I just returned from my first time participating in the Oxford Symposium on Food and Cookery – an annual conference of food historians and other professionals and non-professionals who are engaged in food inquiry. It was an extraordinary experience to be in the company of so many like-minded individuals from all over the globe, in […]
April 12, 2014
These spring days, the roaring of combines rumbles in the background – rending thick fields of wheat into neat rows of shorn stalks. In the pre-industrial order of local agriculture, not only would this method of harvesting be unfathomable to a farmer watching from the side, but also the timing. Why would anyone cut down their good wheat […]
May 11, 2013
In the broadest of strokes, there are basically two seasons in the Galilee, a brief verdant winter that melds into a vast spring- summer-autumn stretch of dry heat. Yet at the cusp between the two – as those who have lived here throughout time have come to understand, one never knows what to expect from […]
July 19, 2014
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