In January I put together a tentative syllabus for a school cooking class directed at early teens. I thought then it might seem ridiculous so I did not post it.…
Why I decided to teach food in world history It’s hard to remember that just twenty five years ago food was not considered a worthy academic subject, so it was…
When was the last time you thought about comminution—reducing solid materials to a smaller size—in the kitchen? Perhaps you occasionally cut up a chicken or a large piece of meat.…
