The South and the institutions of American food
Madame Eugène and nineteenth-century restaurant cuisine in New Orleans
Charleston's caterers, 1795 to 1883
The Jockey Club banquet of February 1, 1860
Touring the city markets, 1810 to 1860
Fish master : C.C. Leslie and the reconstruction of Charleston cuisine
The New York market : national supply and demand
The return of the tastes.
