Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook May 18, 2012November 23, 2024

Pilgrymes, Passing to and Fro: Chaucer Got it Right May 16, 2012November 22, 2024

An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) by Rifa’a Rafi’ al-Tahtawi, Translated by Daniel L. Newman May 14, 2012November 23, 2024

La Seduction: How the French Play the Game of Life: Explaining the French May 7, 2012November 23, 2024

La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All April 27, 2012November 23, 2024

Un vrai canard: Duck and French Culinary Traditions March 21, 2012November 23, 2024

Assimilating “The Other” March 15, 2012July 13, 2017

The Surprising French Kitchen March 14, 2012November 23, 2024

Tasting France in Senegal March 9, 2012November 23, 2024

Eating Black Beauty,* Or, Horsemeat, a Taboo That Became a French Stereotype March 1, 2012November 23, 2024

Rationing and the Black Market in Nazi-Occupied France: Some Thoughts February 22, 2012November 21, 2024

It Might Be a Stereotype, but …. February 19, 2012November 23, 2024