Rachel Laudan

Here’s a post that just crept up on me. There was mention of carnitas at a wedding in the Mexican countryside. I read yet one more cookbook published in America describing how to make carnitas by cooking chunks of leg of pork in water until it evaporated and then frying. And I returned [...]

Traditional pig slaughtering in Portugal is one of the main themes on the web page of Portuguese anthropologist, Sandra Nogueira. It’s a web site well worth looking at and if you don’t read Portuguese a good bit is in English.

An older but interesting article from the Wall Street Journal about how Brasilian beef carcasses are dismembered for the global trade. Nasal cartilage goes off to Hong Kong for soup, diaphragm fat goes to France for stroganof, and heart valves end up as shish kebab in Peru.
Shouldn’t these facts be taken in to account in [...]