Rachel Laudan

I’ve pulled this comment by Diana Buja on boza out of the comment section where it tends to stay hidden. Here’s what she has to say:
“I just got back a few days ago from doing some work in local markets in the east of Burundi, where an equivalent to buza is made of sorghum. [...]

A thread on the ever-interesting ASFS listserv threw up a link to this recipe for boza on a blog called Yogurt Land. Boza is another of those fascinating, fast-disappearing archaic grain drinks.
A photo shows a cup crowned with white bubbles of boza and a dusting of cinnamon, with roasted chickpeas on the side. This [...]

Agua frescas are one of the great joys of the Mexican kitchen. There’s not a really good English translation. Sometimes you see fruit waters, sometimes you see coolers, but both are awkward renditions.
So what are they? They are lightly sweetened drinks, usually fruit based but not always. They are the standard accompaniment [...]