Strohmeyer & Wyman, “The Sweetest Spot on Earth-Sugar Levee, New Orleans, U. S. A.,” 1895, Library of Congress, Washington, DC
Books
Insatiable City: Food and Race in New Orleans (University of Chicago Press, May 2024)
Peer-Reviewed Articles
“Craft Beer’s Unlikely Alchemist,” Gastronomica 19, no. 4 (Winter 2019): 78-90.
Third Place, Best Historical Writing, 2020 Awards in Beer Journalism, North American Guild of Beer Writers
“Fava Beans and Báhn Mì: Ethnic Revival and the New New Orleans Gumbo,” Quaderni Storici 51 no. 1 (April 2016): 71-102. Special issue: Food, Migration, and Mobility in Historical Perspective: Nineteenth to Twenty-First Century.
Public History and Popular Writing
“Patsy Young—American Brewer, Fugitive from Slavery,” Good Beer Hunting, September 15, 2021 [“Patsy Young — Cervecera Americana, Fugitiva de la Esclavitud,” Good Beer Hunting, October 1, 2021 (Spanish translation)]
Winner, James Beard Foundation Broadcast Media Award, “Profile,” 2022
First Place, Best Historical Writing, 2022 Awards in Beer Journalism, North American Guild of Beer Writers
“Black-Owned Breweries: Collecting an Unfinished History at the Smithsonian,” BrewersAssociation.org, May 11, 2021
“Here’s What’s Brewing in the New Smithsonian Beer Collections,” Smithsonian magazine, September 16, 2019
“Beyond the Girl in the Moon: Brewing History at the Smithsonian,” Hop Culture, July 26, 2018
“Prohibition was Fantastic for American Beer, or, Cheers to Homebrewers,” O Say Can You See?, National Museum of American History blog, April 7, 2018
“Five Myths About Beer.” Washington Post, May 26, 2017
Sample oral history transcript, recorded with Fritz Maytag at Anchor Brewing Co., San Francisco, CA, March 28, 2017
Research essays: “Food in Colonial North America”; “International Encounters in Colonial North America”; “Material Culture in Colonial North America”; “Medicine in Colonial North America”; and “Slavery in Colonial North America.” Website of Colonial North America at Harvard Library Project (2017).
“Mastering the Art of Szechuan Cooking.” American Food Roots, July 2015
“Listening, Tasting, Reading, Touching: Interdisciplinary Histories of American Food.” The Recipes Project, February 2015
“Meat lab on Wisconsin campus offers real hands-on learning.” Huffington Post, September 2014; American Food Roots, July 2014
“Wrecking ball can’t topple memories of the old Italian neighborhood.” American Food Roots, September 2014