food history; cookery; cookbooks; culinary history

PPC 72 (2003)

View PPC 72 (2003)

March 2003

Published: 2003-03-31

Full Issue

Requires Subscription or Fee PDF

Notes and Short Reports

Icy Cream

David Potter (Author)

44-50

Food Memoirs

Eating Out in Ulaan Baatar

Alex Lewis, Jargal Jamsranjav, Dorj Isheekhuu (Author)

16-18
Eating Out in Kabul

Helen Saberi (Author)

11-15

Articles

Canadian Cookbooks (1825–1949) In the Heart of the Home

Elizabeth Driver (Author)

19-39
The Wusla That Was a Wasf

Charles Perry (Author)

56-68
William Banting The Father of the Low-Carbohydrate Diet

Barry Groves (Author)

69-82
Imitation Food Then and Now

Melitta Weiss Adamson (Author)

83-102

Book Reviews

Josie Walter: Pots in the Kitchen

Tom Jaine (Author)

117-118
David Thompson: Thai Food

Tom Jaine (Author)

114-115
Nadah Saleh: Seductive Flavours of the Levant

Tom Jaine (Author)

115
Heston Blumenthal: Family Food

Tom Jaine (Author)

115
Jeffrey Steingarten: It must’ve been something I ate

Tom Jaine (Author)

115-116
Mark Kurlansky: Choice Cuts

Tom Jaine (Author)

116
Stewart Lee Allen: In the Devil’s Garden: A sinful history of forbidden food

Tom Jaine (Author)

116
Jenni Muir: A cook’s guide to grains

Tom Jaine (Author)

116
Diana Henry: Crazy Water Pickled Lemons. Enchanting dishes from the Middle East, Mediterranean and North Africa

Tom Jaine (Author)

116-117
Anissa Helou: Mediterranean Street Food

Tom Jaine (Author)

117
Roy Strong: Feast. A History of Grand Eating

Tom Jaine (Author)

117
Tamasin Day-Lewis: Good Tempered Food

Tom Jaine (Author)

114
William Rubel: The Magic of Fire: Hearth Cooking

Tom Jaine (Author)

118
J.G. Vaughan & P.A. Judd: The Oxford Book of Health Foods

Tom Jaine (Author)

118-119
Patrick Lamb: Royal Cookery

Tom Jaine (Author)

119
Moira Buffini: Dinner

Tom Jaine (Author)

119
Elizabeth Taylor: The Art of Cookery: with an introduction by David R. Brenchley

Tom Jaine (Author)

119-120
Corby Kummer: The Pleasures of Slow Food

Tom Jaine (Author)

120
Gavin Weightman: The Frozen Water Trade

Tom Jaine (Author)

120
Mark Harvey, Steve Quilley and Huw Beynon: Exploring the Tomato. Transformations of Nature, Society and Economy

Tom Jaine (Author)

120
Stuart J. Fleming: Vinum. The Story of Roman Wine

Tom Jaine (Author)

121
Najmieh Batmanglij: Silk Road Cooking: A Vegetarian Journey

Alan Davidson (Author)

107
Tom Fort: The Book of Eels

James Crowden (Author)

103-104
Kristin Olafson-Jenkyns: The Culinary Saga of New Iceland (Recipes from the Shores of Lake Winnipeg)

Ann Semple (Author)

104-105
Ladies of Toronto (ed Elizabeth Driver): The Home Cook Book

Alan Davidson (Author)

105-106
Marina and John Bear: NOT Your Mother’s Cookbook

Alan Davidson (Author)

106-107
Sara Paston-Williams: Traditional Puddings

Emma Barker (Author)

107
Linda Collister: Chocolate

Emma Barker (Author)

107-108
Kenneth James: Escoffier: The King of Chefs

Malcolm Thick (Author)

108-109
Paul Richardson: Indulgence: Around the World in Search of Chocolate

Andrew Dalby (Author)

109
Pat Willard: Secrets of Saffron

Andrew Dalby (Author)

109-110
J.A.G. Roberts: China to Chinatown. Chinese Food in the West

Andrew Dalby (Author)

110-111
Henry Marks: Byzantine Cuisine

Andrew Dalby (Author)

111-114
Colin Spencer: British Food. An extraordinary thousand years of history

Tom Jaine (Author)

114
Clarissa Dickson Wright and Johnny Scott: Sunday Roast

Tom Jaine (Author)

114