Description
CONTENTS
6 Note on Bibliographies Used and Abbreviations
7 A Directory of Culinary and Gastronomic Studies, The Editors
8 The American Institute of Wine and Food, Alan Davidson
11 Red Peppercorns – What They Really Are, Alexandra Hicks
20 A Winter Quiche, Rosemary Davidson
21 Non-alcoholic Beverages in Nineteenth Century Russia, Graham Dix
29 A Passionate Affair, Joy Davies
32 A Dainty Dish to Set Before The Queen, Leslie T. Montgomerie
34 Britain’s Mediterranean Empire, Alice Wooledge Salmon and Hugo Dunn-Meynell
39 Schinckel’s Spice Powder, William Woys Weaver
41 Of Carp and Caliphs, David Waines
48 Notes on Persian Pasta, Charles Perry
54 Book Reviews
Gerard Chaliand, Food Without Frontiers (JMD): Priscilla Boniface, Hotels and Restaurants 1830 to the present day (CD): La Cuisiniere Bourgeoise (P&HM): Katherine G. Bitting, Gastronomic Bibliography (AED): Isaac Cronin,The International Squid Book (AED): Jacques Centelles, Les Dedans de la Méditerranée and De la Méditerranée aux Etangs et Marécages (AED): Richard H. Hooker, The Book of Chowder (AED): Catherine Brown Scottish Regional Recipes (RD): and Books Received
61 Notes and Queries
Ways of Encouraging Small Producers of Quality Foods, Keith Sowerby: Edible Molluscs and Mysterious Mr Lovell, Jane Grigson: ‘Nau de Morue’ – A Puzzle Solved, Ninette Lyon: Starting a Sourdough Culture from Scratch, Ralph Hancock: Two Tibetan Improvisations, Ralph Hancock: The Curing of Montageo or Spanish Hams, Paul G. M. Foster: Maria de Cleofa, Kathryn Welds: The Social History of Scottish Food and Drink, Alan F. Harrison: Altar Breads, Lionel Stone: Tin Apple Roasters, Caroline Davidson8
68 Our Addresses and Prices (PPC)
