Library Collections
Complete CollectionFood Studies
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From abstract pages via DOI for Institutional or personal authentication
Selected chapters are included in other Collections as designated; access via link.
A Journal of Food, Cookery and Cookbooks
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.
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Publication Details
3 issues per year — April, August, December
Print: ISSN 0142-7857
Online: ISSN 3029-0651
Library Subject Collections
Food Studies
Selected articles are included in other collections as designated below:
News
News and Announcements
Sam Bilton, 8-13
Notes & Queries
Vegetable Ephemera Part II: 1914 to 1939
Phil Iddison , 14-44
A Note About the Origin of the Term ‘Square Meal’
Articles
Brandade: A Biography 1760-1920
Barbara Santich, 61-88
Home is Where Tatars Eat Pärämäts
Sabira Ståhlberg , Ingvar Svanberg, 89-114
Book Reviews
Nina S. Studer, The Hour of Absinthe
Neil Buttery, 115-116
Roger Crowley, Spice: The 16th-Century Contest that Shaped the Modern World
Andrew Dalby, 117-119
Sally Grainger, Roman Recipes for Modern Cooks
Andrew Dalby, 120-121
The Art of Cooking, Pie Making, Pastry Making and Preserving, by Francisco Martínez Montiño
Vicky Hayward, 122-124
Nathalie Cooke, Tastes and Traditions: A Journey through Menu History
Sam Bilton, 125-126
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