food history; cookery; cookbooks; culinary history
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PPC 110 (2018)
PPC 110 (2018)
Published:
2018-02-01
News and Obituaries
News & Obituaries
Tom Jaine (Author)
7-22
PDF
Articles
Wolf Soup
John Harvey (Author)
23-27
Requires Subscription or Fee
PDF
(GBP 10)
Everyday Meals in Regency London
Part I, The Household
Peter Brears (Author)
28-49
Requires Subscription or Fee
PDF
(GBP 10)
Une Mauvaise Herbe
Purslane
Di Murrell (Author)
50-64
Requires Subscription or Fee
PDF
(GBP 10)
Common Market Cookery
Fanny Cradock’s European Fantasy
Kevin Geddes (Author)
65-74
Requires Subscription or Fee
PDF
(GBP 10)
Seaweed Jam
Don Peterson (Author)
75-84
Requires Subscription or Fee
PDF
(GBP 10)
The Fudge Family in Paris
Tom Jaine (Author)
85-94
Requires Subscription or Fee
PDF
(GBP 10)
No Bread with One Meatball
David Miller, Pat Miller, James Tweedsmouth (Author)
95-96
Requires Subscription or Fee
PDF
(GBP 10)
‘An Enquiry into the Derivation of Chowder’ – a Note or Coda
Blake Perkins (Author)
97-104
Requires Subscription or Fee
PDF
(GBP 10)
Book Reviews
Kristine Kowalchuk, ed.:
Preserving on Paper: Seventeenth-century Englishwomen’s Receipt Books
Malcolm Thick (Author)
105
PDF
Mathilde Cohen and Yoriko Otomo, eds.:
Making Milk. The Past, Present and Future of our Primary Food
Malcolm Thick (Author)
105-106
PDF
Henry Notaker:
A History of Cookbooks: From Kitchen to Page over Seven Centuries
Malcolm Thick (Author)
106-107
PDF
Carmen Soares,
Arquéstrato, Iguarias do mundo grego: guia gastronómico do Mediterrâneo antigo
& Maria de Fátima, Sousa e Silva, Jorge Paiva,
Teofrasto, História das plantas
Andrew Dalby (Author)
107-108
PDF
Vanina Leschziner:
At The Chef’s Table. Culinary Creativity in Elite Restaurants
Jesse Dart (Author)
108
PDF
David Downie:
A Taste of Paris: a history of the Parisian love affair with food
Andrew Dalby (Author)
109-110
PDF
Sara Pennell:
The Birth of the English Kitchen, 1600–1850
Gilly Lehmann (Author)
110-114
PDF
Charles Perry:
Scents and Flavors: A Syrian Cookbook
Barbara Santich (Author)
114-116
PDF
Vicky Hayward:
New Art of Cookery, a Spanish friar’s kitchen notebook by Juan Altamiras
& Vicky Hayward:
Nuevo Arte de la Cocina Española de Juan Altamiras
Gillian Riley (Author)
116-119
PDF
Lizzie Collingham:
The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World
Blake Perkins (Author)
119-122
PDF
Matthew Fort:
Summer in the Islands. An Italian Odyssey
Tom Jaine (Author)
123
PDF
Kathleen Lebesco and Peter Naccarato, eds.:
The Bloomsbury Handbook of Food and Popular Culture
Tom Jaine (Author)
123
PDF
Jean-Pierre Poulain, translated by Augusta Dörr:
The Sociology of Food. Eating and the Place of Food in Society
Tom Jaine (Author)
123-124
PDF
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