Page 2 - Mark Kurlansky News Today

Morning trains disgorge their commuters into the city — white men in suits. Departing trains take Black souls to service white suburban privilege. At dusk...

Cookbook and recipe writers began calling for different varieties — sometimes, maddeningly, in the same recipe.

Cookbook and recipe writers began calling for different varieties — sometimes, maddeningly, in the same recipe.

Melissa Clarks exploration takes us through the history of salt, emphasizing its cultural and culinary significance. Understanding the unique characteristics of different salts, such as kosher salt, common sea salt, and traditional sea salts like fleur de sel and sel gris, provides insight into their applications in cooking.

A compelling way to renew the study of our collective past. In the spring of 1979, in my second semester of college teaching (as a visiting assistant professor of history at Oberlin), an absolutely brilliant undergraduate wrote a scathing critique of dependency theory. That theory, associated with the German American economic historian Andre Gunder Frank, the Guyanese historian Walter Rodney and the Argentine and Brazilian economists Raúl Prebisch and Celso Furtado, among others, emphasized the...

Salt comes in a dizzying array of different kinds. Here’s a guide to understanding some of the most popular salts and strategies for using them.

Mark Kurlansky: “Violence requires few ideas, but nonviolent resistance requires imagination.” The First Amendment of the Bill of Rights restricts Congress from making laws abridging the freedom of speech, the right of the people to...

Table salt, kosher salt, finishing salt: The choice can be confusing, but we offer a little explanation and advice.

Not so long ago, I interviewed the son of the great Hungarian jazz guitarist Gábor Szabó. The musician had escaped to the United States with his family in 1956.

Kurlanskys Cod has plenty to tell us about fishing the Maritimes