Rachel Laudan

I’m going to edge into horchata by beginning with the Mexican rice version. Even in Mexico, horchata, originally a barley water, can be made with almonds, oatmeal, melon seeds, and coconut as well as with rice, or even without any of these at all. In Spain, it is glorious made with chufa “nuts” but [...]

Sometimes when you’re researching a topic, you run across a side issue that is almost irresistible. Here’s one of those. There I was trolling through the Encyclopedia Iranica for references to honey and milk way way back in history. The Encyclopedia Iranica, by the way, is a wonderful resource for scholarly articles [...]

A few days ago I found myself in hospital for a couple of days. Being out of control of one’s life is not pleasant. Nor is being out of control of one’s food. On my only previous hospital stay in Hawaii the food was unspeakable: little pre-packaged jellos and plastic spoons sliding [...]