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PPC 107 (2017)
PPC 107 (2017)
Jan 2017
Published:
2017-01-01
News and Obituaries
News & Obituaries
Tom Jaine (Author)
7-19
PDF
Articles
The Pasties of Cornwall and the ‘Cornish Pasty’, Part II
Peter Brears (Author)
20-28
Requires Subscription or Fee
PDF
(GBP 10)
Haggis — Pudding
Anna Martellotti (Author)
29-37
Requires Subscription or Fee
PDF
(GBP 10)
Accuracy and Precision in Food Writing
Peter Hertzmann (Author)
38-51
Requires Subscription or Fee
PDF
(GBP 10)
What’s up with Ewe? The Rise and Fall of English Sheep’s Milk Cheese
Mark Dawson (Author)
52-62
Requires Subscription or Fee
PDF
(GBP 10)
A Candid Examination of Mrs Mary Cole
Mary-Anne Boermans (Author)
63-97
Requires Subscription or Fee
PDF
(GBP 10)
Mercado do Bolhão
The Life and Possible Death of a Market
Dawn Starin (Author)
98-107
Requires Subscription or Fee
PDF
(GBP 10)
How to Eat Crayfish, Stockholm, 1884
William Sayers (Author)
108-116
Requires Subscription or Fee
PDF
(GBP 10)
Book Reviews
Sally Butcher:
Persepolis
Barbara Santich (Author)
117
PDF
Scott Cutler Shershow:
Bread
& Joanna Walsh:
Hotel
Barbara Santich (Author)
117-118
PDF
Charmaine O’Brien:
The Colonial Kitchen: Australia, 1788–1901
Barbara Santich (Author)
118-119
PDF
Wendy Wall:
Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen
& David Gentilcore:
Food and Health in Early Modern Europe
Andrew Dalby (Author)
119-121
PDF
Helen Caruana Galizia:
The Food and Cookery of Malta and Gozo
Andrew Dalby (Author)
121
PDF
Eric C. Rath:
Japan’s Cuisines: Food, Place and Identity
Andrew Dalby (Author)
121-122
PDF
The Colloquia of the Hermeneumata Pseudodositheana
Edited with translation and commentary by Eleanor Dickey Vol. 1:
Colloquia Monacensis-Einsidlensia, Leidense-Stephani, and Stephani
& Vol. 2:
Colloquium Harleianum, Colloquium Montepessulanum, Colloquium Celtis, and fragments
Andrew Dalby (Author)
122-124
PDF
Elizabeth Fitzpatrick and James Kelly, eds.:
Food and Drink in Ireland
Peter Brears (Author)
124
PDF
Matthew Richardson:
The Hunger War, Food, Rations & Rationing 1914–1918
Peter Brears (Author)
124-125
PDF
Gillian Riley:
Food in Art: From Prehistory to the Renaissance
Karima Moyer-Nocchi (Author)
125-128
PDF
Volker Bach:
The Kitchen, Food, and cooking in Reformation Germany
Giles MacDonogh (Author)
128
PDF
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