The biggest pain au chocolat in the world, at Rennes station.
‘It is the processing of raw ingredients that enabled us to extract from them the nutrition we needed as swiftly as possible so we could get on with doing the more interesting things that make us human.’
A brief history of America’s food stamp programme.
‘by all means enjoy eating at going to trendy paleo steak restaurants … but don’t be fooled by the evolutionary scientific explanations which are now out of date. Your genes and your microbes are evolving faster than you realise and can cope with the new additions to our diet in the last few thousand years.’ (Thanks, Ester!)
I’m Sarah Emily – that’s me about to eat an enormous breakfast – and welcome to my blog. I’m a South African historian who’s specialised in histories of childhood, food, and medicine.
This is not a food blog, but, rather, a blog about food – and, more specifically, about food, eating, and cooking. The world has enough recipes for red velvet cake floating around the internet. Here, I’m taking a closer look at the complex relationships between eating and identity; between cooking and politics; and between food and power.