Rachel Laudan

Lockwood Kipling, Rudyard’s father and head art teacher at the Sir Jamsetje Jeejeboy College of Art in Bombay, founded by the epynonymous Indian benefactor, reflects on the Indian peasant diet. The succulent [literally juicy from the Latin succus] food of the West, rich and full of flavour, is eaten with a closed mouth, while appreciative [...]

Here’s my stab at an answer, or rather a couple of answers.  I’ll concentrate on Europe but I think the same would apply in most places grains are used (except perhaps Africa and Mexico, because maize is a bit different). Answer One. Whole grains are hard on the system. Today we don’t eat many grains [...]

Which came first, bread or beer? The very possibility that we brewed beer before we baked bread sounds–well–it sounds sexy.  How titillating to think that people rushed to make something intoxicating.  How mind bending to think that farming was all in aid of a bit of tipple. When I first heard the idea, I was [...]