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RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. NO, COOKING ISN’T EASY. 6 REASONS WHY 36 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
FARMING OR GARDENING? WHAT’S THE DIFFERENCE? LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take.RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. NO, COOKING ISN’T EASY. 6 REASONS WHY 36 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
FARMING OR GARDENING? WHAT’S THE DIFFERENCE? LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont COOKING IN A BEDSITTER A set of basic equipment: a sharp knife, a piece of wood, a good pan and a deep frying pan/casserole and a small saucepan, a bowl, a spatula, a tin-opener, a jug to make tea, coffee, and cook kippers, an egg beater, an asbestos mat (this was 1961), and a wooden spoon. And a brief explanation of cooking terms and basic ingredients. FARMING OR GARDENING? WHAT’S THE DIFFERENCE? Farms, by and large, are planted on a larger scale, the seed broadcast on the ground or (now) drilled into the furrow. Similarly a given field is harvested all at once, so that it is important that all the plants are ready at the same time. Farming, particularly with A KIPPER FOR BREAKFAST Three go into a ziploc bag to be refrigerated for the coming days. On the remaining half goes a nice dollop of good butter and a covering of plastic wrap. After a minute and a half on 50% power in the microwave, the butter has melted into the kipper juices and the kipper is heatedthrough.
FOODWAYS AND WAYS OF TALKING ABOUT FOOD 5 thoughts on “ Foodways and Ways of Talking about Food ” waltzingaustralia February 17, 2017 at 1:59 pm. Interesting insights. I guess I just came to the term “foodways” after it was well entrenched in its current use, meaning who is eating what where and how did it get there. SUGAR, SALT, AND FOSSIL FUELS Sugar, Salt, and Fossil Fuels. By Rachel Laudan May 20, 2013 Food Politics. Men carrying cut cane on a sugar cane plantation in Siribala, Mali on January 24, 2013. (Joe Penney/Reuters) Thanks to Lane Turner, staff photographer and pictorial editor for the Boston Globe, for putting together a wonderful slide show of (largely)traditional methods
TWO REASONS WHY I AM INTERESTED IN WHAT KING KALAKAUA OF Two Reasons Why I am Interested in What King Kalakaua of Hawaii Ate. You might well ask why, apart from nostalgia for the ten years that I spent in the Hawaiian Islands, I might be interested in the eating habits of David Kalakaua, King of Hawaii from 1874 to his death in 1891. Or even more why they might be of any interest to you. HOW TO GRIND MAIZE FOR TORTILLAS ON A METATE (SIMPLE Take a heaping handful of nixtamal and put it an inch or two from the high end of the metate. Take the mano in both hands, holding it near the ends, thumbs pointing back toward you. Now push down on the mano moving the maize forward in a shearing action, giving the mano a little twist upward at the end of the stroke. GINGER AND TURMERIC IN LATIN AMERICA? UPDATE ONE Fresh turmeric. Wikimedia Commons. Fresh turmeric, like ginger, is available in grocery stores. Iliana de la Vega confirms my impression that in Mexico turmeric is used for coloring (competing with annatto and saffron) and that it is used medicinally. I don’t remember ever seeing dried ground turmeric, nor do I remember recipes mentioning it.RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. OUR DAILY BREAD: A MEDITATION BY PREDRAG Our Daily Bread: A Meditation by Predrag Matvejević. The end of 1942 and the beginning of 1943 saw one of the harshest winters of the century. In norther Germany, near Osnabrück, my father found himself with a group consigned to do forced labor.They felled treesand
NO, COOKING ISN’T EASY. 6 REASONS WHY 35 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take.RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. OUR DAILY BREAD: A MEDITATION BY PREDRAG Our Daily Bread: A Meditation by Predrag Matvejević. The end of 1942 and the beginning of 1943 saw one of the harshest winters of the century. In norther Germany, near Osnabrück, my father found himself with a group consigned to do forced labor.They felled treesand
