Making flour
Not so easy, as I learned long ago. Of all the possible food sources, grass seeds–which is all that grains or cereals are–have to be one of the most improbable. …
Read moreMexican Foodways at the University of Texas
Here’s the press release. New Speaker Series on History of Mexican Food Begins Event: “A Brief History of Tamales” Austin-based food writer Claudia Alarcón will explore the pre-Hispanic origins of…
Read moreLeap frogging the Pacific: Chocolate and the Acapulco Galleon
The Pacific is a terrifying ocean. It’s not so much the storms. The Indian Ocean and the north Atlantic, the Cape of Good Hope and Cape Horn trump it there. …
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