Rachel Laudan

A Historian's Take on Food and Food Politics

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

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…

Servants in the Kitchen: Now You See Them, Now You Don’t

By Rachel Laudan April 11, 2016 Food History, Food Politics, Food Processing, Cooking and Kitchens, Modern Food 17 Comments

Some years ago, Saveur magazine, which was running a series on kitchens, asked to include my kitchen in Mexico. I wrote and re-wrote a short piece and they sent a…

Isn’t It Crucial to Have Some Food ‘Waste’?

By Rachel Laudan March 15, 2016 Modern Food 11 Comments

What follows may be completely misguided and I am sure is very naive. There are three possibilities in any food system. Not enough food. A disaster. Just enough food. A…

Rachel Laudan

A Historian's Take on Food and Food Politics

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

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Servants in the Kitchen: Now You See Them, Now You Don’t

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Isn’t It Crucial to Have Some Food ‘Waste’?

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