food history; cookery; cookbooks; culinary history

PPC 70 (2002)

View PPC 70 (2002)

July 2002

Published: 2002-07-31

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Articles

Salt-Rising Bread A Continuing Conundrum

Reinald S Nielsen (Author)

67-80
An English Invention

James Crowden (Author)

81-83
Flo Levy’s Matzah Dumplings

Audrey Levy (Author)

84-88
A Kitchen Bookshelf

Fiona Lucraft (Author)

89-92
Sir Hugh Plat: Delights for Ladies

Alan Davidson (Author)

93
Chat Mingkwan: The Best of Regional Thai Cuisine & Sophie Hodorowicz Knab: The Polish Country Kitchen Cookbook & Siri Lise Doub: Tastes and Tales of Norway & Georgia Sarianides: The Best of Greek Cuisine

Alan Davidson (Author)

93
Serge Safran: L’amour gourmand: libertinage gastronomique au XVIIIe siècle

Andrew Dalby (Author)

108

Book Reviews

Hi Soo Shin Hepinstall: Growing Up in a Korean Kitchen

Alan Davidson (Author)

93-94
Mary Brown, Helen Leach, Nancy Tichborne: The Cook’s Herb Garden

Helen Saberi (Author)

94
Maricel E. Presilla: The New Taste of Chocolate

Alan Davidson (Author)

94
Russ Parsons: How to Read a French Fry

Alan Davidson (Author)

95
Nanna Rögnvaldardóttir: Icelandic Food and Cookery

Alan Davidson (Author)

95
Elizabeth Schneider: Vegetables from Amaranth to Zucchini

Alan Davidson (Author)

95
Agnes Jekyll: Kitchen Essays

Alan Davidson (Author)

96
Graham Reekie: Teaching your Granny not to Suck Eggs

Alan Davidson (Author)

96
Janny de Moor: Groot Arabisch Kookboek

Alan Davidson (Author)

96
Of houshold stuff. The 1601 inventories of Bess of Hardwick

Alan Davidson (Author)

97
Claire Hopley: New England Cooking

Alan Davidson (Author)

97
Elizabeth Hodder: The Book of Old Tarts

Alan Davidson (Author)

97
Peter Lund Simmonds: The Curiosities of Food

Alan Davidson (Author)

98
Fisuras de la cultural contemporánea. Revista de bolsillo sobre arquitectura, numbers 9 and 10, 2001, Madrid: Under the Table Table Talk

Alan Davidson (Author)

98
Melitta Weiss Adamson, ed.: Das bu ?ch von gu?ter spise (The Book of Good Food)

Alan Davidson (Author)

98-99
Lynne Chatterton: Red Herrings

Alan Davidson (Author)

99-100
Chititra Banerji: The Hour of the Goddess. Memories of Women, Food and Ritual in Bengal

Alan Davidson (Author)

100
A table au XIXeme siècle & Livres en bouche, cinq siècles d’art culinaire français

Alan Davidson (Author)

100-101
Silvano Serventi, Françoise Sabban: Les pâtes

Alan Davidson (Author)

101
Kiko Denzer: Build your own Earth Oven

Alan Davidson (Author)

101-102
Hattie Ellis: Eating England

Alan Davidson (Author)

102
Patricia Michelson: The Cheese Room

Alan Davidson (Author)

102
Jane Grigson: Charcuterie and French Pork Cookery

Alan Davidson (Author)

103
Ken Hom: Ken Hom’s Quick Wok

Alan Davidson (Author)

103
Jean-Louis Flandrin and Massimo Montanari (eds.), English edition by Albert Sonnenfeld: Food: A Culinary History

Alan Davidson (Author)

103-104
Jean-Louis Flandrin: L’Ordre des Mets

Alan Davidson (Author)

104
Michael Ruhlman: The Soul of a Chef

Alan Davidson (Author)

104
Rick Stein: Rick Stein’s Seafood

Alan Davidson (Author)

105
Richard Schweid: Consider the Eel

Alan Davidson (Author)

105
David Y.H. Yu and Sidney C.H. Cheung, eds.: The Globalization of Chinese Food

Alan Davidson (Author)

105-106
Harold Fox: The Evolution of the Fishing Village: Landscape and Society along the South Devon Coast, 1086–1550

Alan Davidson (Author)

106
Ken Albala: Easting Right in the Renaissance

Alan Davidson (Author)

106-107
William Woys Weaver: Sauerkraut Yankees. Pennsylvania Dutch Foods and Foodways

Alan Davidson (Author)

107
Melitta Weiss Adamson, ed.: Regional Cuisines of Medieval Europe

Alan Davidson (Author)

107
Rena Salaman: The Greek Cook

Alan Davidson (Author)

108
Anna Del Conte: Gastronomy of Italy

Alan Davidson (Author)

109
Mark Kurlansky: Salt, A World History

Ann Semple (Author)

109-110
Edited by Philippa Glanville and Hilary Young: Elegant Eating. Four Hundred Years of Dining in Style

Alan Davidson (Author)

110-111
Jonathan Meades: Incest and Morris Dancing

Alan Davidson (Author)

111-112
John Wilkins: The boastful chef: the discourse of food in ancient Greek comedy

Andrew Dalby (Author)

112-118
Liz Copas: A Somerset Pomona. The Cider Apples of Somerset

James Crowden (Author)

118-119
Marlena Spieler: The Jewish Heritage Cookbook

Janet Mills (Author)

119
Charmaine Solomon: The Complete Asian Cookbook

Alan Davidson (Author)

120
E.S. Turner: What the Butler Saw

Alan Davidson (Author)

120
Larousse Gastronomique

Alan Davidson (Author)

120