A food writing space
https://e.issuu.com/embed.html?d=curry_and_rice_and_all_things_nice_complete_feb_20&doAutoflipPages=true&u=pvanreyk This is a facsimile of Mrs. C S. Lobendhan's copy of Curry and Rice and All Things Nice published by the Association of Ceylon Women U.K. My thanks to Treville Lobendhan for scanning the cookbook.
From ‘moonscape’ to emission offsets: the farmers breaking new ground Bureaucratic red tape is a minefield for farmers, middlemen can take a hefty slice of the carbon credits sold to the government, and the Climate Solutions Fund approves only a narrow band of soil management techniques available to croppers and graziers. Because most farms …
Pictured is the anyakngarra fruit, which has a fleshy section (now dried and fibrous) a hard nutshell and multiple white seeds (or nuts) inside. Author provided to The Conversation. Burnt ancient nutshells reveal the story of climate change at Kakadu — now drier than ever before Archaeological research provides a long-term perspective on how humans survived …
John Newton February 2021 'In writing about Indigenous foods, I propose we call them Aboriginal Cookings rather than cuisines, a word that to me is totally inapposite to use in regard to pre-colonial Indigenous cooking . And to justify my use of the neologism ‘cookings’ I’m going to quote Tyson Yunkaporta, the author of Sand …
Continue reading "Aboriginal cooking before and after colonization"
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