Rachel Laudan

I’ve been pursuing the semita trail for the last several years and a very interesting trail it is too. Breads called semita or cemita pop up all over Latin America and, I think, can be traced back to the Mediterranean, probably North Africa. Originally they were the humblest of breads, breads made from [...]

The new Astor Center, run by Doug Duda, is a hospitable place for anyone interested in the history of food. In the Spring they will feature one of Barbara Wheaton’s eye-opening seminars on how to read a cook book as well as a forum with Gastronomica editor Darra Goldstein.
Speaking of Gastronomica, it just won [...]