food history; cookery; cookbooks; culinary history
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PPC 123 (2022)
PPC 123 (2022)
Published:
2022-09-01
News and Obituaries
News & Obituaries
Tom Jaine (Author)
7-15
PDF
Articles
Native Land, Pilgrims' Pride
an Updated History of the American Thanksgiving
Keith Stavely, Kathleen Fitzgerald (Author)
16-44
Requires Subscription or Fee
PDF
(GBP 10)
From Banquet to Dessert
the English Sweet Course 1500-1700
Mary-Anne Boermans (Author)
45-72
Requires Subscription or Fee
PDF
(GBP 10)
Modern Recipes
the Need To Communicate
Peter Hertzmann (Author)
73-93
Requires Subscription or Fee
PDF
(GBP 10)
Notions of a Non-drinking Gastronome
Experiences from Aotearoa New Zealand
Max Thomson, Lindsay Neill (Author)
94-112
Requires Subscription or Fee
PDF
(GBP 10)
Book Reviews
Trudy van der Wees, translated by Katja der Brugge:
The Wizard of the Kitchen. How a Dutch Chef Became a Pioneer in British Culinary Education
James Crowden (Author)
113
PDF
András Koerner:
Early Jewish Cookbooks. Essays on the History of Hungarian Jewish Gastronomy
James Crowden (Author)
113-114
PDF
Sally Vincent:
Raining Sideways – A Devonshire Diary of Food and Farming
James Crowden (Author)
114-115
PDF
Beth M. Forrest and Greg de St Maurice, editors:
Food in Memory and Imagination. Space, Place, and Taste
Mark Grant (Author)
116
PDF
Andreas Viestad
Dinner in Rome: A History of the World in One Meal
Mark Grant (Author)
116
PDF
Michael Symons:
Meals Matter: A Radical Economics through Gastronomy
Di Murrell (Author)
117-118
PDF
Debra Kelly:
Fishes with Funny French Names: The French Restaurant in London from the Nineteenth to the Twenty-First Century
Philip Hyman (Author)
118-121
PDF
Robert F. Moss:
The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South
Blake Perkins (Author)
121-123
PDF
Arnaud Bachelin:
Mrs Beeton. La femme qui bouleversa les cuisines anglaises: Collection Faim de l’histoire
Tom Jaine (Author)
123-124
PDF
Yemisi Aribisala:
Longthroat Memoirs. Soups, Sex and Nigerian Taste Buds
Tom Jaine (Author)
124-125
PDF
Jukka Gronow and Lotte Holm, editors:
Everyday Eating in Denmark, Finland, Norway and Sweden. A Comparative Study of Meal Patterns 1997–2012
Tom Jaine (Author)
125
PDF
Malcolm Thick:
William Ellis: Eighteenth-century farmer, journalist & entrepreneur
Tom Jaine (Author)
126
PDF
David E. Sutton:
Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples
Tom Jaine (Author)
126-127
PDF
Özlem Warren:
Özlem’s Turkish Table
Tom Jaine (Author)
127
PDF
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