A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admon

From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing to

During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues,

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now,

DIVArlette Farge’s Le Goût de l’archive is widely regarded as a historiographical classic. While combing through two-hundred-year-old judicial records from