Chepina Peralta? Tarla Dalal? Alison Holst? You’ve heard of them, right? Probably not unless you live in Mexico, India, or New Zealand. They are just three of many women who…
Read moreThe Most Famous Cooks You’ve Never Heard Of
Culinary Philosophy: Pretentious or What?
I use the phrase “culinary philosophy” quite a bit, both in my book, Cuisine and Empire, and when I am giving talks. A month or so ago, a fellow food…
Read moreWhat Would An Answer to the Question “Why Is American Food So Pervasively Sweet?” Look Like?
So many commented on my last post on “Why is American Cuisine so Pervasively Sweet?” whether on my site, on Facebook, or on Twitter that I can’t possibly reply…
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