NO, COOKING ISN’T EASY. 6 REASONS WHY 35 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont COOKING IN A BEDSITTER A set of basic equipment: a sharp knife, a piece of wood, a good pan and a deep frying pan/casserole and a small saucepan, a bowl, a spatula, a tin-opener, a jug to make tea, coffee, and cook kippers, an egg beater, an asbestos mat (this was 1961), and a wooden spoon. And a brief explanation of cooking terms and basic ingredients. HARD CHOICES: TORTILLAS DE MAIZ OR 14 thoughts on “ Hard Choices: Tortillas de Maiz or Tortillas de Maseca ” EatNopales July 24, 2009 at 4:14 pm. In the end I do believe fresh masa will prevail Mexico is an economy in transition. In Mexico City Gen X & Gen Y kids are the first generation to purchase town houses on credit to form their families (as oppossed to getting married then moving in with one of the parents FOODWAYS AND WAYS OF TALKING ABOUT FOOD 5 thoughts on “ Foodways and Ways of Talking about Food ” waltzingaustralia February 17, 2017 at 1:59 pm. Interesting insights. I guess I just came to the term “foodways” after it was well entrenched in its current use, meaning who is eating what where and how did it get there. FARMING OR GARDENING? WHAT’S THE DIFFERENCE? Farms, by and large, are planted on a larger scale, the seed broadcast on the ground or (now) drilled into the furrow. Similarly a given field is harvested all at once, so that it is important that all the plants are ready at the same time. Farming, particularly with SUGAR, SALT, AND FOSSIL FUELS Sugar, Salt, and Fossil Fuels. By Rachel Laudan May 20, 2013 Food Politics. Men carrying cut cane on a sugar cane plantation in Siribala, Mali on January 24, 2013. (Joe Penney/Reuters) Thanks to Lane Turner, staff photographer and pictorial editor for the Boston Globe, for putting together a wonderful slide show of (largely)traditional methods
HOW TO GRIND MAIZE FOR TORTILLAS ON A METATE (SIMPLE Take a heaping handful of nixtamal and put it an inch or two from the high end of the metate. Take the mano in both hands, holding it near the ends, thumbs pointing back toward you. Now push down on the mano moving the maize forward in a shearing action, giving the mano a little twist upward at the end of the stroke. TWO REASONS WHY I AM INTERESTED IN WHAT KING KALAKAUA OF Two Reasons Why I am Interested in What King Kalakaua of Hawaii Ate. You might well ask why, apart from nostalgia for the ten years that I spent in the Hawaiian Islands, I might be interested in the eating habits of David Kalakaua, King of Hawaii from 1874 to his death in 1891. Or even more why they might be of any interest to you. GINGER AND TURMERIC IN LATIN AMERICA? UPDATE ONE Fresh turmeric. Wikimedia Commons. Fresh turmeric, like ginger, is available in grocery stores. Iliana de la Vega confirms my impression that in Mexico turmeric is used for coloring (competing with annatto and saffron) and that it is used medicinally. I don’t remember ever seeing dried ground turmeric, nor do I remember recipes mentioning it.RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. OUR DAILY BREAD: A MEDITATION BY PREDRAG Our Daily Bread: A Meditation by Predrag Matvejević. The end of 1942 and the beginning of 1943 saw one of the harshest winters of the century. In norther Germany, near Osnabrück, my father found himself with a group consigned to do forced labor.They felled treesand
NO, COOKING ISN’T EASY. 6 REASONS WHY 35 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take.RACHEL LAUDAN
Joanne Dai April 20, 2018 at 11:44 am. Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont MORE ON COWSLIPS IN COOKING More on Cowslips in Cooking. By Rachel Laudan May 5, 2009 Food History. From Adam Balic. I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints volume), 1/2 lb Naples biscuits, 3 pints of cream, 16 eggs. Even scaled down this is a lot of flowers. OUR DAILY BREAD: A MEDITATION BY PREDRAG Our Daily Bread: A Meditation by Predrag Matvejević. The end of 1942 and the beginning of 1943 saw one of the harshest winters of the century. In norther Germany, near Osnabrück, my father found himself with a group consigned to do forced labor.They felled treesand
NO, COOKING ISN’T EASY. 6 REASONS WHY 35 thoughts on “ No, Cooking Isn’t Easy. 6 Reasons Why ” C. M. Mayo November 6, 2017 at 12:22 pm. Hola Rachael, Yes! My personal Blazing Revelation of the Obvious for 2017 has been the crucial importance of a deep, very deep, and well-organized pantry. THE DOG: THE COOK’S LITTLE HELPER The Dog: The Cook’s Little Helper. By Rachel Laudan December 17, 2012 Food History. Perusing the Sunday paper, I came across a list of gifts for pet owners. I was mildly surprised by the pedometer that measured how many steps your dog had taken and how many calories it had consumed. But it was the dog treadmill, for hundreds of dollars,that
