1.   Culinary historians are split into two camps when the question of cooking from historical texts arises.

2.   Culinary historians credit both Francisco Pizarro and Sir Francis Drake with introducing the tuber to Europe.

3.   Culinary historians indicate it originated somewhere in the Malaysian Archipelago.

4.   Culinary historians disagree on how tomatoes came to wind up in a chowder, and how the Manhattan chowder got its name.

5.   Darra Goldstein, a culinary historian at Williams College and a cookbook author, is the editor.

6.   It matters so much to Damon Lee Fowler, a culinary historian in Savannah, Ga., that he considers some substitutions close to blasphemy.

7.   Jessica B. Harris, a culinary historian in Brooklyn, said grains of paradise is also a paradigm of abundance.

8.   Karen Hess, a culinary historian, provides historical notes and clarifications.

9.   New York culinary historian Jessica Harris had a bone to pick with Savannah cookbook writer Damon Lee Fowler.

10.   Sandra Oliver, a culinary historian, thinks she knows why.