Space, Food Processing and the City
There’s a conference here in Austin later this week on Food, the City and Innovation so ideas about food and cities have been rattling around in the back of my…
Read moreWhat’s the History of the Wok? A Continuing Investigation
I was so pleased to get a message yesterday from the distinguished sinologist, Victor Mair (and here), having found my blog posts on the wok. Here’s the first asking what…
Read moreWhy You Should Be Interested in Barbara Santich’s History of Australian Cuisine
In a nutshell. Because it’s part of the history of Anglo cuisine. Between 1790 and 1930, the number of Anglos (that is, English speakers, including Americans) increased sixteen-fold, from 12…
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