Scenes from Asia September 17, 2014September 17, 2014

Why I Love Cookbooks September 7, 2014September 10, 2014

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

Cutting Boards and French Comfort Food August 21, 2014November 21, 2024

The Gaza Kitchen: A Portrait of Cooking and Culinary Exile August 7, 2014November 21, 2024

Four Chicken Legs and Two Eggs: Rationing, Cooking, and Eating During Wartime July 21, 2014November 21, 2024

Signs of Summer for the Cook May 14, 2014April 20, 2023

The Importance of Recipes, or, You DO Follow Recipes, Don’t You? April 7, 2014November 22, 2024

Frenchie, Quintessential French Cookbook? Or Something More? A Possible Insight into How Cuisines Change: The Case of Greg Marchand April 5, 2014November 22, 2024

Anatomy of the Cookbook, or, What is a Recipe? March 27, 2014November 20, 2024

Ladies Antebellum; or, Eliza Lucas Pinckney, Harriott Pinckney Horry, and Sarah Rutledge of Charleston, South Carolina and their Amazing Cookery Books March 18, 2014November 22, 2024

The Wonder Spice: A Review of Turmeric, a Cookbook by Colleen Taylor Sen and Helen Saberi March 11, 2014April 20, 2023