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Oh, it’s a Sailor’s Life for Me! Lobscouse and Dandyfunk
In Ernest Hemingway’s Key West Kitchen
Land of Sun and Shadows: Florida During the Gilded Age (1)
“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”
Culinary Manuscripts, or, Deciphering the Code
Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography
Who was Gervase Markham? A Forgotten English Food Writer Comes Alive in a New Book
Before There was Martha S., There was Martha B.*
In the Scent of Cinnamon, a Whiff of Medieval Humoral Theory
The Eels of Hannah, Or, Hannah Glasse’s Lenten Recipes
Speaking of France …
How Julia Child Rescued Me from the Darkness
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 GOURMAND AWARDS
The Curry Guy
Happy Christmas to All!
Cooking with Hurricane Irma, Part II: Pipérade
Florida Oranges, and Other White House Desserts
9 Years of Writing about History … A Celebration!