LASAGNE IN EARLY 20TH CENTURY ITALO-ARGENTINIAN CUISINE 2 thoughts on “ Lasagne in Early 20th Century Italo-Argentinian Cuisine ” Adam Balic June 2, 2010 at 12:04 am. Lasagne/Lasagna refers to the pasta, as well as the dish, so there are many variations. Even in modern Italy there is a huge amount of variation, I had never seen ricotta in a Lasagne until I went to the USA, where it seems quite common, maybe reflecting southern Italian roots. HOW TO BUY A METATE (SIMPLE GRINDSTONE) IN THE UNITED 10 thoughts on “ How to Buy a Metate (Simple Grindstone) in the United States ” Mely Martinez May 15, 2017 at 3:01 pm. Great article as always. I also have a metate that my sister found at a Flea market in San Antonio, TX., some years ago. WHY DID OUR ANCESTORS PREFER WHITE BREAD TO WHOLEGRAINS Jeremy November 11, 2011 at 4:58 am. Nice piece. You skate around the idea that “The laxative effect of a couple of pounds of whole grains was a pain for manual workers.” A prevalent story is that mill owners in Britain offered their workers white bread only, to reduce the number of toilet breaks the workers had to take. BLOG – RACHEL LAUDAN Amazing: My Choice of Food in a Medium-Sized American City. By Rachel Laudan May 23, 2021 Adventures, Mainly Culinary, Globalization Then and Now, Modern Food, Taste. Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on howamazed I am
AMAZING: MY CHOICE OF FOOD IN A MEDIUM-SIZED AMERICAN CITY Nancy Jenkins May 23, 2021 at 8:38 pm. I agree, even though I was last in Lexington, KY, back in ca. 1982. But midcoast Maine has similar sorts of wide and varied food choices, several excellent weekly farmers markets, really-really good bread, a first-rate butcher who actually cuts the meat himself, some good local cheese-makers (and some REALLY good cheese-makers in nearby Vermont COOKING IN A BEDSITTER A set of basic equipment: a sharp knife, a piece of wood, a good pan and a deep frying pan/casserole and a small saucepan, a bowl, a spatula, a tin-opener, a jug to make tea, coffee, and cook kippers, an egg beater, an asbestos mat (this was 1961), and a wooden spoon. And a brief explanation of cooking terms and basic ingredients. HARD CHOICES: TORTILLAS DE MAIZ OR 14 thoughts on “ Hard Choices: Tortillas de Maiz or Tortillas de Maseca ” EatNopales July 24, 2009 at 4:14 pm. In the end I do believe fresh masa will prevail Mexico is an economy in transition. In Mexico City Gen X & Gen Y kids are the first generation to purchase town houses on credit to form their families (as oppossed to getting married then moving in with one of the parents FOODWAYS AND WAYS OF TALKING ABOUT FOOD 5 thoughts on “ Foodways and Ways of Talking about Food ” waltzingaustralia February 17, 2017 at 1:59 pm. Interesting insights. I guess I just came to the term “foodways” after it was well entrenched in its current use, meaning who is eating what where and how did it get there. FARMING OR GARDENING? WHAT’S THE DIFFERENCE? Farms, by and large, are planted on a larger scale, the seed broadcast on the ground or (now) drilled into the furrow. Similarly a given field is harvested all at once, so that it is important that all the plants are ready at the same time. Farming, particularly with SUGAR, SALT, AND FOSSIL FUELS Sugar, Salt, and Fossil Fuels. By Rachel Laudan May 20, 2013 Food Politics. Men carrying cut cane on a sugar cane plantation in Siribala, Mali on January 24, 2013. (Joe Penney/Reuters) Thanks to Lane Turner, staff photographer and pictorial editor for the Boston Globe, for putting together a wonderful slide show of (largely)traditional methods
HOW TO GRIND MAIZE FOR TORTILLAS ON A METATE (SIMPLE Take a heaping handful of nixtamal and put it an inch or two from the high end of the metate. Take the mano in both hands, holding it near the ends, thumbs pointing back toward you. Now push down on the mano moving the maize forward in a shearing action, giving the mano a little twist upward at the end of the stroke. TWO REASONS WHY I AM INTERESTED IN WHAT KING KALAKAUA OF Two Reasons Why I am Interested in What King Kalakaua of Hawaii Ate. You might well ask why, apart from nostalgia for the ten years that I spent in the Hawaiian Islands, I might be interested in the eating habits of David Kalakaua, King of Hawaii from 1874 to his death in 1891. Or even more why they might be of any interest to you. GINGER AND TURMERIC IN LATIN AMERICA? UPDATE ONE Fresh turmeric. Wikimedia Commons. Fresh turmeric, like ginger, is available in grocery stores. Iliana de la Vega confirms my impression that in Mexico turmeric is used for coloring (competing with annatto and saffron) and that it is used medicinally. I don’t remember ever seeing dried ground turmeric, nor do I remember recipes mentioning it. Search Responsive MenuRACHEL LAUDAN
A HISTORIAN'S TAKE ON FOOD AND FOOD POLITICS* About
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ABOUT
Welcome!
