The trick to grinding cacao on the metate (grindstone).
Now grinding seeds is always hard so it’s no wonder that Beatrice resorted to the coffee grinder, especially because she was working with a pestle and mortar, which, even if…
Read moreFoie Gras and Gastronomical Heritage
“Foie gras belongs to the protected cultural and gastronomical heritage of France”, according to French law (French rural code L654-27-1). Hmm. Go read Michaela DeSoucey’s article on gastronationalism in the…
Read moreFueling Mexico City: A Grain Revolution
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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