Rachel Laudan

A Historian's Take

Rachel Laudan
  • From Geology to Global Cuisine: A Historian’s Evolution
  • Blog
  • Contact

More ur-food toasted flours

By Rachel Laudan December 8, 2009 Bread, Drink, Food History 3 Comments

Soon I want to introduce another of these toasted ground ur-foods that is still used in parts Europe, the Caribbean and South America. But for now, from readers, toasted ground…

Share this:

  • Share on LinkedIn (Opens in new window) LinkedIn
  • Email a link to a friend (Opens in new window) Email
  • Print (Opens in new window) Print
  • Share on Facebook (Opens in new window) Facebook
  • Share on Tumblr (Opens in new window) Tumblr
  • Share on Pinterest (Opens in new window) Pinterest
  • Share on Reddit (Opens in new window) Reddit
  • Share on X (Opens in new window) X

Like this:

Like Loading...
Read more

If you were a muleteer…pinole and other roasted powders

By Rachel Laudan December 6, 2009 Bread, Drink, Food History, Mexican Food 5 Comments

Muleteers were not people I’d thought about much until a few years ago.  Yet 14,000 mules worked the silver mines in the eighteenth century in Guanajuato where I now live. …

Share this:

  • Share on LinkedIn (Opens in new window) LinkedIn
  • Email a link to a friend (Opens in new window) Email
  • Print (Opens in new window) Print
  • Share on Facebook (Opens in new window) Facebook
  • Share on Tumblr (Opens in new window) Tumblr
  • Share on Pinterest (Opens in new window) Pinterest
  • Share on Reddit (Opens in new window) Reddit
  • Share on X (Opens in new window) X

Like this:

Like Loading...
Read more

Copyright © 2026 Rachel Laudan | Theme by: Theme Horse | Powered by: WordPress
%d