Rachel Laudan

A Historian's Take on Food and Food Politics

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Globalization

The Islamic Contribution to Mexican Cuisine

When Mexico’s leading writer, Nobel Prize laureate Octavio Paz, arrived in New Delhi in 1962 to take up his post as ambassador to India, he quickly ran across a culinary puzzle. Although Mexico and India were on opposite sides of… Continue Reading →

The Japanese as a Wheat-Eating Nation

Sorry, folks.  I hit the publish on this before I meant to.  In any case an interesting story in Slate.  I’d actually put the beginnings of the Japanese move to wheat at the beginning of the twentieth century.  That established… Continue Reading →

Cuisine and Language 7. Loan Words, Loan Ingredients

Linguists use the term loan words for terms borrowed from another language.  Would this help clarify the discussion of what are popularly called “fusion cuisines?”   The more I think about this term, the more it seems to me to obscure… Continue Reading →

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