RENDERED

Lari Burgos
Illustrated Food History
Created 19 Dec 2020
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  • TIDBITS 7: Lobster Rolls
    01 Oct 2021
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  • RENDERED 9: Annatto (Achiote)
    14 Sep 2021 • 9 min read • 1 3
    Bixa orellana, known by many names including annatto and achiote, is a key ingredient in Puerto Rican cuisine. Native to the Caribbean and tropical Central and South America, it was brought to Europe ...
  • TIDBITS 6: YUZU KOSHO
    04 Sep 2021
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  • RENDERED 8: A Diasporican Pantry
    15 Aug 2021 • 11 min read • 1 4
    Hello, and welcome back. In this month's RENDERED, I want to take you on a tour of a Diasporican pantry. (That is, the Puerto Rican diaspora.) "A," not "the" Diasporican pantry. There is an overlap be...
  • TIDBITS 5: Corned Beef
    01 Aug 2021 1 0
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  • RENDERED 7: Buckwheat Pancakes
    14 Jul 2021 • 11 min read • 2 0
    Besides being supremely delicious, buckwheat pancakes have a particular history. In this month's essay, I retrace its steps to establish the movement of buckwheat across continents, and by looking at ...
  • TIDBITS 4: Brillat-Savarin
    01 Jul 2021
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  • RENDERED 6: Genghis Khan (Jingisukan)
    14 Jun 2021 • 9 min read • 0 1
    What does a 13th-century Mongolian warlord have to do with a 20th-century Japanese dish? "Genghis Khan" (Jingisukan) is a Japanese grilled mutton dish associated with the northern island of Hokkaido t...
  • TIDBITS 3: Whiskey Sour
    01 Jun 2021
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  • RENDERED 5: Arlequins (Harlequins)
    14 May 2021 • 7 min read
    From the mid-19th century to early 20th century, food vendors called marchands d'arlequins sold plates of food at Les Halles food market in Paris for a few cents apiece. These cheap meals were compose...
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