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<channel>
	<title>Rachel Laudan</title>
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	<link>http://www.rachellaudan.com</link>
	<description>A Historian's Take on Food and Food Politics</description>
	<pubDate>Fri, 04 Jul 2008 21:32:25 +0000</pubDate>
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			<item>
		<title>Agua Fresca 11: Horchata de Chufa</title>
		<link>http://www.rachellaudan.com/2008/07/agua-fresca-11-horchata-de-chufa.html</link>
		<comments>http://www.rachellaudan.com/2008/07/agua-fresca-11-horchata-de-chufa.html#comments</comments>
		<pubDate>Fri, 04 Jul 2008 21:32:25 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Archaic Drinks]]></category>

		<category><![CDATA[agua fresca]]></category>

		<category><![CDATA[chufa]]></category>

		<category><![CDATA[horchata]]></category>

		<category><![CDATA[Spanish]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=407</guid>
		<description><![CDATA[

Well, the afternoon of the 4th July seems like a good time to post about horchata de chufa.  It would make a perfect drink to go along with a picnic on the 4th, even though it has no American credentials whatsoever.  Or perhaps you&#8217;d better stick to iced tea or lemonade or beer.
My [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/07/agua-fresca-11-horchata-de-chufa.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Italian-Argentine Cuisine: Pasta and Pizza</title>
		<link>http://www.rachellaudan.com/2008/07/italian-argentine-cuisine-pasta-and-pizza.html</link>
		<comments>http://www.rachellaudan.com/2008/07/italian-argentine-cuisine-pasta-and-pizza.html#comments</comments>
		<pubDate>Thu, 03 Jul 2008 20:26:59 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Globalization Then and Now]]></category>

		<category><![CDATA[Just Good Eating]]></category>

		<category><![CDATA[Argentine]]></category>

		<category><![CDATA[Italian]]></category>

		<category><![CDATA[pasta]]></category>

		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=403</guid>
		<description><![CDATA[My instinctive reaction to pasta dishes in Buenos Aires is that the pasta is more varied, chubbier, more likely to be filled, less shiny, and softer than the pasta you get in the United States.
More varied:  Perhaps it&#8217;s just that the names are different, perhaps it&#8217;s because dried pasta is less common and gnocchi-style [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/07/italian-argentine-cuisine-pasta-and-pizza.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Tummy Bugs</title>
		<link>http://www.rachellaudan.com/2008/07/tummy-bugs.html</link>
		<comments>http://www.rachellaudan.com/2008/07/tummy-bugs.html#comments</comments>
		<pubDate>Wed, 02 Jul 2008 13:37:25 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[What's Going on in Modern Food]]></category>

		<category><![CDATA[coliform]]></category>

		<category><![CDATA[Food safety]]></category>

		<category><![CDATA[Restaurants]]></category>

		<category><![CDATA[rota virus]]></category>

		<category><![CDATA[salmonella]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=401</guid>
		<description><![CDATA[1.  Rota virus.  Nothing is more boring than other people&#8217;s illnesses.  I mention this virus that I&#8217;ve been suffering for the past couple of weeks because it&#8217;s not clear that all doctors recognize it in adults (I wasn&#8217;t diagnosed the first time despite going to a hospital with a raging temperature thanks [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/07/tummy-bugs.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>The Joy of Cooking?</title>
		<link>http://www.rachellaudan.com/2008/07/the-joy-of-cooking.html</link>
		<comments>http://www.rachellaudan.com/2008/07/the-joy-of-cooking.html#comments</comments>
		<pubDate>Tue, 01 Jul 2008 18:04:28 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[American]]></category>

		<category><![CDATA[cooking]]></category>

		<category><![CDATA[servants]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=400</guid>
		<description><![CDATA[Last week while I was thumbing through some of my books, I came across this lovely passage about  whether cooking is a joy, a topic I&#8217;ve been kicking around for several weeks.
For the non-Americans on the list, The Joy of Cooking was one of the two or three iconic American cookbooks from the 1930s [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/07/the-joy-of-cooking.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Argentine-Italian Cuisine: A Teaser</title>
		<link>http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html</link>
		<comments>http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html#comments</comments>
		<pubDate>Mon, 30 Jun 2008 00:54:46 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Globalization Then and Now]]></category>

		<category><![CDATA[Argentine]]></category>

		<category><![CDATA[Italian]]></category>

		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=398</guid>
		<description><![CDATA[Or, more accurately, Italo-porteño cuisine, the Italian cuisine of Buenos Aires.
Just consider the following:

