Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook May 3, 2016November 21, 2024

The Power and the Glories of Eating Alone April 8, 2016November 20, 2024

SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD January 21, 2016November 21, 2024

From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup November 27, 2015December 4, 2015

France and America: Why Paris Haunts Us So November 18, 2015April 20, 2023

Paris, Mon Amour November 16, 2015November 21, 2024

Parsleyed Ham and Kitchen Breezes: The Letters of M. F. K. Fisher and Julia Child August 13, 2015November 21, 2024

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III June 6, 2015April 6, 2015

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part II February 23, 2015November 21, 2024

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I January 26, 2015February 5, 2015

December 12: The Virgin of Guadalupe December 12, 2014December 6, 2020

High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation September 2, 2014April 20, 2023