is a thrice-yearly publication celebrating food history. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings.
For Summer 2020, the theme is "Fat." Among the contributors are:
- Dressler Parsons on Irish bog butter
- Danielle Laprise on Japanese wagyu beef
- Cynthia Clampitt on swine bred to provide maximum lard
- Cynthia Chou on the rise and fall of fat men's clubs
- Emelyn Rude on the origins of the Hass avocado
- Christabel Lobo on ghee
With excerpts from vintage exercise guides to help you cope with your own fat.
Paperback. Color illustrations throughout.