The Apples of France: What’s the (Hi)Story?: Speculations about the Origins of Apples in France (Part II) January 6, 2012November 24, 2024

Why Bother with Culinary History? May 9, 2011November 26, 2024

The Duke of Newcastle’s Pique, or, A Good Chef is Hard to Find May 7, 2011November 26, 2024

A Nobleman, a Saint, and LSD: The Lingering Legacy of St. Anthony’s Fire and Ergot du seigle (Ergot of Rye) in France February 3, 2011November 26, 2024

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South September 27, 2010August 6, 2019

Just Exactly What is Worthwhile About Food Writing? August 10, 2010November 28, 2024

What’s New in Culinary Books July 22, 2010November 28, 2024

No More “Cookery”: New Library of Congress Subject Heading July 22, 2010November 28, 2024

Nuns’ Farts, or, How Sweet It Is June 10, 2010November 28, 2024

Eating Cat Meat: A Taboo? June 7, 2010November 28, 2024

A Few Choice Morsels: Children’s Cookbooks April 21, 2010December 1, 2024

From Mother Russia with Love: The Domostroi March 29, 2010December 1, 2024