food history; cookery; cookbooks; culinary history

PPC 130 (2024)

View PPC 130 (2024)

Published: 2024-11-21

Editorial

Editorial

Sam Bilton (Author)

7
- PDF

News and Announcements

News and Announcements

Sam Bilton (Author)

8-11
- PDF

Invited Essays and Reports

The First Chillies in the Far East

Andrew Dalby (Author)

12-17
- Requires Subscription or Fee PDF (GBP 10)
Artocarpus Chaplasha

Phil Iddison (Author)

18-24
- Requires Subscription or Fee PDF (GBP 10)

Articles

Competing Notions of ‘Good Food’ Florence White and Food Tourism in the British Isles During the 1930s

Andrea Broomfield (Author)

25-46
- Requires Subscription or Fee PDF (GBP 10)
The Lamprey in British History From the Food of Kings to Fish Bait

Alison Locker (Author)

47-64
- Requires Subscription or Fee PDF (GBP 10)
So What Did Andalusis Learn from Ziryab? In Scrutiny of his Role in Shaping Their Cuisine

Nawal Nasrallah (Author)

65-82
- Requires Subscription or Fee PDF (GBP 10)
David Hume, the Salience of Sociability and the Significance of Foodways

Blake Perkins (Author)

83-116
- Requires Subscription or Fee PDF (GBP 10)

Book Reviews

Annie Gray, The Bookshop, The Draper, The Candlestick Maker: A History of the High Street

Sam Bilton (Author)

117-119
- PDF
Russell Thomas, Tofu: A Culinary History

Thomas David DuBois (Author)

120-121
- PDF
Keja L. Valens, Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

Alessandra Pino (Author)

122-124
- PDF
Adam D. Zientek, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front

John Dunning (Author)

125-127
- PDF