Though officially the first month of Spring, March is still a problem month in the kitchen. Green vegetables are limited in choice and the cheaper sorts have been eaten, in…
Read moreIn January I put together a tentative syllabus for a school cooking class directed at early teens. I thought then it might seem ridiculous so I did not post it.…
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Why I decided to teach food in world history It’s hard to remember that just twenty five years ago food was not considered a worthy academic subject, so it was…
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