Dare Not to Speak the Name: The Foul Art of Plagiarism in Cookery Books May 9, 2016November 21, 2024

The Culture of Food in England 1200 -1500 May 5, 2016November 21, 2024

Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook May 3, 2016November 21, 2024

Recipes for Thought April 25, 2016November 21, 2024

Strawberries, the Quintessential British Delicacy of the American South April 22, 2016November 21, 2024

The Power and the Glories of Eating Alone April 8, 2016November 20, 2024

Nothing Fishy about It: England’s Iconic Fish and Chips March 28, 2016November 21, 2024

Farming is NOT a Romantic Occupation March 21, 2016November 21, 2024

Shopping for Food in the 19th Century, or, You’ve Got it Real Easy Nowadays, You Know February 22, 2016November 21, 2024

The Dangers of Nostalgia at the Stove: A Critique of Modern Food Writing February 16, 2016November 21, 2024

Boeuf (Beef) à la Mode: British Beef Made American February 1, 2016November 21, 2024

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