Welcome. Blogs, like their authors, change and evolve. Over the next few weeks and months I will be broadening the focus of this this blog from just (!) food history and politics to include other topics that have occupied me over the years. These topics include the history of the sciences, the evolution of landscapes, and the culture of farming, I’d also like to share some personal experiences that I think have a wider resonance from memories of my time in newly-independent Nigeria in the early 1960s to the reasons my husband and I decided to leave academia in ourmid-50s.
My perspective as always will be historical. I’m a historian throughand through.
And yes, I’m sticking with a blog. Because much of the material I have is exploratory and speculative, it’s not appropriate for the academic journals that I published in for much of my life. It’s also all linked by common threads so I’d like to have it all together, rather than scattered across op eds and on line journals. Thus I want my own platform. I’ve watched printed newsletters, blogs, Facebook, Twitter, Instagram and now on line newsletters come and go. As I’m familiar with the blog format, have a number of regular followers, and don’t want the pressure of producing a newsletter to a regular schedule, my blog it is. If you would like to follow, you can sign up for an RSS feed, an email announcement, or just follow along on Twitter or Facebook.LIKE THIS:
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21 THOUGHTS ON “ABOUT”* Kevin Hagler
January 15, 2018 at 12:22 pm I was thinking about how food has changed, just in the past few decades, and did a google search for ‘culinary historian’. This blog came up, and I’m so glad I found it. :PReply ↓
* Rachel Laudan Post authorJanuary 16, 2018 at 7:09 am Well thank you. Delighted to know you found it useful.Reply ↓
* Sulekha September 22, 2020 at 12:19 am What a beautiful piece. I was searching for online food history courses. I plan to work on my PhD someday and this piece spoke to me.Thanks a lot!
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* Rachel Laudan Post authorSeptember 23, 2020 at 8:08 am Thank you. And good luck with that Ph.D.Reply ↓
* Công ty xuất khẩu lao động BATIMEX April 20, 2018 at 5:36am
Your post very good, i like itReply ↓
* Joanne Dai April 20, 2018 at 11:44 am Hi Rachel!I’m so excited to find your book inadvertently. Delicious food will bring people great satisfaction to mind, and what even more striking is the changes and integration of food development by historical development. Although I just read the first two pages of you book Cuisine and Empire, the next content is so fascinated to me. However, It’s so pity for me lacking the chapter of China. Since the Zhou dynasty of slavery society was destroyed, China had been experiencing the ethnic fusion and migration. Even along the Beijing-Hangzhou Grand Canal, people of different provinces have great differences on food. I’m now having a trip in Hainan and am interested in a kind of food named Zaopocu for characterizing evident geographical fusion. I’m expected to complete reading of your book as soon as possible and try to treat Chinese food from your original point of view. Mostly, I’m looking forward to meet you in China if there is possible you come to collect the relative materials :DReply ↓
* Rachel Laudan Post authorApril 20, 2018 at 12:09 pm Joanne, Thank you for your kind words. And I think as you go through the book you will find much on China in the different chapters. I look forward to hearing your reaction.Reply ↓
* Joanne Dai April 20, 2018 at 9:03 pm That must be an interesting clue to mix China in the different chapters :P. After sending you my thought, I dreamed of you last night. And it’s really a sweet dream :DReply ↓
* sb July 16, 2018 at 5:32 pm https://entitleblog.org/2018/07/12/defending-degrowth-at-ecomodernisms-home/ you are mentioned here. And i certainly don’t agree with you.Reply ↓
* Gretchen DeWitt November 11, 2018 at 7:19 pm A question: In your book there is a photo of three cooking pots from Oaxaca and Puebla. What age would you assign to the one that looks most like a fat boot? Was recently given one by someone who doesn´t know age or value. I would like to donate this item to a charity auction and would love to have an idea of what value to give to it and age. Can you help? Thank you. Gretchen DeWitt p.s. lovely book!Reply ↓
* Rachel Laudan Post authorNovember 15, 2018 at 9:32 am Hello Gretchen. I don’t have a photo of cooking pots from Oaxaca in my book so I am bit puzzled to know how to respond to this. The fat boot shape is very common and I think has been made over a long periodof time.
