Petits Propos Culinaires
Archived since PPC 1 Complete Archive Not set
125 issues
Petits Propos Culinaires is the pre-eminent food history magazine, started in 1980 by Alan Davidson, Elizabeth David, and other writers in food history, restaurants and enjoyment. Food experts contained within its covers in the 2020s include Peter Brears, who writes on Yorkshire baking and traditional foods from all around the United Kingdom, Mary-Anne Boermans, and Sally Grainger whose works on Roman cookery are well known. We look forward to publishing this journal well into the 2030s and beyond.
Latest issue
‘Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress.' Kitchen Arts & Letters Bookshop, New York, 2023.
PPC is edited by Tom Jaine, and it was founded by Alan and Jane Davidson. The late Alan Davidson was the author of three works on seafood and fish cookery, as well as the author of The Oxford Companion to Food. PPC is A5 format and normally contains 128 pages. As well as articles on food history, all issues contains book reviews.
PPC is edited by Tom Jaine, and it was founded by Alan and Jane Davidson. The late Alan Davidson was the author of three works on seafood and fish cookery, as well as the author of The Oxford Companion to Food. PPC is A5 format and normally contains 128 pages. As well as articles on food history, all issues contains book reviews.
Subjects: Environmental, Food History, History, Hobby, Lifestyle
Annual C$74.99
Includes web, iOS and Android access via Exact Editions apps.
Full refund within 30 days if you're not completely satisfied.
Please note: you are buying an online subscription - we don’t send printed copies through the post.
- First Issue: PPC 1
- Latest Issue: PPC 125
- Issue Count: 125
- Published: Not set