Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook May 18, 2012November 23, 2024

An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) by Rifa’a Rafi’ al-Tahtawi, Translated by Daniel L. Newman May 14, 2012November 23, 2024

La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All April 27, 2012November 23, 2024

Hog Butchering Time with Harry Crews April 18, 2012November 23, 2024

War. Cook. Eat. Love. April 10, 2012November 23, 2024

Un vrai canard: Duck and French Culinary Traditions March 21, 2012November 23, 2024

The Surprising French Kitchen March 14, 2012November 23, 2024

Tasting France in Senegal March 9, 2012November 23, 2024

Who were the Cooks? What We Know (More or Less) about Kitchen Servants (1) March 6, 2012November 23, 2024

Eating Black Beauty,* Or, Horsemeat, a Taboo That Became a French Stereotype March 1, 2012November 23, 2024

Ivan Day: Master Food Historian February 25, 2012November 25, 2024

Rationing and the Black Market in Nazi-Occupied France: Some Thoughts February 22, 2012November 21, 2024