Bringing Home the Bacon … and the Onions and the Cheese: Tarte Flambée, Flammekueche, or Alsatian Pizza Bread December 18, 2011November 24, 2024

Obesity and the Birth of France: Louis the Fat and Centralization of Power May 22, 2011November 25, 2024

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué? May 17, 2011November 25, 2024

The Fish of France: Weever (Trachinus draco Linnaeus ) May 13, 2011November 26, 2024

Will Verral’s Masterpiece of 1759: A Complete System of Cookery May 11, 2011November 26, 2024

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

French Chefs Abroad: Alexis Soyer and His Irish Famine Soup Kitchen April 26, 2011November 26, 2024

Monkfish: A Little Love, French-Style April 18, 2011November 26, 2024

Panis gravis, or Bread, Endless Nurturer March 23, 2011November 26, 2024

Vitis, Vin: Gift of Life March 16, 2011March 16, 2011

Thomas Jefferson: The Francophile Who Became the First U.S. “Foodie” February 21, 2011November 26, 2024

Chartreuse and the Vallée du Désert: The Elixir of Life February 16, 2011January 19, 2025