The Not-So Humble Loaf: An Interview with Aaron Bobrow-Strain
A couple of years ago I heard Aaron Bobrow-Strain give a fascinating talk at the University of California, Davis about American white bread in the Cold War. When I was…
Read moreYou bet we’re capitalists
I just love my friend Nathalie Jordi’s riposte to a recent article in the NY Times by Adam Davidson in which he rather timidly suggests that many start-up artisan food…
Read moreCan Traditional Cuisines Survive Without Servants?
No, says the Economist, talking about Brazilian (and by extension) many other traditional cuisines. Ready meals will become more popular: Brazilians still cook most meals from scratch, even though the…
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