Petits Propos Culinaires

A Journal of Food, Cookery and Cookbooks

by Sam Bilton, Food Writer & Editor

Petits Propos Culinaires (PPC) was founded in 1979 by Alan Davidson, editor of the Oxford Companion to Food aided by a circle of friends including Elizabeth David, Richard Olney, Claudia Roden, Jane Grigson, Harold McGee, and Elisabeth Lambert Ortiz.

Publishing original research — especially historical articles dealing with food cultures, the history of cookbooks as a genre, biographical studies of culinary personalities, and lexicographical investigations — PPC has always found space to record memoirs and oral histories and to publish opinion pieces, photo-essays and even original fiction.

The journal moved to Equinox in 2024. With a publishing legacy of nearly 50 years it remains the pre-eminent journal for the study of culinary history.

You can learn more about the origins and history of the journal on the Food Studies & Culinary History homepage.

PPC welcomes submissions on all aspects of food and culinary history and is international in scope. To make a submission, please go to the journal's main website through the Read/Submit/Subscribe button.

NOTE: abstracts are being added to this site but will take awhile to be loaded.

Publication Details
3 issues per year — April, August, December
Print: ISSN 0142-7857
Online: ISSN 3029-0651

Library Subject Collections
Complete Collection
Food Studies

Selected articles are included in other collections as designated below:

Ancient WorldsChristianityJudaismNRMs, Paganisms & Western Esotericism
Abstracts (in preparation)Food Studies & Culinary History HomeRead/Submit/Subscribe
Ancient WorldsChristianityJudaismNRMs, Paganisms & Western Esotericism
Abstracts (in preparation)Food Studies & Culinary History HomeRead/Submit/Subscribe

About the Latest Issue (133, November 2025)

As you hunker down for the winter (or are gearing up for summer in the southern hemisphere) you’ll discover plenty of absorbing essays in this issue to keep you occupied. Inside you will find the concluding part of Phil Iddison’s examination of Vegetable Ephemera. Andrea Broomfield continues her examination of Florence White’s Good Food Registers and Where Shall We Eat or Put Up? from the 1930s. Jennie Hood looks at the tradition of Burns Night suppers. Colin Bannerman discusses the emergence of modern food culture in Australia, and Lorna Shepherd explores the impact of Arabella Spicer’s First Slice Your Cookbook on cookbook design. Incidentally, Arabella received a Lifetime Achievement Award at the 2025 Guild of Food Writers Awards in June.

Information

  • Cover of Editorial Board

    Editorial Board

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