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.
Unlike many issues which feature as many as eight or nine contributors, #111 contains three somewhat longer articles. In the first, Peter Brears continues his report from PPC #110 on the food of working class families in Regency London. Two unattributed articles follow. The first of these concerns the Travellers' Food Club, a British pre-war institution in which members reported on dining establishments. The second is a profile of John Fothergill, who "abandoned the life of a dilettante and scholar" at the age of 46 and became a renowned innkeeper with a reputation for defying convention and for serving exceptional food. As always, there are book reviews as well.