Petits Propos Culinaires (PPC)

KITCHEN ARTS & LETTERS BOOKSHOP, New York commented in 2023:
Some of the world’s most adventurous food historians contribute to this thrice-yearly journal… .



Petits Propos Culinaires (PPC) was founded in 1979 by Alan Davidson, editor of the Oxford Companion to Food and his wife, Jane, also a food historian, aided by a circle of friends including Elizabeth David, Richard Olney, Claudia Roden, Jane Grigson, Harold McGee,  and Elisabeth Lambert Ortiz. Over the years, these luminaries contributed to the journal under their own names or, in the case of Olney, as “Nathan D’Aulnay” and “Tante Ursule” and PPC quickly became the UK’s pre-eminent food history periodical. Davidson edited the journal until 2000 when he was succeeded by Tom Jaine. With the publication of the latest issue, PPC 127, Jaine is succeeded by Sam Bilton and the journal has moved to Equinox Publishing.

Each issue is normally 128 pages (A5 format) and includes refereed and invited articles, news items as well as book reviews. The journal is available in print and online.


PPC welcomes submissions on all aspects of food and culinary history and is international in scope. To submit an article please visit the journal’s new website (


Frequency: 3 issues per year — April, August and December

Print: ISSN 0142-7857
Online: ISSN 3029-0651


View the whole back catalogue for Petits Propos Culinaires, the Contents page of each, and a sample article, by clicking here.

If you go to <a href=””></a>, you will find a consolidated index to numbers 1–55 as well as other information about the journal.