food history; cookery; cookbooks; culinary history

PPC 68 (2001)

View PPC 68 (2001)

Nov 2001

Published: 2001-11-30

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Articles

Profit for All Modest Proposals for a Fatter Future

Andrew Jefford (Author)

10-17
Eating À L’ancienne The Lesson of Galen

John Wilkins (Author)

18-28
Plagiarism and Originality - Diffusionism in the Study of the History of Cookery

Stephen Mennell (Author)

29-38
The Origin of French Fries

Karen Hess (Author)

39-48
A Modern History of British Eggs

Martin Orbach (Author)

49-76
Grande Cuisine in the Philippines

Doreen G Fernandez, Ambeth R Ocampo (Author)

77-89
Bread in the Wilderness

Angela Heuzenroeder (Author)

90-101
Peter Barham: The Science of Cooking

Tom Jaine (Author)

112-113
World Food Hong Kong

Tom Jaine (Author)

114
John Wardroper, Lovers, Rakes and Rogues

Tom Jaine (Author)

116

Book Reviews

Andrew Parkinson, Jonathon Green: Cutting it Fine. Inside the Restaurant Business

Tom Jaine (Author)

116-117
François Pierre de la Varenne, Englished by I.D.G.: The French Cook

Tom Jaine (Author)

117-118
Nigel Garwood & Rainer Voigt, with a preface by Anton Mosimann: Food Mania

Tom Jaine (Author)

118
†Rudolf Grewe and Constance B. Hieatt, eds.: Libellus de arte coquinaria: An Early Northern Cookery Book

Tom Jaine (Author)

119
Thomas Keller, with a Susan Heller and Michael Ruhlman: The French Laundry Cookbook

Tom Jaine (Author)

119-120
Daniel Wing and Alan Scott: The Bread Builders. Hearth Loaves and Masonry Ovens

Tom Jaine (Author)

120
Olivier de Serres: Théâtre d’agriculture et mesnage des champs

Tom Jaine (Author)

120-121
Edward Kidder, with an introduction and glossary by Jane Jakeman: Kidders Receipts. An Eighteenth Century Recipe Book

Tom Jaine (Author)

121-122
Maggie Beer: Cooking with Verjuice

Tom Jaine (Author)

122
Peter Trnka: The Best of Czech Cooking

Tom Jaine (Author)

122
Alamelu Vairavan and Patricia Marquardt: Healthy South Indian Cooking

Tom Jaine (Author)

122
Maura Laverty: Feasting Galore Irish-Style

Tom Jaine (Author)

123
Karen Hulene Bartell: The Best of Taiwanese Cuisine

Tom Jaine (Author)

123
Cherie Y. Hamilton: Cuisines of Portuguese Encounters

Tom Jaine (Author)

123
Colin Spencer: Vegetarianism: A history

Tom Jaine (Author)

123
June di Schino: Tre Banchetti in onore di Cristina di Svezia

Gillian Riley (Author)

102-103
Luciana Romeri, editor: I gamberi alla tavola del Signore

Andrew Dalby (Author)

103
Matthias Bode: Apicius: Anmerkungen zum römischen Kochbuch

Andrew Dalby (Author)

104
Peter Garnsey: Food and Society in Classical Antiquity

John Wilkins (Author)

105
David Burton: French Colonial Cookery

Tom Jaine (Author)

106
Henry Notaker: Fra Kalvedans til bankediff. Norske kokebøker til 1951. Historie og bibliografi

Tom Jaine (Author)

107
Sherrie Inness, ed.: Pilaf, Pozole and Pad Thai

Tom Jaine (Author)

107-108
Stephen Hall: The Cornish Pasty

Tom Jaine (Author)

108-109
The Good Housekeeping Organic Handbook

Tom Jaine (Author)

109
Todd Longstaffe-Gowan: The London Town Garden 1740–1840

Tom Jaine (Author)

109-110
John Evelyn: Elysium Britannicum, or The Royal Gardens

Tom Jaine (Author)

110
Anne Chotzinoff Grossman & Lisa Grossman Thomas: Lobscouse and Spotted Dog

Tom Jaine (Author)

110-111
Fuchsia Dunlop: Sichuan Cookery

Tom Jaine (Author)

111
David E. Schoonover, ed., with a foreword by Kenneth Cmiel: The Ladies’ Handbook

Tom Jaine (Author)

111-112
Gene Opton: Honey – A Connoisseur’s Guide with Recipes

Tom Jaine (Author)

112
Rufus Estes: Good Things to Eat As Suggested by Rufus

Tom Jaine (Author)

113
Tom Bullock: 173 Pre-Prohibition Cocktails

Tom Jaine (Author)

113
Italian Cheese: A guide to their discovery and appreciation

Tom Jaine (Author)

113-114
Esther Balogh: On the Road to Biotechnology

Tom Jaine (Author)

114
Ian Marchant: The Battle for Dole Acre

Tom Jaine (Author)

114
Kusuma Cooray: Burst of Flavor. The Fine Art of Cooking with Spices

Tom Jaine (Author)

114-115
Early Modern Women Poets, edited by Jane Stevenson and Peter Davidson

Tom Jaine (Author)

115