Military history of mayonnaise: after French invasion of Menorca in 1756, Duke Richelieu acquired taste for local dressing made of eggs and olive oil. He liked it so much that he took the recipe back to France where it was duly called mahonnaise sauce in honour of Port Mahón. https://t.co/BE1mtjV8NH
RT @BJMbraun: How to be an effective political economist: Laser focus on the neuralgic points of the state-market nexus, follow
May 18, 2023
RT @BJMbraun: How to be an effective political economist: Laser focus on the neuralgic points of the state-market nexus, follow the money,…