Prospect Books, publisher of books about cookery, food history and the ethnology of food.
|Glossary||New and forthcoming titles|
|Other food sites||PPC (Petits Propos Culinaires)|
|Contact us||The Old Culinary Text Project|
Review in the Times Literary Supplement, 27th May 2016
Dining with the Tudors Diane Purkiss
Review for English Sausages by Jan Davison
Those seeking stronger meat will enjoy Jan Davison’s meticulous and entertaining study of the English sausage. It contains a series of elegant historical essays, and a number of helpful recipes. While exploring what she terms the “less savoury” aspects of the sausage, by which she means additives rather than decaying meat, she rightly disputes the old idea that sausage makers used spices in meat products to disguise tainted meat…
… Davison has a good scholarly eye for fakelore, of which there is ample in the food history tradition, and she is good with method; the glossary alone is worth the price of the book.”
Both BERRIES – GROWING & COOKING by Jane McMorland Hunter & Sally Hughes, and FOOD WORTH FIGHTING FOR by Josh Sutton, are in from the printers, and you can buy copies from this website. The links are on the page for New & Forthcoming Titles.
PPC 105 has been sent out so if you take out a subscription, you will start with PPC 106 which will be ready in July. See our Petits Propos Culinaires page on this web site for details.
The Oxford Symposium on Food on the 9th and 10th July, so we hope to see you there. We are busy preparing the Oxford Symposium collected documents from the 2015 Symposium – Food & Communication, which will be on sale at the July event.
There is only one Tom Jaine in this world. To listen to him on The Food Programme (broadcast on BBC Radio 4, November 2014) you can download the Podcast indefinitely, here:
If you would like, you can download a PDF of our current title list.
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