Pax Culinaria.
Peter GiulianoPeter Giuliano's substack on food, coffee, science, culture, and flavor.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 70 | Subscribers | Read | paxculinaria.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Notes on the American Obsession with Ice
From time to time, I publish “notes” on American food culture, intended to inform visitors about the sometimes strange culinary traditions we observe in the United States. For example, here is a previous piece on Thanksgiving. Today, an ess...
Why Do People Drink Coffee, Anyway?
Several months ago, I was asked to give a talk on how coffee preferences have evolved throughout history, a request I loved! Shortly after giving the talk, my friend Jenni Bryant of the the excellent roaster Market Lane Coffee in Melbourne,...
The Life and Times of the Rotisserie Chicken
“They butchered the meat, and divided it into parts; these they cut carefully up into smaller pieces, putting them on the spits, roasting them sufficiently, and then removing them when they were cooked. When they had done all this and had p...
On Coffee, Connection, and a Red and Yellow Tartan Thermos
The Smithsonian Museum of American History has a red-and-yellow-tartan Thermos in its collection. When I discovered this, it thrilled me and pulled at my heart. To me, that particular Thermos represents a special kind of coffee, and it remi...
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Authors
The writers behind this newsletter.
Food, coffee, science. Coffee taster, history enthusiast, soup advocate.
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