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:
Karl-Heinz Wüstner on From Furniture to Food
Paul Cleave on Travels with the Colonel
Paul Cohen on Vinous Temporalities
Peter Hertzman on Chopping: A Concept from the Past
Reginald Smith on From Alegar to Sarson's: A History of Malt Vinegar
William Sayers on Middle English Hame, Anglo-French Estele: 'Wooden Collar-Parts for a Draught Horse'