Presented by: Rocio Carvajal Food history writer, cook and author. Episode 73 This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other […]
Tag: food studies
To write a book you need to read a lot
To write about food you must read a lot about it, cook it, write it, repeat. On a previous post I wrote about researching recipes, envision an audience and write specifically for them, the sources and methods to better complement your work. This time I will explore types of resources […]
Interview with Historian Deborah Toner: The Cultural history of pulque. Ep.9
Presented by: Rocio Carvajal Food history writer, cook and author. EPISODE 9 Interview with Historian Deborah Toner: The Cultural history of Pulque. In this intervew with Dr. Deborah Toner lecturer in Modern American History at the University of Leicester, we talk about pulque, identity and culture during and after the […]
Stewardship of culinary traditions; The literary kitchen of “Like water for chocolate”; Chilies in Mexican food. Ep.03
Presented by: Rocio Carvajal Food history writer, cook and author. EPISODE 3: Stewardship of culinary traditions and how this knowledge is passed on; we’ll explore the novel “Like water for chocolate” by Laura Ezquivel; the importance of chilies in Mexican food. —————————————– This show is the audible companion of: SABOR! […]