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Lessons from Medieval England: The Relationship Between the Sick Room and the Kitchen
“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*
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
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 Curry Guy
Happy Christmas to All!
9 Years of Writing about History … A Celebration!
Parsley, Sage, Rosemary and Thyme … and Lavender
They Called it Callaloo
Cooks, Kitchens, and Places: Josephine’s Tale
Madhur Jaffrey’s “Vegetarian India”: My Review on the”Modern Salt” Site
Day 8: Apples – Celebrate American Food History
Day 5: Tomatoes – Celebrate American Food History
Day 4: Corn – Celebrate American Food History
Day 3: Chicken – Celebrate American Food History
Day 2: Oysters – Celebrate American Food History
Day 1: Tuckahoe – Celebrate American Food History
Ship’s Biscuit/Hardtack , the Food of History
A Tarte to prouoke courage either in man or Woman.
Pride and Pudding: An Ode to British Cooking
Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions