food history; cookery; cookbooks; culinary history

Vol. 131 (2025)

View Vol. 131 (2025)

Published: 2025-05-12

Editorial

Editorial

Sam Bilton (Author)

7-9
- PDF
- HTML

Notes & Queries

Vegetable Ephemera Part I 1599 To 1914

Phil Iddison (Author)

13-40
- Requires Subscription or Fee PDF (GBP 10)
- Requires Subscription or Fee HTML (GBP 10)
The Buckland Club Always Something New in the Stomach

Andrew P Morris (Author)

41-52
- Requires Subscription or Fee PDF (GBP 10)
- Requires Subscription or Fee HTML (GBP 10)

Articles

Food Crops Cultivated and Marketed in the South West Region of Cameroon

Forka Leypey Mathew Fomine (Author)

53-85
- Requires Subscription or Fee PDF (GBP 10)
- Requires Subscription or Fee HTML (GBP 10)
Elucidating the Edible Juliet Renny and Elizabeth David’s French Provincial Cooking (1960)

Lorna Sheppard (Author)

86-104
- Requires Subscription or Fee PDF (GBP 10)
- Requires Subscription or Fee HTML (GBP 10)
A Book of One’s Own New Light on Three New England Cookbook Authors

Keith Stavely, Kathleen Fitzgerald (Author)

105-126
- Requires Subscription or Fee PDF (GBP 10)
- Requires Subscription or Fee HTML (GBP 10)

Obituaries

Catherine Brown (1941–2024)

Cate Devine (Author)

10-12
- PDF
- HTML

Book Reviews

Darra Goldstein, The Kingdom of Rye: A Brief History of Russian Food

Sam Bilton (Author)

127-128
- PDF
- HTML
Digestible Governance: Gastrocracy and Spanish Foodways by Eugenia Afinoguénova, Lara Anderson and Rebecca Ingram, editors

Vicky Hayward (Author)

129-131
- PDF
- HTML
Irish Food History: A Companion by Máirtín Mac Con Iomaire and Dorothy Cashman, editors

Charmaine O'Brien (Author)

132-137
- PDF
- HTML