“The Kingdom of Rye: Russian Food and National Identity” by Darra GoldsteinBy chscadminFebruary 24, 2022
“What She Ate and Why I Wrote About It: Women, Food, and Biography” by Laura ShapiroBy chscadminFebruary 24, 2022
“The Bacon Paradox: Danger and Desire in the Twentieth Century” by Mark JohnsonBy chscadminJanuary 6, 2022
“The Appalachian Tradition and Culture of Salt Rising Bread” by Genevieve BardwellBy chscadminNovember 11, 2021
“Searching for Amelia: A Quest for the Author of the First American Cookbook” by Pamela CooleyBy chscadminAugust 9, 2021
“Sushi Before Sushi, Umami Before Umami: The Hidden (Fermented) History of Japanese Food” by Eric C. RathBy chscadminJune 9, 2021
