Rachel Laudan

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What Would An Answer to the Question “Why Is American Food So Pervasively Sweet?” Look Like?

By Rachel Laudan October 3, 2016 Bread, Food History, Food Politics, Food Processing, Cooking and Kitchens, Modern Food 5 Comments
What Would An Answer to the Question “Why Is American Food So Pervasively Sweet?” Look Like?

  So many commented on my last post on “Why is American Cuisine so Pervasively Sweet?” whether on my site, on Facebook, or on Twitter that I can’t possibly reply…

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