Rachel Laudan

It’s Not Just English Speakers: Culinary Newsletters and More in Spain and Mexico

By Rachel Laudan September 2, 2018 Adventures, Mainly Culinary, Food History, Food Processing, Cooking and Kitchens, Mexican Food, Modern Food, Taste No Comments
It’s Not Just English Speakers: Culinary Newsletters and More in Spain and Mexico

Almost exactly a month ago, I posted about The Culinary Newsletter’s Golden Age in the 1980s and 1990s.  It focussed on culinary newsletters but the underlying theme was an upsurge of…

Read more

So How Do I Decide What Is or Isn’t a Cuisine?

By Rachel Laudan August 24, 2018 Food History, Food Politics, Food Processing, Cooking and Kitchens, Globalization Then and Now, Hawaiian Food, How To Do Food History 8 Comments

It’s all very well for me (or anyone else) to wave my hands and say “Local Food is a Cuisine” or “It’s not clear whether the United States had or…

Read more

The Flowering of Flour 14,000 Years Ago

By Rachel Laudan July 17, 2018 Bread, Food History, Food Processing, Cooking and Kitchens, Grinding 2 Comments
The Flowering of Flour 14,000 Years Ago

“Bread-like” foodstuffs were being made about 14,000 years ago, well before farming was well established. This according to a paper just published by Amaia Arranz-Otaegui and colleagues in a paper…

Read more