What Can the Culinary Historian Learn from the Linguist? Preamble
The theme of the 2009 Oxford Symposium on Food and Cookery was Food and Language. I gave a paper on a topic I had been mulling over for some time,…
Read moreAfro-Mexican Cuisine: Black Eyed Peas in Guanajuato
In the market in Silao, Mexico, the very geographic center of Mexico, ten miles south of the the city of Guanajuato in the State of Guanajuato, the semilleros (seed shops)…
Read moreEnsaimadas Again. More Moorish?
Here’s another comment, this time on ensaimadas, a topic that we have touched on here and here. Thanks to Michael Raffael. I probably missed earlier postings, but it seems likely…
Read more