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11 Years of Writing About Food and Culinary History – A Blog Anniversary!!!
Cassava, Manioc, Yuca, It’s All the Same
Cooking Cuban During El Período Especial Estadounidense
Oh, it’s a Sailor’s Life for Me! Lobscouse and Dandyfunk
Being Ernest: On ” Writing One True Sentence”
In Ernest Hemingway’s Key West Kitchen
Land of Sun and Shadows: Florida During the Gilded Age (1)
Hoarder? Bibliophile? Collector?
“Railroad Cake”, an Historic Recipe from Haile Homestead, and Sarah Rutledge Takes a Back Seat
“To Fry Tomatoes”: Sarah Rutledge Mixes Up a Few New World Foods
Mulacolong, from Sarah Rutledge’s The Carolina Housewife:
Introducing Sarah Rutledge, a Cookbook Author You’re Going to Get to Know Very Well!
Beef y-Stywyd, from “Two Fifteenth-Century Cookery Books”
What’s That You Say??? Medieval Culinary Terminology Unmasked*
Keep on Feasting! For Lovers of “Game of Thrones”
Transcription of Medieval Documents, or, What an Online Resource!
12 Months of the Year, or, Medieval Liturgical Calendars
Culinary Manuscripts, or, Deciphering the Code
Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography
A Handbook for Historic Recipe Reconstruction and Cookbook Analysis: “A Hastiness of Cooks”
Who was Gervase Markham? A Forgotten English Food Writer Comes Alive in a New Book
Before There was Martha S., There was Martha B.*
Francisco Martínez Montiño, a King’s Cook (and a Major Character in Spanish Culinary History)
In the Scent of Cinnamon, a Whiff of Medieval Humoral Theory
The Eels of Hannah, Or, Hannah Glasse’s Lenten Recipes
A Day on the Border: Nogales, Mexico
“A Hastiness of Cooks”: A How-to Handbook for Lovers of Historic Cooking and Cookbooks
Going to the Desert
Speaking of France …
How Julia Child Rescued Me from the Darkness