Rachel Laudan

A Historian's Take on Food and Food Politics

More on nixtamalization

By Rachel Laudan March 16, 2011 Adventures, Mainly Culinary, Grinding, Mexican Food 2 Comments

A very nice post by David Arnold of the French Culinary Institute on nixtamalization. I think he is not right about the kind of metates and molcajetes needed. Pores are…

Who ground the chocolate? Not a trivial question

By Rachel Laudan February 13, 2011 Drink, Food History, Globalization Then and Now, Grinding, Mexican Food 12 Comments

Of all the difficult things to turn into food (and most plants and animals are difficult to turn into food), cacao beans and their processing rank way up there. Let’s…

And while we’re on the subject of tamales

By Rachel Laudan February 4, 2011 Adventures, Mainly Culinary, Mexican Food 3 Comments

For those who read Spanish, here’s a Power Point Presentation that you might find amusing. Los Tamales

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Rachel Laudan

A Historian's Take on Food and Food Politics

More on nixtamalization

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Who ground the chocolate? Not a trivial question

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And while we’re on the subject of tamales

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