Rachel Laudan

A Historian's Take on Food and Food Politics

Bacalao for Mexican Christmas Dinner: A Fishy Tale

By Rachel Laudan December 23, 2011 Adventures, Mainly Culinary, Globalization Then and Now, Mexican Food 27 Comments

Edit. I had planned this as a happy Christmas post. I had no idea that as I poked about in the world of bacalao I would find the fishy underside…

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

Bacalao for Mexican Christmas Dinner: A Fishy Tale

Like this:

How Long did Traditional Mexican Grinding Take?

Like this:

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

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: