The Biggest Food Revolution Ever: The Printed Cookbook? January 17, 2014November 22, 2024

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

The Gift of French Cuisine December 15, 2013April 20, 2023

Les Rêves de Julia (Julia’s Dreams): Meditations and Memories December 7, 2013April 20, 2023

The Dark History of the Holy City: What Lies Behind the Pineapples of Charleston, South Carolina December 1, 2013November 22, 2024

Eating Dessert at the White House + A Word about Dallas, November 22, 1963* November 21, 2013April 20, 2023

Pears – an Exploration of Ancient Food Preservation November 15, 2013April 20, 2023

What’s A Turnip Got to Do with Halloween? Or Rutabagas, Beets, and Gourds, for That Matter? October 31, 2013April 20, 2023

Preserved Mushrooms: Choice Gems from a Few Examples of Historic Cuisine October 14, 2013November 22, 2024

Martha’s Mushrumps and Mary’s Catsup, or, Mushrooms in Early American Cookbooks October 5, 2013November 22, 2024

Tomato Sauce with Butter: Thinking About Marcella Hazan, My Nonna in Spirit October 1, 2013April 20, 2023

The Legend of the Blackberries on Michaelmas Day September 30, 2013April 20, 2023