Rachel Laudan

Here’s my stab at an answer, or rather a couple of answers.  I’ll concentrate on Europe but I think the same would apply in most places grains are used (except perhaps Africa and Mexico, because maize is a bit different). Answer One. Whole grains are hard on the system. Today we don’t eat many grains [...]

Here’s a really long overdue post, promised to Chef Lastino Apochito a year ago when I was visiting Panama City for the quite fascinating first Panamá Gastronómica. He approached me after a session on the Afro-Antillean cuisine to be found in Panamá. He was, he said, worried that his people, the Embera, were losing their [...]

Ready for more on the thin pastry sheet trail that we’ve been discussing on this blog in the last couple of weeks.     Ammini Ramachandran sent a fascinating video of an Indian thin pastry from Andhra, India. Then Uma Satyavolu sent these memories of pootarekulu, as these sheets are called.  Not so much on how [...]