A Historian’s Take on Food and Food Politics
Historical Cooking Classes Anne Bramley of Eat Feed is offering historical cooking classes, on line I think. You’ll get not just recipes (duh) but the whole cultural background. A great opportunity if you are interested particularly in her specialty, early modern English food. Eat Feed » Classes. Curry Stones The Old Foodie is always [...]
Read: Classes, Curry Stones, Borlaug, War Photos, and Cornish Pasties
In my earlier post I suggested that traditionally farming was men’s work and post-harvest processing women’s work. That may be the general pattern. There are lots of exceptions though. Women do a whole lot of farming, including the staples in many societies. Men do a lot of post-harvest processing, threshing of grains, for example. In [...]
Heike Vibrans asks a number of good questions about my earlier post on the human energy required to grind maize the traditional Mexican way before the appearance of mills beginning in the 1920s but still not in remote villages in the 1990s. Five hours sound too much. You don’t need an almost an hour to [...]
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