Going for the Homogenized: Hamburger and Milk
I’m delighted that alternatives to traditional animal meats and milks are coming on the market. Whether plant based, cultured meat or impossible burgers or soy, almond or oat milk, they…
Read moreIt’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 moreFive Reasons Why Home Cooking Should Go the Way of the Dodo: 1903 and 2018
Becoming a home cook was the last thing I wanted to do growing up. In those days, marrying meant embarking on cooking almost every day of the week. If you…
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