10 things for historians of food to think about, 1-2
In many ways, history of food is going great guns. Twenty years ago, we knew rather little about it, especially outside the West. Indeed we didn’t have much idea about…
Read moreWhose French Cooking? What French Cooking?
In the 1960s, many middle class women (and I was one of them) and men too in England and the United States were swept up in French cooking, in England…
Read moreThe Cookery Book of the Kandyan Palace
A couple of years ago I came across this post and this follow up by S. Pathiravitane, a Sri Lankan journalist, writing for Living Heritage, an organization dedicated to preserving…
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