UC Davis and The Splendid Table

I’m off in a moment to a conference on food history at UC Davis which promises to be very interesting.  It  brings together food historians, many young and up and coming, with some of the top people in world history, mainly chairing and commenting.  I’m on the opening panel with Laura Shapiro (of American food in the 50s and 60s) and Doris Witt (on food and law).  In twenty minutes flat, I’m going to talk about cuisine–by which I mean simply styles of cooking, not gastronomy–as a useful concept for understanding world history.

And sad to say this will mean I miss the Splendid Table, the excellent NPR food program hosted by Lynne Rossetta Kaspar which will be concentrating on Mexico at the very moment I am talking in California.  If you are interested in the contemporary food scene in Mexico, listen to the program or the podcast.  They interviewed many interesting people. And I think they’re including a snippet in which I talk about agua fresca. Plus I actually wrote a real recipe for them instead of my usual vague directions.

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