food history; cookery; cookbooks; culinary history

Vol. 129 (2024)

View Vol. 129 (2024)

Published: 2024-09-13

Editorial

Editorial

Sam Bilton (Author)

7
- PDF

News and Obituaries

News and Announcements

Sam Bilton (Author)

8-12
- PDF

Notes and Short Reports

The Michelin Guide Goes to War

Philip Hyman (Author)

13-15
- Requires Subscription or Fee PDF (GBP 10)
Soma An Executive Summary

Andrew Dalby (Author)

16-22
- Requires Subscription or Fee PDF (GBP 10)
Daily Bread in the UAE

Phil Iddison (Author)

23-36
- Requires Subscription or Fee PDF (GBP 10)
Fifty Years of English Food

Sam Bilton (Author)

37-40
- Requires Subscription or Fee PDF (GBP 10)

Research Articles

Exploring the Role of Food in Gothic Literature

Alessandra Pino (Author)

41-83
- Requires Subscription or Fee PDF (GBP 10)
A Culinary Imponderable Pigs, Prejudice and Scots

Blake Perkins (Author)

84-120
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Colleen Taylor Sen, Sourish Bhattacharyya, Helen Saberi, (eds.), The Bloomsbury Handbook of Indian Cuisine

Andrew Dalby (Author)

121-122
- PDF
Thomas David DuBois, China in Seven Banquets: A Flavourful History

Sam Bilton (Author)

123-125
- PDF
Anna Martellotti, La cucina normannoaraba alla corte di Guglielmo II di Sicilia

Alessandra Pino (Author)

126-128
- PDF