11.   Some culinary historians say that American kitchens are becoming less authoritarian and chefs less abrasive, as a new generation trains under home-grown mentors.

12.   The noted culinary historian from New York has come to know the Chases well since she took up part-time residence in New Orleans.

13.   The Savannah, Ga.-based culinary historian and cooking teacher advocates letting refrigerated soup sit for up to an hour before serving it.