SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD January 21, 2016November 21, 2024

France and America: Why Paris Haunts Us So November 18, 2015April 20, 2023

Paris, Mon Amour November 16, 2015November 21, 2024

Food, the Dog Days of Summer, and a Few Other Shocking Facts August 16, 2015November 21, 2024

Parsleyed Ham and Kitchen Breezes: The Letters of M. F. K. Fisher and Julia Child August 13, 2015November 21, 2024

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire May 30, 2015November 21, 2024

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I January 26, 2015February 5, 2015

December 12: The Virgin of Guadalupe December 12, 2014December 6, 2020

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

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

Just What IS a Cookbook? Definitions, Frontispieces, Title Pages, and an Aphorism or Two January 27, 2014November 22, 2024

Why Study the History of Cookbooks, Or, The Art and the Mystery of Food* January 10, 2014November 22, 2024