Historian in the Kitchen
Robynne, PhDfood history | cookbook thoughts | recipe fun | unapologetic home cooking
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 31 | Subscribers | Read | historianinthekitchen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Cookie Recipes for the Terminally Offline: A Review of New York Times Cookies by Vaughn Vreeland
We are solidly a cookie house, as I imagine many houses are. In my own personal accounting, as far as desserts go, cake is great on occasion, candy is seasonal, ice cream is adequate,1 pie is usually too much, and cookies are the best. They...
Year-End Review of the Cookbooks and Recipes I Used and Loved Most II
I’m not one to casually wish time away. No one needs to whisper memento mori in my ear; I have that one well covered. Add to that the heart-rending pace at which small children grow, and time begins to feel like a flash flood in which I’m d...
What even is a "healthy" cookbook anymore? A Review of Hungry Happens: Mediterranean by Stella Drivas
I fear, like my general approach to media and fashion, the online food personalities I consult have become locked in time. If a recipe creator was not around on the internet by 2015 at the latest, I probably do not follow her. God help me i...
Cheap & Easy Food From Scratch: Lunchbox Edition
By way of reflection, I must remember for next year that August is an absolute gauntlet. In the past few weeks, my husband’s work has picked up, I’ve gone back to some part-time teaching, my oldest went back to school, and my youngest start...
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Authors
The writers behind this newsletter.
PhD in History. Cookbook Collector. Rural Dweller. Mom to very small, highly opinionated eaters. Community College History Teacher. I read cookbooks critically, like real books, because that’s what they are.
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