Food in World History: A 1995 Course at the University of Hawaii
Why I decided to teach food in world history It’s hard to remember that just twenty five years ago food was not considered a worthy academic subject, so it was…
Read moreReading and Pondering: The Art of Flavor
“Do you know of any cookbooks that tell you how to create flavor?” I was flattered to be asked because the questioner was the California perfumer, Mandy Aftel. I’ve always…
Read moreWhat’s In and What’s Out? Luxury Plant Foods in the Twentieth Century
Fashion in plant foods? Well, yes. Spices become humdrum, kale rockets from cattle feed to pampered darling of the vegetable cooler in the supermarket. A month or two ago Stephen…
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