Puddings in comtemporary Mexico
One last post on this and I will shut up. In Ricardo Muñoz’s great Diccionaria enciclopedica de la gastronomía mexicana (2000), it’s clear that the budín/pudín distinction is no longer…
Read moreSavory puddings (or the lack thereof) in 19th century Mexico
To reply to Peter Herzmann’s comment, black pudding (or its Spanish Mexican equivalent) is alive and well in the Diccionario. There are three pages on morcilla and morcon, blood sausage,…
Read morePudding and Informal Empire
I thought it might be fun to follow up the fortunes of pudding elsewhere than in Greece about which you can read here and here and here (comments). Here’s the…
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