Rachel Laudan

Grinding Chocolate by Hand

By Rachel Laudan August 7, 2010 Adventures, Mainly Culinary, Food History, Grinding, Mexican Food No Comments

Following up on an earlier post about turning cacao beans into chocolate, Lesley Téllez provides a timely lesson on what grinding chocolate on the metate (grindstone) is actually like. Pain…

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Fueling Mexico City: A Grain Revolution

By Rachel Laudan June 14, 2010 Adventures, Mainly Culinary, Food History, Food Politics, Grinding, Mexican Food, Modern Food 20 Comments

So here’s Nicola Twilley’s transcript of  Fueling Mexico City: A Grain Revolution, the talk I gave at Postopolis 2010 last week in Mexico City.  Do go to her post too…

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Migrants, Nationalism and Culinary Heritage

By Rachel Laudan June 12, 2010 Adventures, Mainly Culinary, Food Politics, Globalization Then and Now, Hawaiian Food, Modern Food 9 Comments

Back to the question of culinary heritage that I blogged about a couple of weeks ago.  And to my book, The Food of Paradise: Exploring Hawaii’s Culinary Heritage. When I…

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