David Shields is a food historian of the South, particularly the Carolina lowcountry, who has spent more than a decade working specifically on the recovery of Carolina Gold rice, a.
Hmmm.... Since the popularization of beef tartare in the 1950s and sushi in the 1980s, raw animal products have been a widely accepted luxury item in the US. But historically,.
Backlist has published an excellent food history reading list for those of you interested in those sorts of things. I did a labor history reading list for them a few.
Delicious and interesting! Life isn't easy for a tiny baby oyster. Because they are so small and defenseless without a fully formed shell, oyster babies are often gobbled up by.
Forget about what's for dinner. What's for dessert? Horror has a face... and you must make a friend of horror. (via https://t.co/5V6P52pN5h) pic.twitter.com/4xNnsTvaX6— 70s Dinner Party (@70s_party) March 21, 2016.
This very interesting profile of the culinary scholar Michael Twitty reinforces one key point for any reader--that African influences on the United States are basically still ignored. African-American influences on.
I don't listen to a lot of podcasts, but one that I do like is Gravy, the podcast of the Southern Foodways Alliance. This podcast on how the chicken industry.
I found the comments to yesterday's post on cultural appropriation bizarre. That's because many commenters do not seem to have a functional definition of cultural appropriation. There were multiple versions.
