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: Mary-Anne Boermans traces the history of the popular berry dessert, summer pudding; Alexandra Grigorieva examines the latest international iterations of the world's most ubiquitous dish—pizza—including kabob and sushi varieties; Philip Hyman enters the heated discussion of men and women as chefs in his examination of the use of chef to refer to men versus cordon bleu to refer to women.
B-&-w photos. Paperback.
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