"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:
Susanne Belovari on Viennese cuisine before Hitler
Blake Perkins on Cockneys, their slang, and the kitchen
Andrew Dalby on the name and taste of Indo-European mead
William Sayers on the etymology of the word ""mushroom""
There are book reviews as well.
Paperback. Black-and-white photographs; line drawings."