Rachel Laudan

A Historian's Take on Food and Food Politics


Culinary Appropriation

Other People’s Food: No Thank You!

Thanks for the many comments on my last blog post, both on the blog and on social media.  It’s wonderful to have so many ideas, perspectives, facts, and anecdotes, many of which I hope to incorporate (with attribution of course) in… Continue Reading →

Other People’s Food: Preliminary Thoughts

No one but a fool, particularly a white upper middle class fool, would plunge into the debate swirling around culinary appropriation. I’m that fool.* Like many people, I’ve been trying to get my head straight about culinary appropriation. Culinary appropriation… Continue Reading →

Servants in the Kitchen: Professed Cooks and Plain Cooks

I don’t think it’s possible to address the question of whether employers appropriated the culinary knowledge of their cooks without understanding the different kinds of cooks in domestic service. Four ranks of cooks were recognized, obviously with many gradations: male… Continue Reading →

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