The Eels of Hannah, Or, Hannah Glasse’s Lenten Recipes April 8, 2019April 8, 2019

Preserving Food Preserves Life, or, Mutton in the Pot October 21, 2016November 21, 2024

What the English Cooked in the New World: A Word about the Fallacy of Culinary Appropriation May 10, 2016November 21, 2024

Dare Not to Speak the Name: The Foul Art of Plagiarism in Cookery Books May 9, 2016November 21, 2024

Strawberries, the Quintessential British Delicacy of the American South April 22, 2016November 21, 2024

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

Who were the Cooks? What We Know (More or Less) about Kitchen Servants (1) March 6, 2012November 23, 2024

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

“First Catch Your Hare”: A Brief Meditation on Written Recipes, Part I August 31, 2009November 26, 2024

American Cookbooks: History 101 (I) April 28, 2009December 13, 2024