PPC 10



Note on Bibliographies Used and Abbreviations ----- 6

A Directory of Culinary and Gastronomic Studies,
The Editors ----- 7

The American Institute of Wine and Food,
Alan Davidson ----- 8

Red Peppercorns - What They Really Are,
Alexandra Hicks ----- 11

A Winter Quiche, Rosemary Davidson ----- 20

Non-alcoholic Beverages in Nineteenth Century Russia,
Graham Dix ----- 21

A Passionate Affair, Joy Davies ----- 29

A Dainty Dish to Set Before the Queen,
Leslie T. Montgomerie ----- 32

Britain's Mediterranean Empire,
Alice Wooledge Salmon and Hugo Dunn-Meynell ----- 34

Schinckel's Spice Powder, William Woys Weaver ----- 39

Of Carp and Caliphs, David Waines ----- 41

Notes on Persian Pasta, Charles Perry ----- 48

Book Reviews ----- 54

Gerard Chaliand, Food without Frontiers

Priscilla Boniface, Hotels and Restaurants 1830
to the present day

La Cuisiniere Bourgeoise

Katherine G. Bitting, Gastronomic Bibliography

Isaac Cronin, The International Squid Book

Jacques Centelles, Les Dedans de la Mediterranee
and De la Mediterranee aux Etangs et Marecages

Richard H. Hooker, The Book of Chowder

Catherine Brown, Scottish Regional Recipes

Notes and Queries ----- 61

Our Addresses and Prices (PPC) ----- 68

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