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* Matt June 17, 2019 at 4:29 pm I stumbled across your “Cuisine and Empire: Cooking in World History” and have found it fascinating. Thanks for writing such an enjoyable and informative book! I’d be curious as to what you think of the Louisiana Creole and Cajun cuisines…which I grew up eating down in New Orleans. Anyway, great book and I’ll look up more byyou.
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* Kelly A Damzyn June 18, 2019 at 7:34 pm I bought a metate and pestle at an estate sale an hour from the mexican boarder. How would i know if it is old or knew? I am thinking of selling it but have no idea how much to ask for it. I paid $25 forit.
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* Irishbuzz.com August 13, 2019 at 9:17 am Rachel, we’ve been following your explorations in all their breadth and colour. Those pertaining to our own particular focus, Irish food culture & history, have been especially appreciated. If you have a newsletter or similar, please add our humble blog to the mailing list – lest we miss an article. Keep up the good work!Reply ↓
* Dylan Dean April 23, 2020 at 4:30 pm I finally got around to reading your article in the Fall 2019 issue of the Hedgehog Review. Thank you so much for your clarity. One thing you mentioned was your love and fascination with the complexities in our food system. I’m not involved with the industry, nor a chef, but follow many food trade organizations, from farming to grocery. Twitter is a great way tune in, if you will, to the conversations happening (particularly now, with Covid-19 challenges) within the ag/food service/food retail business. What can I do to encourage others to take a more active interest in these elements? Are their professional organizations I should be supporting? Books to share? I talk to my friends about it, but they’re over me! LOL Thank you again for the fine work.Dylan Dean
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* Rachel Laudan Post authorApril 24, 2020 at 2:26 pm Dear Dylan, Thanks so much for writing. It sounds as if we share many interests. Can I follow you on Twitter? And are there any Twitter accounts you find particularly helpful? Let me think about what you can do to encourage a more active interest. Right now we are in the grip of a story about our food that is totally at odds with how we actually get our food. Important to tell a new story.Reply ↓
* Carly Brown October 2, 2020 at 5:40 amHello Rachel!
I came across your wonderful blog as I was researching Madeira wine. I’m a poet and historical fiction writer (originally from Austin, Texas – actually!) and I write a series of weekly blog posts on my website called ‘Madeira Mondays’, looking at 18th century history and historical fiction. I wanted to learn a little bit more about Madeira, the drink that the series is named after, and found your post about ‘Madeira, trust and trade’. Fascinating stuff and really deepened my understanding of how this drink came to have such prominence in the colonies. Thanks and I look forward to reading more in the future!All the best, Carly
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* Rachel Laudan Post authorOctober 4, 2020 at 12:38 pm Thank you Carly. Good to find another Madeira enthusiast.Reply ↓
* Henry Z December 11, 2020 at 9:53 am Hello Rachel. I’ve browsed through your blog and found it to be very delightful. As an aficionado of all things culinary & gastronomic, I must say that your thoughts & anecdotes on food are a welcome respite from my miserable and ongoing struggles to understand your husband’s paper, “A Confutation of Convergent Realism,” for the past two days. (Why don’t theoretical terms genuinely refer? Do they ever? Can they possibly?) Who knows. What I do know is that I’ll be looking forward to more of your posts.Yours,
An Undergrad in TormentReply ↓
* Rachel Laudan Post authorDecember 12, 2020 at 10:02 am Dear Undergraduate in Torment, I take no responsibility for my husband’s pessimistic induction. I am happy that you found solace perusing my blog. I’m in the middle of re-thinking it so expect new posts in the New Year.Reply ↓
* Melody Koontz May 19, 2021 at 12:23 pm Hi Rachel…off topic but Just now heard of Diana Buja’s death in 2019! Do you have any info? I had been searching for her for years. I spoke with her about her shingles..years ago. mekoontz53@gmail.comReply ↓
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