Piernas, Pavos, and Bacalao
This is the time of year when most books on Mexican cooking written for English-speakers leave you a bit up in the air (exceptions are Patricia’s Quinatana’s Mexico’s Feasts of…
Read moreHow Can We Trace the Global Migration of Recipes and Dishes?
This is something I’ve been thinking quite a bit about, particularly after Adam Balic’s comments on my post on Mexican salsas and North African harisa. You’d think these methods would…
Read moreFood History Links that Caught My Eye
The new Astor Center, run by Doug Duda, is a hospitable place for anyone interested in the history of food. In the Spring they will feature one of Barbara Wheaton’s…
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