Pax Culinaria.
Peter GiulianoPeter Giuliano's substack on food, coffee, science, culture, and flavor.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 47 | Subscribers | Read | paxculinaria.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Why I think Specialty Cold Coffee is the Future
My grandfather was a serious coffee drinker. His first pot was made in the morning, and he ate his breakfast of biscotti or cereal with a few cups of piping hot coffee. He would then fill up his thermos, from which he drank cups of coffee a...
Peruvian Chifa, Treasure of the Chinese Diaspora
Some of the greatest foods are the result of diaspora. It’s a strange word, diaspora, with a heavy backstory. The term comes from the book of Deuteronomy in the Hebrew Bible, which is about how God will either bless or punish Israel, depend...
The Hidden Meaning of Baked Ziti
I remember reading about “lasagna” in Garfield comics as a kid and not knowing what it was. That’s because we didn’t really eat it my Sicilian-American family- we much preferred the dish we called “baked pasta” or “pasta al forno”, a dish o...
On Fruitiness in Coffee
You've seen it on coffee labels, and it’s likely you’ve tasted it yourself- the coffee descriptor “fruity”. Specialty coffees- especially these days- are constantly described using fruit terms, from lemons and oranges to pears and apples, f...
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Authors
The writers behind this newsletter.
Food, coffee, science. Executive director of the Coffee Science Foundation, coffee taster, soup enthusiast.
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