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.
The subjects explored in this issue include: Layinka Swinburne's history of the Wood-Street Cake and currants, Betina Piqueras-Fiszman and Charles Spence's study of food and beverage sensory perception, and Charles Perry's feature on the death of a medieval sauce called "Rotted Barley."
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