Rachel Laudan

While I’m on the subject of aguas frescas, Bob Mrotek has a follow up post to his earlier post on cebadina including some interesting thoughts on why both tamarind and jamaica are traditionally ingredients. And while you’re at it you can learn about cebadina’s North American cousins, the family of fizzies.
And scroll on through [...]

Why does chocolate seem to substitute for blood in savory European dishes? That’s a question Adam Balic has posed several times. He points, for example, to the use of chocolate in the Catalan dish mar y muntanya.
I’ve been mulling this over and here are my revised thoughts.
1. In the cases that Adam points to, [...]

Well, after reading various newspaper stories about new information about the history of chocolate, I just couldn’t stop mulling over the idea that cacao (the tree whose fruit is the source of chocolate) was first used to make a kind of wine from the sweet pulp, something I reported on a couple of posts back.
Thanks [...]