Rachel Laudan

Reinventing Olive Oil

By Rachel Laudan February 5, 2014 Food History, Food Politics, Food Processing, Cooking and Kitchens No Comments

Large olive producers, civil servants, and scientists get together. Their aim: to transform olive oil manufacture. Their market: an international one beyond the Mediterranean that will pay twice the current…

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Celebrating, Yes, Celebrating Raisins

By Rachel Laudan January 28, 2014 Food History, Food Politics, Food Processing, Cooking and Kitchens, Taste 6 Comments

Hurrah.  Raisins and other dried fruit have found a champion in Russ Parsons of the LA Times. Truly, dried fruit has become the ingredient that dare not speak its name.…

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Agua Fresca 24: Nigerian Horchata and the Diffusion of Islamic Cuisine

By Rachel Laudan January 19, 2014 Drink, Food History, Globalization Then and Now 3 Comments

I haven’t posted about the cold drinks known in Mexico as agua fresca (fresh or cool water) in ages. Today though a post on Kitchen Butterfly’s blog (highly recommended, by the…

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