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. The Autumn 2020 issue is about Fire and Ice. Contributions include:
- Darra Goldstein on the salt of the White Sea
- Nanna Rögnvaldardóttir on fueling the Icelandic kitchen
- Stephanie Ganz on the origins of flaming cheese
- Maria Steinberg on dirty ice cream in the Phillippines
Paperback. Color illustrations throughout.