food history; cookery; cookbooks; culinary history

PPC 113 (2019)

View PPC 113 (2019)

Published: 2019-03-01

News and Obituaries

News & Obituaries

Tom Jaine (Author)

7-8
- PDF

Articles

From Furniture to Food How research into local history revealed an amazing migration of pork-butchers from Germany to Great Britain

Karl-Heinz Wüstner (Author)

9-27
- Requires Subscription or Fee PDF (GBP 10)
Travels with the Colonel

Paul Cleave (Author)

28-55
- Requires Subscription or Fee PDF (GBP 10)
Vinous Temporalities

Paul Cohen (Author)

56-83
- Requires Subscription or Fee PDF (GBP 10)
Chopping A Concept from the Past

Peter Hertzmann (Author)

84-94
- Requires Subscription or Fee PDF (GBP 10)
From Alegar to Sarson’s A History of Malt Vinegar

Reginald Smith (Author)

95-119
- Requires Subscription or Fee PDF (GBP 10)
Middle English Hame, Anglo-French Estele ‘Wooden Collar-Parts For a Draught Horse’

William Sayers (Author)

120-123
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Jeri Quinzio: Dessert A Tale of Happy Endings

Di Murrell (Author)

124-125
- PDF
Roger Williams : Whitebait and the Thames Fisheries. The story of a fad that destroyed a way of life

Di Murrell (Author)

125
- PDF
Meg Muckenhoupt: Cabbage: A Global History & Jan Davison: Pickles: A Global History

Di Murrell (Author)

125-126
- PDF
Christine M. Du Bois : The Story of Soy

Di Murrell (Author)

126-127
- PDF
Angela Jianu and Violeta Barbu, eds.: Earthly Delights. Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500–1900

Tom Jaine (Author)

127-128
- PDF
Justin Spring: The Gourmands’ Way. Six Americans in Paris and the Birth of a New Gastronomy

Tom Jaine (Author)

128
- PDF