Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship.
Among the subjects tackled here, Jeffrey Rubel addresses the history of the waffle and waffle irons in America, Sally Grainger offers a review—with fascinating historical diversion into its Roman origins—of an American attempt to replicate garum fish sauce, and Blake Perkins surveys The Cook and Housewife’s Manual from 1826, a satirical work suffused with Scottish nationalism that Alan Davidson called the “most astonishing, even surreal writing on food ever undertaken.” Fascinating as always.
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