Historical Foodways
Juneisy HawkinsA publication at the intersection of food, history, and culture.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 39 | Subscribers | Read | historicalfoodways.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Cuban Cookbook Recommendations: An Annotated Bibliography
These are the Cuban cookbooks in my collection that pass muster, or that I otherwise think are must-haves.
Stuffed Squid from The Book of Sent Soví
This is a lightly edited version of a post I published on my old website a few years ago. It lives rent-free in my head and I thought you, my new audience, might enjoy it.
Why So Few Historical Bread Recipes? And a Modern Recipe for An Everything-Bagel Loaf
I have been baking bread for seventeen years.
A Quest for Pad Krapow from a Bangkok Street to a Brooklyn Kitchen
I walked into Trok Mor morning market with the same giddiness that a five-year-old child might have felt when walking into FAO Schwarz. You know, the old store on Manhattan’s Fifth Avenue. It was just after 7am and the alleys were buzzing w...
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Authors
The writers behind this newsletter.
I hold a PhD in history & I'm currently in culinary (pastry) school. I spend a lot of time cooking, thinking about food, reading about food, writing about food, & thinking about food's place in history and society at large. I'm also always hungry.
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