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Lessons from Medieval England: The Relationship Between the Sick Room and the Kitchen
Oh, it’s a Sailor’s Life for Me! Lobscouse and Dandyfunk
Mulacolong, from Sarah Rutledge’s The Carolina Housewife:
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”
Culinary Manuscripts, or, Deciphering the Code
Who was Gervase Markham? A Forgotten English Food Writer Comes Alive in a New Book
Before There was Martha S., There was Martha B.*
Capouns In Councys, from The Forme of Cury (1390)
The 4th of July: Mythology and American History
Skeletons, Disease, and the Dinner Table
The Threads of Time, or, Who is that Woman in the Painting?
Lessons from “The Great British Bake Off”
Biscuits or Scones: British Origins of an American Favorite!
The Curry Guy
Happy Christmas to All!
9 Years of Writing about History … A Celebration!
Breath and Air and the Mysteries of Spring
Elinor Cooks the Christmas Goose
They Called it Callaloo
Cooks, Kitchens, and Places: Josephine’s Tale
Day 5: Tomatoes – Celebrate American Food History
Day 4: Corn – Celebrate American Food History
Day 3: Chicken – Celebrate American Food History
Day 1: Tuckahoe – Celebrate American Food History
A Tarte to prouoke courage either in man or Woman.
Pride and Pudding: An Ode to British Cooking
Grits on the Menu: A Short Treatise on a Global Favorite
Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions