Rachel Laudan

A Historian's Take on Food and Food Politics

Christmas and Class

By Rachel Laudan December 20, 2011 Adventures, Mainly Culinary, Food Politics 2 Comments

I was chatting with Mexican friends the other day about the mountains of glossy catalogs that are delivered with newspapers in the weeks running up to Christmas. It prompted me…

How Long did Traditional Mexican Grinding Take?

By Rachel Laudan December 14, 2011 Adventures, Mainly Culinary, Grinding, Mexican Food 5 Comments

Heike Vibrans asks a number of good questions about my earlier post on the human energy required to grind maize the traditional Mexican way before the appearance of mills beginning…

Making Shrimp Empanadas in La Viga, Mexico’s Wholesale Fish Market

By Rachel Laudan December 12, 2011 Adventures, Mainly Culinary, Mexican Food, Taste 4 Comments

Basket of shrimp empanadas, 5 for $30 pesos (US$2.20) Saturday saw a group of three friends in La Viga, Mexico’s wholesale market, claimed to be the biggest in Latin America…

Rachel Laudan

A Historian's Take on Food and Food Politics

Christmas and Class

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How Long did Traditional Mexican Grinding Take?

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Making Shrimp Empanadas in La Viga, Mexico’s Wholesale Fish Market

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