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April 3, 1807 was a regular workday for the White House chef Honoré Julien (1760–1830) and his assistants Edith Hern Fossett (1787-1854) and Frances Gillette Hern (1788-c.1827), both of whom were slaves—all three worked to […]
In Morocco sugar loaves are offered on the occasion of a marriage proposal (two sugar loaves), weddings, births, or visits to persons celebrating their return from the pilgrimage to Mekka. It is said that sugar […]
Jam on bread can be comforting, routine, pleasant, appetizing, or too sweet. We step into different territory, however, when we look at the French word marmelade as it has been used in figurative ways by […]
The compotier (a generally long-stemmed dish or bowl for serving dessert or uncooked fruit) has been reworked in exceptional ways by Pierre Reverdy (1889-1960), Juan Gris (1887-1927), Marcel Mültzer (1866-1937), and Louis Comfort Tiffany (1848-1933).
Pear trees were a distinguishing feature of aristocratic gardens in France during the fifteenth century, but it was under the reign of Henri IV that this luxury fruit became even more prominent. When the Edict […]
Is the borough of Queens in New York City really that much less interesting than Manhattan? Not if you know that the Huguenots who had settled in colonial Flushing (present-day parts of Queens and Long […]
The pear motif in caricatures of King Louis-Philippe I (1773-1850) that were drawn by Charles Philipon (1800-1862) and his fellow caricaturists has been analyzed by critics from many angles, but an approach that seems not […]