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PPC 130 (November 2024)
PPC 130 (November 2024)
Editorial
Sam Bilton (Author)
7
Invited Essays and Reports
The First Chillies in the Far East
Andrew Dalby (Author)
12-17
Artocarpus Chaplasha
Phil Iddison (Author)
18-24
Articles
Competing Notions of ‘Good Food’
Florence White and Food Tourism in the British Isles During the 1930s
Andrea Broomfield (Author)
25-46
The Lamprey in British History:
From the Food of Kings to Fish Bait
Alison Locker (Author)
47-64
So What Did Andalusis Learn from Ziryab?
In Scrutiny of his Role in Shaping Their Cuisine
Nawal Nasrallah (Author)
65-82
David Hume, the Salience of Sociability and the Significance of Foodways
Blake Perkins (Author)
83-116
News and Announcements
News and Announcements
Sam Bilton (Author)
8-11
Book Reviews
Annie Gray, The Bookshop, The Draper, The Candlestick Maker: A History of the High Street
Sam Bilton (Author)
117-119
Russell Thomas, Tofu: A Culinary History
Thomas David DuBois (Author)
120-121
Keja L. Valens, Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Alessandra Pino (Author)
122-124
Adam D. Zientek, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front
John Dunning (Author)
125-127
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