Rachel Laudan

A Historian's Take on Food and Food Politics

Servants in the Kitchen: Professed Cooks and Plain Cooks

By Rachel Laudan May 9, 2016 English Food, Food History, Food Processing, Cooking and Kitchens 7 Comments

I don’t think it’s possible to address the question of whether employers appropriated the culinary knowledge of their cooks without understanding the different kinds of cooks in domestic service. Four…

What’s In and What’s Out? Luxury Plant Foods in the Twentieth Century

By Rachel Laudan April 28, 2016 Food History, Food Politics, Modern Food 1 Comment

Fashion in plant foods? Well, yes. Spices become humdrum, kale rockets from cattle feed to pampered darling of the vegetable cooler in the supermarket. A month or two ago Stephen…

Servants in the Kitchen: They Have A History Too

By Rachel Laudan April 26, 2016 Food Politics, Food Processing, Cooking and Kitchens, Modern Food 7 Comments

With the rise in the middle class, there was a rise in the one or two servant household. And then this fell again.

Rachel Laudan

A Historian's Take on Food and Food Politics

Servants in the Kitchen: Professed Cooks and Plain Cooks

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What’s In and What’s Out? Luxury Plant Foods in the Twentieth Century

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Servants in the Kitchen: They Have A History Too

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