Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part

“Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable

Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a

Dave Hoekstra travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restauƯrants. Followi

Our Changing Menu helps us understand how to think about food, rather than what to think. The diversity of the co-authors' experiences is woven together to crea