Rachel Laudan

A Historian's Take on Food and Food Politics

It’s Not Just English Speakers: Culinary Newsletters and More in Spain and Mexico

By Rachel Laudan September 2, 2018 Adventures, Mainly Culinary, Food History, Food Processing, Cooking and Kitchens, Mexican Food, Modern Food, Taste No Comments

Almost exactly a month ago, I posted about The Culinary Newsletter’s Golden Age in the 1980s and 1990s. It focussed on culinary newsletters but the underlying theme was an upsurge of…

So How Do I Decide What Is or Isn’t a Cuisine?

By Rachel Laudan August 24, 2018 Food History, Food Politics, Food Processing, Cooking and Kitchens, Globalization Then and Now, Hawaiian Food, How To Do Food History 8 Comments

It’s all very well for me (or anyone else) to wave my hands and say “Local Food is a Cuisine” or “It’s not clear whether the United States had or…

What are regional cuisines? Reflections on Hawaii and other places

By Rachel Laudan August 23, 2018 Food History, Food Politics, Globalization Then and Now, Hawaiian Food, How To Do Food History 2 Comments

“We don’t want generic Mexican cuisine,” friends would often say when they visited us in Mexico. “We want to experience the regional cuisines.” Well, yes, it’s true that there are…

Rachel Laudan

A Historian's Take on Food and Food Politics

So How Do I Decide What Is or Isn’t a Cuisine?

Like this:

What are regional cuisines? Reflections on Hawaii and other places

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: