"Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. The emphasis is on plain writing rather than jargon.
Among the articles in this issue:
Charles Perry's sources 162 recipes from the thirteenth-century Syrian Cookbook, Kitāb al-Wuṣlah ilā l-Ḥabīb
Mary-Anne Boermans traces 18th-century London baker Miss Trusler, whose cakes were the rage
Andrew Dalby discusses diplomatic dinners in Constantinople in the mid 16th century, drawing on the accounts of a French emissary
Phil Iddison expands on an article from PPC99 on the citrus fruits of Myanmar
Book reviews are included.
Paperback. Black-and-white photographs."