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PPC 118 (2020)
PPC 118 (2020)
Published:
2020-12-01
News and Obituaries
News & Obituaries
Tom Jaine (Author)
7-13
PDF
Articles
S.S.
Great Britain
Its Galley and its Food
Peter Brears (Author)
14-25
Requires Subscription or Fee
PDF
(GBP 10)
‘And in the Morning the Cook … Shall Go into his Kitchen’
Juan Altamiras’ New Art of Cookery, its Origins & Defining Influence on Modern Spanish Cookery
Vicky Hayward (Author)
26-53
Requires Subscription or Fee
PDF
(GBP 10)
The Late Medieval Arab Recipes of Nuruosmaniye 3558
Charles Perry (Author)
54-82
Requires Subscription or Fee
PDF
(GBP 10)
Portable Soup, The Original Beef Essence
Malcolm Thick (Author)
83-103
Requires Subscription or Fee
PDF
(GBP 10)
Review Article
American Community Cookbooks
Don Lindgren and Mark Germer, UnXld: American Cookbooks of Community & Place volume I, Biddeford, Maine, Rabelais Inc., $50.00.
Blake Perkins (Author)
104-117
Requires Subscription or Fee
PDF
(GBP 10)
Book Reviews
Diego Zancani:
How We Fell in Love with Italian Food
Gillian Riley (Author)
118-119
PDF
Eugène Briffault:
Paris à table 1846
Barbara Santich (Author)
119
PDF
Di Murrell:
A Foodie Afloat
Barbara Santich (Author)
119-120
PDF
Letitia Clark:
Bitter Honey. Recipes and stories from the island of Sardinia
Barbara Santich (Author)
120-121
PDF
Gigi Barardi:
Food Wise: A Whole Systems Guide to Sustainable and Delicious Food Choices
Di Murrell (Author)
121-122
PDF
Nicola Humble:
The Literature of Food
Sam Bilton (Author)
122-123
PDF
Regula Ysewijn:
Oats in the North, Wheat from the South
Sam Bilton (Author)
123-124
PDF
Elizabeth Romer:
Beppina and the Kitchens of Arezzo, Life and Culinary History in an Ancient Tuscan City
Gillian Riley (Author)
124-125
PDF
Peter Brears:
Carry on Curating
Philip Hyman (Author)
125
PDF
Anne Willan:
Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat
Philip Hyman (Author)
125-126
PDF
Maryann Tebben:
Savoir-Faire. A History of Food in France
Philip Hyman (Author)
126-127
PDF
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