Whence the wok?
That’s the topic of today’s post. I need to assemble some photos but I’m going to suggest that the wok has wandered a pretty long way.
Read: Whence the wok?
It’s Official: Hawaii has a Regional Cuisine
It had to happen. Today the NY Time’s Jennifer Steinhauer wrote a good article on the plate lunch in Hawaii. Of course it frets about grease and underplays the sheer wonder of the cultures that have produced this food. But this is not the time to defend the plate lunch. It’s there in the NY [...]
Bee Wilson on milk and food safety
Bee Wilson brings a historian’s eye to the problem of the adulteration of milk in China in an op-ed in the New York Times. It’s based on research she did for her most recent book, Swindled, which is a very readable and and well-researched introduction to food frauds in Europe and the United States over [...]
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