Argentine cuisine is &#8220;Italian&#8221; cuisine if you leave aside empanadas (pasties) and parilla (grilled meats) and some regional cuisines.
Pasta and pizza are the everyday dishes for everybody
The cheeses of Argentina are overwhelmingly of Italian ancestry
The charcuterie of Argentina is overwhelmingly of Italian [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Why Have We Forgotten the Servants?  Some Morals of the Story</title>
		<link>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-some-morals-of-the-story.html</link>
		<comments>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-some-morals-of-the-story.html#comments</comments>
		<pubDate>Thu, 26 Jun 2008 16:33:29 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=393</guid>
		<description><![CDATA[So there&#8217;s every reason to believe that when English speakers began to try &#8220;authentic&#8221; Indian recipes in their own houses in the 1970s and 80s, the recipes they tried came from wealthy households with servants.
The same is true of other foreign cuisines.  Just crack open any of the fine cookbooks that have introduced English-speakers [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-some-morals-of-the-story.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Some Interesting Cultures for Milk</title>
		<link>http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html</link>
		<comments>http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html#comments</comments>
		<pubDate>Thu, 26 Jun 2008 16:05:47 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Just Good Eating]]></category>

		<category><![CDATA[cheese]]></category>

		<category><![CDATA[culture]]></category>

		<category><![CDATA[Milk]]></category>

		<category><![CDATA[Soy]]></category>

		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=394</guid>
		<description><![CDATA[I&#8217;m posting this because I was clearing out my files and throwing away much that I had collected during my cheese-making phase.  That is now over, partly because I&#8217;ve learned what I wanted to know about cheese-making, partly because it&#8217;s becoming increasingly possible to buy reasonably good-quality hard cheeses, a staple for a northern [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>New book on tequila, mezcal, etc</title>
		<link>http://www.rachellaudan.com/2008/06/new-book-on-tequila-mezcal-etc.html</link>
		<comments>http://www.rachellaudan.com/2008/06/new-book-on-tequila-mezcal-etc.html#comments</comments>
		<pubDate>Thu, 26 Jun 2008 15:59:05 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=392</guid>
		<description><![CDATA[I post items such as this because it&#8217;s so hard to get information on what is being published on Mexican food and drink.  These presentations are a lovely custom.  Three or four people get up and give analyses of the book and why it is important and then there a small party.  [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/new-book-on-tequila-mezcal-etc.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Mole and the Mediterranean: Some Reflections</title>
		<link>http://www.rachellaudan.com/2008/06/mole-and-the-mediterranean-some-reflections.html</link>
		<comments>http://www.rachellaudan.com/2008/06/mole-and-the-mediterranean-some-reflections.html#comments</comments>
		<pubDate>Wed, 25 Jun 2008 00:36:41 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Globalization Then and Now]]></category>

		<category><![CDATA[Life in Mexico]]></category>

		<category><![CDATA[Mole and the Like]]></category>

		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[egusi]]></category>

		<category><![CDATA[inamona]]></category>

		<category><![CDATA[Mediterranean]]></category>

		<category><![CDATA[Mexican]]></category>

		<category><![CDATA[mole]]></category>

		<category><![CDATA[Ruperto de Nola]]></category>

		<category><![CDATA[Spanish]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=396</guid>
		<description><![CDATA[Thanks to all who have brought mole poblano and the medieval Mediterranean up again and for the clarifying comments.
Here are my thoughts on what I take to be Tim&#8217;s three main worries.
Worry 1. Since many families in rural Mexico have their own mole traditions, since these families often tend to the indigenous end of the [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/mole-and-the-mediterranean-some-reflections.html/feed</wfw:commentRss>
		</item>
		<item>
		<title>Why Have We Forgotten the Servants? A Story</title>
		<link>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-a-story.html</link>
		<comments>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-a-story.html#comments</comments>
		<pubDate>Fri, 20 Jun 2008 23:20:48 +0000</pubDate>
		<dc:creator>Rachel Laudan</dc:creator>
		
		<category><![CDATA[Food History]]></category>

		<category><![CDATA[Grinding]]></category>

		<category><![CDATA[What's Going on in Modern Food]]></category>

		<category><![CDATA[Indian]]></category>

		<category><![CDATA[Mughal]]></category>

		<category><![CDATA[servants]]></category>

		<guid isPermaLink="false">http://www.rachellaudan.com/?p=391</guid>
		<description><![CDATA[Here&#8217;s a story to mull over.  It&#8217;s so good I&#8217;m not going to comment for now. Brigid Keenen is the wife of a British diplomat who wrote a book about her experiences.  The humor is a particularly British kind that doesn&#8217;t appeal to everyone, though I was very glad of it on a [...]]]></description>
		<wfw:commentRss>http://www.rachellaudan.com/2008/06/why-have-we-forgotten-the-servants-a-story.html/feed</wfw:commentRss>
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