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* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**
The Meat of the Matter: A Question of Sacred Reverence
Reflections on a Green-Grape Tart
Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour
Two Moons and a Ksar
Arabs in France: An Early Account by an Egyptian Imam
Unquenchable: Natalie MacLean’s Terrific New Book on Wine
The Creation of French Africa: Officialdom at Work
Belleville, Paris, France: II
Belleville, Paris, France: I
The Bibliothèque Nationale de France and Me, Etc.
Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III
Famine in Somalia: Why are Food Writers Not Talking about the Black Horse?
Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part II
Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I
Eating Around the Empire in a Day: The 1931 Paris International Colonial Exposition
Couscous in France: It’s a Long Story
Léon Isnard: Bringing the Cuisines of Africa to France
An Ancient Mediterranean Taste: France’s Boutargue
The Lost Arabs of Marseille: Food, Family, and France
Fatéma Hal, Queen of Moroccan Cuisine in France
Cooking with Saint-Pierre (John Dory)
Banania — an Image of French Colonialism?
Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens
Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South
Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South
Idylls of Cusine, #76
Coconut Groves and Coconut Dreams
Eating Cat Meat: A Taboo?