History of Cheese Making in Mexico
Pretty short is the executive summary. No seriously, here’s what I took away from Los Quesos Mexicanos Genuinos, set in a context of what I know about Mexican history and…
Read moreGenuine Mexican Cheeses
Genuine Mexican cheeses is the translation of Los Quesos Mexicanos Genuinos, co-authored by Fernando Cervantes, Abraham Villegas, Alfredo Cesín, and Angélica Espinoza, all of them leading scholars and researchers. Now…
Read moreFish and yogurt versus cucumber and yogurt
Some years ago I remember reading a discussion of fish and yogurt, I believe in the food history journal Petits Propos Culinaires. The question was why in the Middle East…
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