Rachel Laudan

In her informative and delightful book, Sufi Cuisine (2005), Nevin Halici, one of Turkey’s leading culinary historians, gives a recipe for pomegranate sherbet: a cup of freshly squeezed juice, 2/3 cup sugar, and 3-1/3 cups of water. Apart from her useful advice to to “roll an uncut fresh pomegrante underfoot on the floor” [...]

Inspired by this oil painting that shows a woman grinding pineapple to make juicel, I thought it was time to have a go myself.
Now, you might say, who in their right minds would get down on their knees to grind a pineapple. Well, it’s all part of a big project to get a better [...]

Margaret Conover, whose blog is the place to go if you are interested in chia, posted this great illustration of una chiera (a chia vendor). She is puzzled by some of the accompanying paraphernalia and so am I. Any ideas?