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:
Blake Perkins compares from a culinary perspective the creation of American Southern identity with the Scottish identity invented and promulgated by Walter Scott and the ahistorical consequences
Peter Scholliers looks at the Belgian craze for whole wheat bread in the early 20th century
Allison Locker on the gudgeon, a small fish praised by anglers that is now often overlooked by cooks
Bridget Henisch tracks down Ruth Pinch, for whom Eliza Acton named a pudding in her 1845 Modern Cooking for Private Families
Priscilla Mary Işın explores Ottoman kebab culture and the rise of Döner kebab
A memorial to Richard Hoskings (1933-2019)
Book reviews are included.
Paperback. Color and black-and-white photographs.