Keith Stavely and Kathleen Fitzgerald - Oxford Companion to Sugar and Sweets

Petits Propos Culinaires 123 is brimful of food history nuggets, including information on the idiosyncratic ′Indian pudding′, consumed at the Old Colony Club dinner on December 22, 1769 Forefather′s Day bash in Massachusetts, USA. The history of the ′First Thanksgiving′ comes to us from Keith Stavely and Kathleen Fitzgerald. Also in this issue are articles on sweetmeats in Windsor for the King over the centuries, and what the drinking cultures of France and New Zealand have in common.

“Grating the Nutmeg,” the Connecticut History Podcast

Give a listen to our autumn, 2018, encore interview with Connecticut State Historian Walt Woodward on New England holiday foods and traditions—some with deep historical roots, others more recently invented

Podcast, "Colonial Mealtime"

We answer kids' questions about early American foodways.

"Grating the Nutmeg," the Connecticut History Podcast

Kick back and listen to "The Amazing Story of America's First Cookbook," our February, 2018, interview about United Tastes with Connecticut State Historian Walt Woodward and Hartford History Center Director Brenda Miller

Boston.com

We're featured in this excellent July, 2017, article about the history of oysters in New England

Massachusetts Historical Society Program Series, "Cooking Boston," March-June, 2017

Kathy moderates a panel discussion, "Ice Kings," with Steve Herrell and others

Massachusetts Historical Society Program Series, "Cooking Boston," March-June, 2017

Keith and others in the first series installment, "From Refined to Rustic"

Chicago Tribune

We're featured in this great July, 2015, article on Lydia Maria Child.

Boston Globe

In this July, 2014, article, we're interviewed about church suppers in nineteenth-century New England.

Authors Guild

Advocates for published authors since 1912

Authors Guild Directory

A compendium of member websites

Oxford Companion to Sugar and Sweets

We contributed two entries, "Boardwalks" and "Fudge," to what Adam Gopnik calls "a delicious encyclopedia."