Pax Culinaria.
Peter GiulianoPeter Giuliano's substack on food, coffee, science, culture, and flavor.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 77 | Subscribers | Read | paxculinaria.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Of Nopales and Prickly Pears, or, Why You Should Be Eating Cactus
The ancient Aztecs had an origin story for their capital city. It was recorded in 1553 in a document called the Codex Mendoza, and it went like this: “after many years of wandering in search of a suitable land in which to settle, the Aztec ...
GMOs, Coffee, and What’s Cooking with Peter Giuliano
It was a rare pleasure to do a Substack Live with with Steve Sabicer of the Enlightened Omnivore! In it we have a friendly discussion about GMOs, a subject about which I am passionate (I am very pro-GMO). I always enjoy my talks with Steve,...
Special: A Guide to San Diego Culinary Culture
Note: An abbreviated version of my San Diego culinary recommendations was printed in Sprudge.com (via an interview with the great Jordan Michelman). This is a longer, more detailed view of San Diego’s food scene. I hope you find it useful! ...
"Green" is a Flavor- Here's How To Taste It (plus recipes!)
The color green is responsible for 100% of the food you’ve ever eaten. I know, sounds strange, but it’s true. Every bit of energy your body has ever used originated in the sun, traveled to the Earth as light, and was transformed into edible...
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Authors
The writers behind this newsletter.
Food, coffee, science. Coffee taster, history enthusiast, soup advocate.
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