Rachel Laudan

A couple of weeks ago, my exuberant and observant friend Judith Klinger posted a non PC Italian advertisement for ice cream.
It prompted me to post a Mexican rival, though this one aims to sell shoes, not ice cream.

This ad of a model dripping with chocolate and holding a chocolate covered strawberry is for the Plaza [...]

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, [...]