... don't mind me, just passing through ...

I’m full of rage but in a very chill and nonchalant way

Hey. Don't cry. Camembert nectarines prosciutto olive oil salt and rosemary in a baking dish 180°C 25-30 min. Eat with toasted baguette. Now cry

"Blorbo from my shows" no. Blorbo from my BA. Blorbo from my major. Blorbo from my primary source document.

truly an honor and a privilege getting to witness everyone's first time in public ever every single time i go grocery shopping

He looks a bit different than I imagined.

shout out to the little monk in each of my cells that transcribes my DNA by candle light

has anyone noticed recently that it's expensive

times like these really make you appreciate pouring river water in your socks

ever since i was a little girl i knew i wanted to deny location sharing and turn off personalized ads and reject all non-essential cookies and not set up siri and face ID

There really really ought to be a book about how the staple crops of different civilizations shape and influence those civilizations, and I really want to read it.

Salt: A World History by Mark Kurlansky and A History of the World in 6 Glasses by Tom Standage (three are alcohol, three have caffeine) are not quite that, but may still be of interest?

I read Salt back in the day and it's so so good, second the rec. I have heard of 6 Glasses and not read it but I am sure I would probably love it. Gotta see if the library has it. Thank you!

Gonna throw Empire of Cotton by Sven Beckert in the ring here! You'll never see the modern world the same way again.

I'll throw in a rec for Pickled, Potted, and Canned by Sue Shephard - a very interesting look at food preservation and how the availability of different types of food preservation shaped cultures and cuisines.

Sweetness and Power is this but for the topic of sugar

The Lost Supper: Searching for the Future of Food in the Flavors of the Past might also be up your alley. It's about "forgotten" foods and staples. They talk about different types of wheat, sauces, veggies, etc and a little about the cultures from whence they come

Also: Much Depends on Dinner by Margaret Visser. One of my favourite books.

Also, The Rice Theory of Culture https://scholarworks.gvsu.edu/cgi/viewcontent.cgi?article=1172&context=orpc By Thomas Talhelm

Consider the Fork isn’t about food itself exactly but all about cooking technology and how it changed how and what we eat

having unwashed hair will have you believing shit like i can’t be saved