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…

Why is American Cuisine So Pervasively Sweet?

By Rachel Laudan September 26, 2016 Drink, English Food, Food Politics, Taste 29 Comments

“Why is American cuisine so pervasively sweet?” asked Naomi Duguid three years ago, the last time we sat down for a chat. For those of you who don’t know Naomi…

Notes and Queries: Cuisines

By Rachel Laudan September 3, 2016 Food History, Hawaiian Food, How To Do Food History, Modern Food 5 Comments

In the last few weeks as I have been preparing a couple of papers and a presentation, I’ve been thinking a lot about cuisine as a way of understanding the…

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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Why is American Cuisine So Pervasively Sweet?

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Notes and Queries: Cuisines

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