food history; cookery; cookbooks; culinary history

PPC 119 (2021)

View PPC 119 (2021)

Published: 2021-04-01

News and Obituaries

News & Obituaries

Tom Jaine (Author)

7-22
- PDF

Articles

The Viennese Cuisine before Hitler – ‘One Cuisine in the Use of Two Nations’

Susanne Belovari (Author)

23-56
- Requires Subscription or Fee PDF (GBP 10)
Cockneys, Their Slang and the Kitchen

Blake Perkins (Author)

57-71
- Requires Subscription or Fee PDF (GBP 10)
Adam and Eve’s Wheat Porridge

Mary Işin (Author)

72-85
- Requires Subscription or Fee PDF (GBP 10)
A New Idea Regarding the Origin of Porter’s Name

Gary Gillman (Author)

86-91
- Requires Subscription or Fee PDF (GBP 10)
Yanz Grain in Ras al-Khaimah

Phil Iddison (Author)

92-106
- Requires Subscription or Fee PDF (GBP 10)
The Name and Taste of Indo-European Mead

Andrew Dalby (Author)

107-116
- Requires Subscription or Fee PDF (GBP 10)
The Etymology of Mushroom and Some Thoughts on Early Use

William Sayers (Author)

117-119
- Requires Subscription or Fee PDF (GBP 10)
Gleaning Picking up on the Etymology

William Sayers (Author)

120-124
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Sam Bilton: First Catch Your Gingerbread

Polly Morrow (Author)

125-126
- PDF
Pen Vogler: Scoff: A History of Food and Class in Britain

Jesse Dart (Author)

126-127
- PDF
Sally Grainger: The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World

Andrew Dalby (Author)

127-128
- PDF