Petits Propos Culinaires

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.

‘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.