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Homage to La Cocina Española? Where are the Books?
The Rice in Spain, Not So Easy to Explain
For Me, All Roads Lead to Spain
Oh, it’s a Sailor’s Life for Me! Lobscouse and Dandyfunk
“To Fry Tomatoes”: Sarah Rutledge Mixes Up a Few New World Foods
Mulacolong, from Sarah Rutledge’s The Carolina Housewife:
What’s That You Say??? Medieval Culinary Terminology Unmasked*
Keep on Feasting! For Lovers of “Game of Thrones”
12 Months of the Year, or, Medieval Liturgical Calendars
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.*
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?
Biscuits or Scones: British Origins of an American Favorite!
THE GOURMAND AWARDS
The Curry Guy
Happy Christmas to All!
9 Years of Writing about History … A Celebration!
Seeking Food at the Crossroads of History
Place and Food, Genius Loci and Terroir
Parsley, Sage, Rosemary and Thyme … and Lavender
They Called it Callaloo
Cooks, Kitchens, and Places: Josephine’s Tale