food history; cookery; cookbooks; culinary history

PPC 115 (2019)

View PPC 115 (2019)

Published: 2019-10-01

News and Obituaries

News & Obituaries

Tom Jaine (Author)

7-8
- PDF

Articles

‘Turnips That Cut Like Marmalade’

Bridget Henisch (Author)

9-12
- Requires Subscription or Fee PDF (GBP 10)
Brandy Snap Reviving Historic Fairground Foods

Charles Spence, Carlos Chulia Sanchez, Jozef Youssef (Author)

13-33
- Requires Subscription or Fee PDF (GBP 10)
Modern Recipes a Case of Miscommunication

Peter Hertzmann (Author)

34-55
- Requires Subscription or Fee PDF (GBP 10)
Gender, Intersectionality and Disease the Consumption of Bat Meat in the Mount Cameroon Region

Efuet Simon Akem (Author)

56-72
- Requires Subscription or Fee PDF (GBP 10)
Archestratus In Perspective the Ingredients

Carmen Soares (Author)

73-84
- Requires Subscription or Fee PDF (GBP 10)
The Egg in European Diet and What it Tells Us

A R T Kemasang (Author)

85-105
- Requires Subscription or Fee PDF (GBP 10)
Tracing The Original Owner Of An Irish Manuscript Recipe Book

Malcolm Thick (Author)

106-112
- Requires Subscription or Fee PDF (GBP 10)
The Hidden Lexical Lives of the Fool, Trifle, and Gooseberry

William Sayers (Author)

113-119
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Alison Locker: Freshwater Fish in England. A Social and Cultural History of Coarse Fish from Prehistory to the Present Day

Barbara Santich (Author)

120
- PDF
Brenda Assael: The London Restaurant, 1840–1910

Barbara Santich (Author)

120-121
- PDF
Rebecca Earle: Potato

Barbara Santich (Author)

121-122
- PDF
Keith Thomas: In Pursuit of Civility: Manners and Civilization in Early Modern England

Stephen Mennell (Author)

122-123
- PDF
Sharon Hudgins (with recipes by Sharon and Tom Hudgins): T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East (Great American Cooking Series, book 5)

Sam Bilton (Author)

123-124
- PDF
Sharon Hudgins, ed.: Food on the Move: Dining on the Legendary Railway Journeys of the World

Sam Bilton (Author)

124
- PDF
Carmen Soares, Cilene da Silva Gomes Ribeiro, eds.: Mesas luso-brasileiras

Andrew Dalby (Author)

125
- PDF
Roblyn Rawlins and David Livert: Making Dinner: How American cooks produce and make meaning out of the evening meal

Di Murrell (Author)

125-126
- PDF
Priscilla Mary Isin: Bountiful Empire: A History of Ottoman Cuisine

Di Murrell (Author)

126-127
- PDF
James Whetlor: Goat: Cooking and Eating

Di Murrell (Author)

128
- PDF