Edible History
Victoria Flexnerweekly musings on food told through history and story.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 31 | Subscribers | Read | victoriaflexner.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
White Women
Today I am resurfacing an essay I wrote in 2019, during Trump’s first presidency. It feels quite relevant at this moment. But this essay is not just about Trump, or the Origins of Totalitarianism — it is about white American women. And why ...
Food Divination
A couple months ago I was having lunch with a friend who is studying to be a Master of Cheese. Yes, one can now become an accredited Master of Cheese – sort of like a sommelier, but with well, cheese. In her studies, she had come across Jen...
Paul Prudhomme
A few weeks ago, I was preparing some chicken thighs to go on the grill. Instinctively, I reached for a jar of Paul Prudhomme’s Poultry Magic to season the chicken with. It’s a spice blend you can buy at almost any grocery store here in the...
The Tomato, part 4
SAUCE
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Authors
The writers behind this newsletter.
Food historian based in NYC | author A HISTORY OF THE WORLD IN TEN DINNERS | founder EDIBLE HISTORY |
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