Library Collections
Complete CollectionFood Studies
Access
From abstract pages via DOI for Institutional or personal authentication
Selected chapters are included in other Collections as designated; access via link.
Skip to main content
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 Anglophone and European 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.
Food Studies
Access
From abstract pages via DOI for Institutional or personal authentication
Selected chapters are included in other Collections as designated; access via link.
Petits Propos Culinaires
A Journal of Food, Cookery and Cookbooks
Editor
Sam Bilton, Independent Scholar, United KingdomPetits 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 Anglophone and European 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.
Frequency:
3 issues per year — April, August, December
Print: ISSN 0142-7857
Online: ISSN 3029-0651
The cover shown on this page is that used for the very first issue of PPC published in 1979 as a limited edition whose proceeds were donated to the Royal National Lifeboat Institute's appeal for funds to purchase a new Waveney class lifeboat, raising £500. The journal's cover changes with each issue.
Information
- This text has 0 annotations
- This text has 0 highlights
Food Studies
Access
From abstract pages via DOI for Institutional or personal authentication
Selected chapters are included in other Collections as designated; access via link.
Manifold uses cookies
We use cookies to analyze our traffic. Please decide if you are willing to accept cookies from our website. You can change this setting anytime in Privacy Settings.