food history; cookery; cookbooks; culinary history

Vol. 122 (2022)

View Vol. 122 (2022)

Published: 2022-04-01

News and Obituaries

News & Obituaries

Tom Jaine (Author)

7-12
- PDF

Articles

Men, Money and Meals an Alimentary Reading of Margot la ravaudeuse (1753)

Catherine Rose Ellis (Author)

13-32
- Requires Subscription or Fee PDF (GBP 10)
Yogurt in Persian Cookery

Nader Mehravari (Author)

33-45
- Requires Subscription or Fee PDF (GBP 10)
Travellers in Provence

Barbara Santich (Author)

46-59
- Requires Subscription or Fee PDF (GBP 10)
‘The Alpha and the Omega’ Women’s Empowerment in Nineteenth-Century English Cookery and Conduct Books Written by Women

Fanny Yonish (Author)

60-81
- Requires Subscription or Fee PDF (GBP 10)
Kansas City-Style Upscale Dining

Andrea Broomfield (Author)

82-99
- Requires Subscription or Fee PDF (GBP 10)
Biogastronomica II

Andrew Dalby (Author)

100-105
- Requires Subscription or Fee PDF (GBP 10)
‘Mother of Happy Endings’ and the Indian Mirror

Nawal Nasrallah (Author)

106-111
- Requires Subscription or Fee PDF (GBP 10)
Reflections on Snapper Soup

Blake Perkins (Author)

112-121
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Ruth Nieman: Freekeh. Wild Wheat and Ancient Grains

Di Murrell (Author)

122
- PDF
Harriet Nussbaum: Hummus: A Global History

Di Murrell (Author)

122-123
- PDF
Nawal Nasrallah, translator and editor: Treasure Trove of Benefits and Variety at the Table. A Fourteenth-Century Egyptian Cookbook

Di Murrell (Author)

123-124
- PDF
Christianne Muusers, Marleen Willebrands, editors, with a contribution on material culture from Alexandra van Dongen: Het Excellente Kookboek van Doctor Carolus Battus uit 1593

Di Murrell (Author)

124
- PDF
Paul van Reyk: True to the Land: A History of Food in Australia

Di Murrell (Author)

124-126
- PDF
Rebecca Earle: Feeding the People. The Politics of the Potato

Malcolm Thick (Author)

126-128
- PDF