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 moreMarzipan, Halvah, and the Uses of Meal
When was the last time you thought about comminution—reducing solid materials to a smaller size—in the kitchen? Perhaps you occasionally cut up a chicken or a large piece of meat.…
Read moreWhat 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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