Index of articles on Grog to Grits
Advice
Alcohol
Old Time Recipes for Home-made Wines
Review of A History of the World in 6 Glasses, by Tom Standage
Authenticity
On the Inauthenticity of Authenticity
Avocado
Barbecuing
Beard, James
Review of Love and Kisses and a Halo of Truffles, by James Beard, edited by John Ferrone
Breakfast
Cake mixes
The Modern World in Your Kitchen
Canned foods
Catsup
Celiac disease (gluten intolerance)
A History of Celiac Disease (or Gluten Intolerance) in America, Part 1 and Part 2
Chinese Food
Chocolate
Tasting Real Chocolate, Not the Fake Stuff (and One Chocolate Poisoning)
Coca-Cola
Two Stories of the Creation of Coca-Cola, Part 1 and Part 2
Dining Rooms
A Brief History of Dining Rooms
Food History, in general
Just what is food history, anyway?
Food in History, by Reay Tannahill
Folgers (coffee)
A Few Connections between Food and Literature
The Future
A Quick Look at the Future, Part 1 and Part 2
Felt Food Sculptures
Gourmet magazine
If you can’t describe it, does it exist?
Hamburgers
Home Economics
Review of Perfection Salad, by Laura Shapiro
July 4
Kitchens
A Cooperative Kitchen in the Early 20th Century
Medicine
Drinks (for Medicinal Reasons, of Course)
Milk
Miracle Whip
A Brief History of Miracle Whip
Moby Dick
A Few Connections between Food and Literature
New York City
Nutrition
The New Nutrition, the Newer Nutrition, and the Negative Nutrition
The New Hygiene, or, Everything Is Bad for Us
Pharmacies
Piggly Wiggly
Clarence Saunders, Piggly Wiggly, and Robots in the Grocery Store
Popcorn
Race and Ethnicity
Rationing
Food Rationing and Gallup Polls
Slavery
Traveling foods
What to Take on an Arctic Expedition
Food for the Lincoln Highway, 1924
Utensils
The Kitchen Utensil Drawer, circa 1901
Vegetables
The Possible Myth of Victorian Vegetables
War
Recipes
Baked Macaroni with Peanut Butter
Ratafia de Bron de Noix (brandy infused with nuts and spices)
Warner’s Cordial for Gout in the Stomach (from 1869)
Book Reviews
Catching Fire: How Cooking Made Us Human, by Richard Wrangham
Eating History: 30 Turning Points in the Making of American Cuisine, by Andrew F. Smith
Food in History, by Reay Tannahill
A History of the World in 6 Glasses, by Tom Standage
Love and Kisses and a Halo of Truffles, by James Beard, edited by John Ferrone