"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories" by Susan Tucker. Fourteen observations and facts from "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, " a new ...

Libby O'Connell is the chief historian for the History Channel. In her new book, The American Plate: A Culinary History in 100 Bites, she examines the history of pie.

Chris Andrews tells you right up front that his new book, “A Culinary History of Mobile,” is a snapshot, not a definitive in-depth study, that the stories within it “represent only a fraction of the ...

Jan Longone, Curator of American Culinary History, holds up a book from the exhibit titled "The Old Girl Network: Charity Cook Books and the Empowerment of Women" at the University of Michigan ...

Two women are shown working in a communal kitchen in the Amana Colonies around 1900. From the late 1850s to the early 1930s, more than 50 communal kitchens in the Amana villages provided three daily ...

Smoke envelopes a dessert course at Elcielo. Michelin restaurants always involve storytelling. However, the flow and backstory have to be great and entrancing for them to work their magic. Many miss ...

“Food, Climate and Community: How Women are Shaping the Future of Food” The National Museum of American History will host its ninth annual Food History Weekend Nov. 3 and 4, a multifaceted festival ...

Food brings families together, and nowhere is this connection more evident than in professional kitchens where fathers and sons have created lasting legacies. From small family-owned restaurants to ...

ANN ARBOR, Mich. (AP) — Janice Bluestein Longone, who is credited with collecting thousands of items chronicling the culinary history of the United States, including cookbooks, menus, advertisements ...

ANN ARBOR, Mich. — Janice Bluestein Longone, who is credited with collecting thousands of items chronicling the culinary history of the United States, including cookbooks, menus, advertisements and ...