Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook
The writing of cookbooks often becomes fraught with injured egos and accusations bordering on the libelous. William Verral’s Recipes from the …
Category Archives: France
An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) by Rifa’a Rafi’ al-Tahtawi, Translated by Daniel L. Newman
“For readers interested in early encounters between European and Arabic culture, An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) provides an alluring …
La Seduction: How the French Play the Game of Life: Explaining the French
In celebration of the 2012 French elections … “. . . your best bet for understanding the French would be …
La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, …
Prometheus Unbound: New Evidence on Humans’ Early Use of Fire
I woke up this morning fully intending to end my two weeks of silence on this blog – due to …
Un vrai canard: Duck and French Culinary Traditions
Do you associate ducks, along with snails and frogs, with traditional French cuisine? If so, you’re hardly alone. I do, …
Assimilating “The Other”
Leslie Page Moch, author of Moving Europeans: Migration in Western Europe Since 1650 (1992, Indiana U. Press), has written another …
The Surprising French Kitchen
One of the best things about owning a lot of books is that I tend to forget what I have. …
Tasting France in Senegal
The ocean there, it’s infinite, a place where horizon and water meet like a seam in a dress, a little …
Eating Black Beauty,* Or, Horsemeat, a Taboo That Became a French Stereotype
Taboo: A custom prohibiting or restricting a particular practice or forbidding association with a particular person, place, or thing. One …
