Did Elizabeth David Test Recipes? Eat Your Words, Rachel
Some time ago, writing about Elizabeth David and Julia Child, I cheerfully said of the former “I would bet a good bit that she had never cooked most of those…
Read moreHorse Meat in a Sauce: An American Perspective
The French can . . . put a liquid overcoat, and non-pronounceable name, on a slice of horse meat and have an American wondering if it’s breast of veal or…
Read moreCooking Across Cultures, Classes, and Sexes in the 1930s: The Extraordinary Career of Mary Sia
When I taught at the University of Hawai‘i in the 1980s, I often wandered into the university bookstore during the lunch hour. Always on the shelf of local cookbooks was…
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