Rachel Laudan

A Historian's Take on Food and Food Politics

Why so many foodie institutions fail: or thoughts on the Oxford Symposium and the Southern Foodways Alliance

By Rachel Laudan July 3, 2020 Food Politics, How To Do Food History, Modern Food 5 Comments

Every time I poke about on the shelves and in the file drawers of my study, I run across the remains of failed “foodie” institutions, using the foodie here as…

Restaurants and White Supremacy

By Rachel Laudan August 24, 2017 Food History, Food Politics, Food Processing, Cooking and Kitchens, Modern Food, Taste 5 Comments

Reflecting on recent events, Tunde Wey, raised in Lagos, Nigeria and now working as a chef and writer in New Orleans, has a piece out that takes as its focus…

Servants in the Kitchen: Professed Cooks and Plain Cooks

By Rachel Laudan May 9, 2016 English Food, Food History, Food Processing, Cooking and Kitchens 7 Comments

I don’t think it’s possible to address the question of whether employers appropriated the culinary knowledge of their cooks without understanding the different kinds of cooks in domestic service. Four…

Rachel Laudan

A Historian's Take on Food and Food Politics

Why so many foodie institutions fail: or thoughts on the Oxford Symposium and the Southern Foodways Alliance

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Restaurants and White Supremacy

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Servants in the Kitchen: Professed Cooks and Plain Cooks

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