15:35:29 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: Ji-Young Park http://www.rachellaudan.com/culinary-history/comment-page-1#comment-24998 Ji-Young Park Thu, 07 May 2009 04:28:55 +0000 http://www.rachellaudan.com/culinary-history-files/culinary-history#comment-24998 To echo Adam... According to The Book of Kimchi (published by The Korea Information Service, editors and contributors are all professors) "Even before red chili pepper was introduced, leaf mustard of a violet color, cockscomb and safflower were used to give kimchi a delightful red color. Koreans put a special value on the color red..." To echo Adam…

According to The Book of Kimchi (published by The Korea Information Service, editors and contributors are all professors)

“Even before red chili pepper was introduced, leaf mustard of a violet color, cockscomb and safflower were used to give kimchi a delightful red color. Koreans put a special value on the color red…”

]]> By: Adam Balic http://www.rachellaudan.com/culinary-history/comment-page-1#comment-24995 Adam Balic Thu, 07 May 2009 02:43:02 +0000 http://www.rachellaudan.com/culinary-history-files/culinary-history#comment-24995 Kate - on thing to consider is what food item the chile replaced or replicated. In India (and in Europe)New World chile replaced "pipli" (long pepper) for a whole variety of reasons. Or if people have a pre-existing taste for a flavour then they tend to adopt other similar flavors. Chile added to Sichuan pepper makes would work for instance. Kate – on thing to consider is what food item the chile replaced or replicated. In India (and in Europe)New World chile replaced “pipli” (long pepper) for a whole variety of reasons. Or if people have a pre-existing taste for a flavour then they tend to adopt other similar flavors. Chile added to Sichuan pepper makes would work for instance.

]]> By: Rachel Laudan http://www.rachellaudan.com/culinary-history/comment-page-1#comment-24988 Rachel Laudan Thu, 07 May 2009 01:00:29 +0000 http://www.rachellaudan.com/culinary-history-files/culinary-history#comment-24988 Kate, Thanks for the vote of confidence. You are taking on one of the great mysteries of food history. And your instinct to look to trade routes has to be right. I have no hidden bibliographic references to offer. And it would be insulting to suggest that you don't know obvious sources--Fuschia Dunlop and Sucheta Mazumdar. What strikes me more and more as I dig in to culinary history is that cuisines (whole packages of thinking about and making food) shape what we eat. So the chile had to fit into these structures. I suppose that is the way I would think about it. I can't wait to see what you come up with. Feel free to contact me off list. Kate, Thanks for the vote of confidence. You are taking on one of the great mysteries of food history. And your instinct to look to trade routes has to be right. I have no hidden bibliographic references to offer. And it would be insulting to suggest that you don’t know obvious sources–Fuschia Dunlop and Sucheta Mazumdar. What strikes me more and more as I dig in to culinary history is that cuisines (whole packages of thinking about and making food) shape what we eat. So the chile had to fit into these structures. I suppose that is the way I would think about it. I can’t wait to see what you come up with. Feel free to contact me off list.

]]> By: kate rohrbach http://www.rachellaudan.com/culinary-history/comment-page-1#comment-24976 kate rohrbach Wed, 06 May 2009 15:59:42 +0000 http://www.rachellaudan.com/culinary-history-files/culinary-history#comment-24976 Hi Rachel - I admire your work! I am trying to follow the chili pepper from the Old World to its adoption as a key flavoring in Sichuan cuisine -- alongside ancient sichuan pepper. How and why it happened.... I have sources on trade, likely trade routes, some cultivation, speculation on its serious culinary adoption in the 19th c ...as a migration with chefs from Hunan. etc. But I haven't found anything 'definitive', nor enough detail on the possibilities. I wonder if you have any ideas (i would credit, of course). This is for a grad school paper, not publication! Feel free to ignore this if it's just beyond your interest or patience! Many thx, Kate Hi Rachel – I admire your work! I am trying to follow the chili pepper from the Old World to its adoption as a key flavoring in Sichuan cuisine — alongside ancient sichuan pepper. How and why it happened…. I have sources on trade, likely trade routes, some cultivation, speculation on its serious culinary adoption in the 19th c …as a migration with chefs from Hunan. etc. But I haven’t found anything ‘definitive’, nor enough detail on the possibilities. I wonder if you have any ideas (i would credit, of course). This is for a grad school paper, not publication! Feel free to ignore this if it’s just beyond your interest or patience!
Many thx, Kate

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