It might sound like I’m making a value judgment here, that traditional is better than historical. Really, I’m arguing for an awareness of context. There are some traditions that don’t exist anymore. There are some things that really are gone. But it’s not as much as you think. Participating in history, appreciating history, shouldn’t come with a disregard for the present. My point is that before you label something as historical, limited to the past, you should investigate whether it actually still exists in some form in the present.
Tag: food history
We need to reconsider our relationship with coffee
It probably won’t surprise anyone to learn that coffee sales are down as a result of the pandemic. Like makeup and gasoline, coffee is less in demand when people aren’t leaving their houses, and like the restaurant industry as a whole, coffee shops often rely on foot traffic or at the very least gathering indoors, both of which are currently discouraged. This is a good moment, as coffee is a little less present in our lives, to question why coffee is such a part of particularly American culture and whether it should be.
Read MoreHow sourdough helped me realize that I needed to leave New York and would probably never move back
It’s amazing how big a part of my identity as a New Yorker bread is.
Read MorePSL isn’t our only problem: Spice blends and prescriptive cooking
It’s not you I want, PSL, it’s what you’re made of. Read More
Robin Writes 