PPC 102 (March 2015)

PPC 102 (March 2015)

 

Contents

14 The Quakers tea table overturn’d’: A Literary Satire of the Eighteenth-century Tea Party Elizabeth Stainforth and C. Anne Wilson
23 Hot Rods and Exploding Ovas David Walddon and Dawn Malmstrom
39 Laurie Lee’s Voluptuous Appetite Laura Freeman
48 The Pasties of Cornwall and the ‘Cornish Pasty’ Peter Brears
64 Functional Pasta Don Peterson
66 Towards a New Solution of the Butt of Malmsey Problem Andrew Dalby
78 The Development of Chemical Leaveners: Ash, Antlers and Aerated Salt André Taber
92 Henry Cole, Edith Nicolls Clarke, ‘The National’, and Thomas Love Peacock Bridget Ann Henisch
100 Charles Elmé Francatelli, Additions and Supplementations Colin Smythe
119 Book reviews  

NOTES ON CONTRIBUTORS

ANDREW DALBY, PHILIP HYMAN, RACHEL LAUDAN, HELEN SABERI, BARBARA SANTICH, JOHN WILKINS, and C. ANNE WILSON are editorial advisors to PPC.

Preliminaries

PPC 102

OXFORD SYMPOSIUM 2015 This year’s Symposium takes place at St Catherine’s College, Oxford on 3–5 July. Its topic is Food and Communication. A call for papers has been made, to be submitted by 15 January. I apologize if my late running has caused any of you to miss this deadline. The web address where you will find all materials necessary for registration and discovery is <http://www.oxfordsymposium.org. uk/> As is normally the case, the term ‘communication’ is to be interpreted at its widest: ‘methods of transmitting information about all aspects of food production, preparation, presentation and consumption from the earliest times to the latest – from painted prey-animals on the walls of the Lascaux caves to the byways of Wikipedia.’ The website also gives much information about possible bursaries. With the cost of an all-inclusive package now touching £400.00, this may not be irrelevant. The organizer, Priscilla White, sent me this memorandum about the Symposium’s grants: ‘The Student Grant Programme has been augmented this year. There are now five student grants worth £500 each for students whose papers are accepted, to assist with research and other costs. Additionally, three students whose presentations at the Symposium itself are the most dynamic will each receive a £200 presentation award. Meanwhile, don’t forget: we offer reduced price places for students who attend – up to 30 students this year – whether or not they present a paper; the highly successful Young Chef ’s Grant is available again this year: applications by 1 May.’ IRISH FOOD STUDIES My late running may also give cause for irritation to another group of scholars and enthusiasts for Máirtín Mac Con Iomaire has sent me this call for papers (with a 1 February deadline) on behalf of the Canadian Journal of Irish Studies which is organizing a special issue on Irish food studies. The terms are as follows: ‘Essays are invited on all aspects of Irish food studies, from any relevant discipline(s). Topics might include, but need not be confined to, an investigation of the concept of, and what constitutes, ‘Irish cuisine’; Irish systems and networks of food production, present-day or historic; engagements with food in Irish literature, song, film, theatre, the fine arts, etc.; Irish cookbooks or other prescriptive material; food education (at home or in formal primary to tertiary settings); Irish food production itself as creative practice; or comparative studies of Irish and other national food ecologies.... Submission guidelines are available on the CJIS website: .’ LEEDS SYMPOSIUM ON FOOD HISTORY, 2015 The Leeds Symposium, which is held in York, has announced its dates on its website <http://www.leedsfoodsymposium.org.uk>. Doubtless this will be the place to go to obtain more information about enrolment and so forth. C. Anne Wilson earned an honourable retirement from the task of arranging everything and the direction of the Symposium devolved onto a committee from 2013/14. The subject this year is The Domestic Dairy, the convenor is Laura Mason, and the event will be held at the Friends’ Meeting House, Friargate, York on Saturday, 25 April 2015.

 

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