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.
Thought provoking features in this issue include: Samantha Bilton's research on how modern cookbooks have influenced domestic cooks, Forka Leypey Mathew Fomine"s exploration into Cameroonian food production, and Che Ann Ab. Ghani & Shahrim Ab. Karim's recounting of the Chitty (a Malaysian ethnic minority) culinary tradition. A broad range of fascinating topics.
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