Rachel Laudan

A Historian's Take on Food and Food Politics

Why Do Some Plants Become Food Crops and Others Not? And What Does That Tell Us?

By Rachel Laudan July 14, 2016 Food History, Food Politics, Food Processing, Cooking and Kitchens, Globalization Then and Now, Grinding 2 Comments

Out of thousands of plant species, only a few are important food crops Globally important food crops in the early twenty-first century include wheat, rice, sugarcane, maize, soya bean,…

Servants in the Kitchen: Professed Cooks and Plain Cooks

By Rachel Laudan May 9, 2016 English Food, Food History, Food Processing, Cooking and Kitchens 7 Comments

I don’t think it’s possible to address the question of whether employers appropriated the culinary knowledge of their cooks without understanding the different kinds of cooks in domestic service. Four…

Servants in the Kitchen: They Have A History Too

By Rachel Laudan April 26, 2016 Food Politics, Food Processing, Cooking and Kitchens, Modern Food 7 Comments

With the rise in the middle class, there was a rise in the one or two servant household. And then this fell again.

Rachel Laudan

A Historian's Take on Food and Food Politics

Why Do Some Plants Become Food Crops and Others Not? And What Does That Tell Us?

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Servants in the Kitchen: Professed Cooks and Plain Cooks

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Servants in the Kitchen: They Have A History Too

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