High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

Many writers and researchers around the world now write prodigiously on the topic that engages all of us several times a day: food. And its history. It used to be that those of us interested in the history of food found the pickings pretty slim. Of course, there was Reay Tannahill’s Food in History (1973) … More High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

And More Gifts: A Selection of Food and Culinary History Books Published in 2013

Before I list my choice of books for 2013, a caveat: I have not read all of these yet. What I attempt here is to list the food and culinary history tomes that interest me (and hopefully you!), published in 2013. The descriptions of these books come from various sources, usually the publisher. That said, if … More And More Gifts: A Selection of Food and Culinary History Books Published in 2013

Rationing and the Black Market in Nazi-Occupied France: Some Thoughts

“Life is hard (On vit mal). Everyone grows thinner. A kilo of butter costs one thousand francs. A kilo of peas forty-five francs. A kilo of potatoes forty francs. Still we must find them.” – Jean Guéhenno, August 1944 Speaking as the beneficiary of an immense system of food production in the twenty-first century, as … More Rationing and the Black Market in Nazi-Occupied France: Some Thoughts