Monday, September 21st, I'll be giving the Jacques Pepin Lecture in Food Studies and Gastronomy at Boston University. It's free and open to the public, and I've just heard that it's filling up fast. I'll be taking a close look at all of the elements that make up a cookbook, and the ways that these elements reveal historical information. We'll also be looking at the ways people use cookbooks, and the evidence of that use as fodder for historical study.
I'd like to be notified of new arrivals in the following categories.
