Rachel Laudan

Refined Food or Plain Food?

By Rachel Laudan September 15, 2007 Food History 2 Comments

That’s the (latest) title of a presentation I gave at the Oxford Symposium on Food and Cookery last week. The draft paper and the handout can be found in the…

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Grinding: A Puzzle from 5th Century Greece

By Rachel Laudan September 15, 2007 Food History 3 Comments

I’m always looking out for anything that sheds light on grinding with a saddle quern (or a metate as it would be called in Mexico). Museums often have some dusty…

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Molecular Gastronomy

By Rachel Laudan September 3, 2007 Food History 1 Comment

In response to Os Rosenboim. I doubt that molecular gastronomy will soon pass. Of course it now has so many meanings that talking about it can be confusing. Assume, for…

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