Recipes then and now

And here’s another of those serendipitous juxtapositions that the tubes are so great at producing, if you’re on the alert for them. A blog on historical American recipes on one side. And, on the other, how African specialty foods are infiltrating current gastronomy. Good to see this penetration of the international market, of course, but truth to tell, not many of said specialty foods are very African, apart from having being grown there. When will we see Swahili dishes go mainstream in the US or Europe, say, or finger millet porridge, or fried plantain? The way the marula fruit has.

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