PPC 96 (2012)

Aug 2012

Published: 2012-08-01

News and Obituaries

News & Obituaries

Tom Jaine (Author)

7-17
- PDF

Articles

Food on the Move

Di Murrell (Author)

18-32
- Requires Subscription or Fee PDF (GBP 10)
An Outline of the History of Capsicums in England

Malcolm Thick (Author)

33-52
- Requires Subscription or Fee PDF (GBP 10)
The Lughnasa Platter The Celtic Origins of Christmas Frumenty

William Woys Weaver (Author)

53-58
- Requires Subscription or Fee PDF (GBP 10)
Achieving Authenticity in a Medieval Garden

Anthony Lyman-Dixon (Author)

59-65
- Requires Subscription or Fee PDF (GBP 10)
Mistresses MacIver and Dabdoub Nasser Shake Hands

Steven D P Richardson (Author)

66-71
- Requires Subscription or Fee PDF (GBP 10)
Zola and the Gorgons Cheese and Gossip in Le Ventre De Paris

William Sayers (Author)

72-79
- Requires Subscription or Fee PDF (GBP 10)
Misplaced Passion

Sally Fincher (Author)

80-87
- Requires Subscription or Fee PDF (GBP 10)
Finland, Home of Barley Porridge

Kyle McKibben (Author)

88-91
- Requires Subscription or Fee PDF (GBP 10)
Against Terroir

Zachary Nowak (Author)

92-108
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Gary Allen: Herbs, A Global History

Anthony Lyman-Dixon (Author)

109
- PDF
Giacomo Castelvetro, The Fruit, Herbs and Vegetables of Italy (1614)

Anthony Lyman-Dixon (Author)

109-110
- PDF
Tom Mueller: Extra virginity: The Sublime and Scandalous World of Olive Oil

Zachary Nowak (Author)

110-113
- PDF
Jean-Marc Carité: Pourriture Noble et Vengeance Tardive & Araignée Rouge et Cigogne Noire

Barbara Santich (Author)

113
- PDF
Hattie Ellis, What to Eat? 10 Chewy Questions about Food

Sam Bilton (Author)

113-114
- PDF
Laura Gosalbo & Henri-Pierre Millescamps: Celebrity Chefs. Food Entertainment History

Vicky Hayward (Author)

114
- PDF
Faramerz Dabhoiwala: The Origins of Sex. A History of the First Sexual Revolution

Vicky Hayward (Author)

114-115
- PDF
Claudia Roden: The Food Of Spain

Vicky Hayward (Author)

115-116
- PDF
Helen Leach, Mary Browne, Raeline Inglis: The Twelve Cakes of Christmas: an evolutionary history with recipes

Pam Geggus (Author)

116-118
- PDF
Abbie Rosner: Breaking Bread in Galilee – A Culinary Journey into the Promised Land

Tom Jaine (Author)

118
- PDF
Amy Goldman: The Heirloom Tomato. From Garden to Table

Tom Jaine (Author)

118-119
- PDF
Barbara Santich: Bold Palates. Australia’s Gastronomic Heritage

Tom Jaine (Author)

119
- PDF
Peter Brears: All the King’s Cooks. The Tudor Kitchens of King Henry VIII at Hampton Court Palace

Tom Jaine (Author)

119
- PDF
Jane Joseph & Guy Poltock. Fit for a Queen. A recipe book researched from the handwritten manuscripts of Ada Parsons (1888-1958) head cook to the Earl of Strathmore c.1912 to 1916

Tom Jaine (Author)

120
- PDF
Alasdair Scott Sutherland: The Spaghetti Tree. Mario and Franco and the Trattoria Revolution

Tom Jaine (Author)

120-121
- PDF
Bridget Henisch: The Medieval Cook

Tom Jaine (Author)

121
- PDF
David Gentilcore: Italy and the Potato: A History, 1551–2000 & David Gentilcore: Pomodoro! A History of the Tomato in Italy

Tom Jaine (Author)

122
- PDF
Anne Willan with Mark Cherniavsky and Kyri Claflin: The Cookbook Library. Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

Tom Jaine (Author)

123
- PDF
Lynne Chatterton: From the ground up, home cooking without fear

Tom Jaine (Author)

123
- PDF
Joy Larkcom: Just Vegetating, a Memoir

Tom Jaine (Author)

124
- PDF
Harvey Levenstein: Fear of Food. A History of Why We Worry about What We Eat

Tom Jaine (Author)

124-125
- PDF

PPC 96 (2012)

News and Obituaries

News & Obituaries

Articles

Food on the Move

An Outline of the History of Capsicums in England

The Lughnasa Platter The Celtic Origins of Christmas Frumenty

Achieving Authenticity in a Medieval Garden

Mistresses MacIver and Dabdoub Nasser Shake Hands

Zola and the Gorgons Cheese and Gossip in Le Ventre De Paris

Misplaced Passion

Finland, Home of Barley Porridge

Against Terroir

Book Reviews

Gary Allen: Herbs, A Global History

Giacomo Castelvetro, The Fruit, Herbs and Vegetables of Italy (1614)

Tom Mueller: Extra virginity: The Sublime and Scandalous World of Olive Oil

Jean-Marc Carité: Pourriture Noble et Vengeance Tardive & Araignée Rouge et Cigogne Noire

Hattie Ellis, What to Eat? 10 Chewy Questions about Food

Laura Gosalbo & Henri-Pierre Millescamps: Celebrity Chefs. Food Entertainment History

Faramerz Dabhoiwala: The Origins of Sex. A History of the First Sexual Revolution

Claudia Roden: The Food Of Spain

Helen Leach, Mary Browne, Raeline Inglis: The Twelve Cakes of Christmas: an evolutionary history with recipes

Abbie Rosner: Breaking Bread in Galilee – A Culinary Journey into the Promised Land

Amy Goldman: The Heirloom Tomato. From Garden to Table

Barbara Santich: Bold Palates. Australia’s Gastronomic Heritage

Peter Brears: All the King’s Cooks. The Tudor Kitchens of King Henry VIII at Hampton Court Palace

Jane Joseph & Guy Poltock. Fit for a Queen. A recipe book researched from the handwritten manuscripts of Ada Parsons (1888-1958) head cook to the Earl of Strathmore c.1912 to 1916

Alasdair Scott Sutherland: The Spaghetti Tree. Mario and Franco and the Trattoria Revolution

Bridget Henisch: The Medieval Cook

David Gentilcore: Italy and the Potato: A History, 1551–2000 & David Gentilcore: Pomodoro! A History of the Tomato in Italy

Anne Willan with Mark Cherniavsky and Kyri Claflin: The Cookbook Library. Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

Lynne Chatterton: From the ground up, home cooking without fear

Joy Larkcom: Just Vegetating, a Memoir

Harvey Levenstein: Fear of Food. A History of Why We Worry about What We Eat

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PPC 96 (2012)

News and Obituaries

Articles

Book Reviews

Subscription

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Related InterestProspect Books website

Related Interest
Prospect Books website