Make your own free website on Tripod.com

D E F
Up

 

INDEX TO PETITS PROPOS CULINAIRES 1-55, D, E & F

 

A DABBLE IN THE MYSTERY OF COOKERY, Dena Attar 24,45

DAINTY DISH TO SET BEFORE THE QUEEN, Leslie T Montgomerie 10,32

Dalby, Andrew
The Banquet of Philoxenus 26,28
On Thria (NQ) 31,56
The Wedding Feast of Caranus the Macedonian by Hippolochus 29,37

Mrs Dalgairns (NQ) 40,60

'Danish Pastry' 30,7

d'Aragona, Audris
More on Beans, from Italy (NQ) 27,58
On Rabat˛n (NQ) 30,61
On Udder (NQ) 30,60
Sweet Ingredients in Escabeche (NQ) 25,77

David, Elizabeth
Agresto 7,30
Anglo-American Tomato Ketchup (NQ) 40,59
The Bakers Strike Again 3,56
Banketting Stuffe 3,39
Concerning Coriander 2,68
Death in the Glass 4,73
Eating Out in Provincial France 1965-77 4,24
An Eighteenth Century Kitchen Garden at Christmas 3,55
Elizabeth David's Dream Kitchen 41,10
Erbaggi Mantovani 12,8
Fromages glaces and Iced Creams 2,23
Good Hay, Sweet Hay 1,65
The Harvest of Cold Months 3,9
Hunt the Ice Cream 1,8
In Pescod Time…I Went to Gather Strawberries 5,7
Mad, Bad, Despised and Dangerous 9,7
Mafalda, Giovanna, Giulia 6,9
A Midsummer Night's Dream 5,59
No Fellow 2,66
Operation Mulberry 2,8
Runcival Peas (NQ) 27,54
Savour of Ice and Roses 8,7
The Sweet Smell of Hot Bread (NQ) 5,69
Syllabub: a French View 6,56
A True Gentlewoman's Delight 1,43
Truffles in Early English Cookery (NQ) 6,68
Tuscan Olive Oil (introduction) 7,8
A Wooden Cow (NQ) 2,74
You Can't Win 2,73

David, Elizabeth 41,7

Davidson, Alan
By the Baths of Caracalla: A Major Resource for Food Historians Unveiled 51,27
Capirotada lives on (NQ) 16,69
Les Cretons, and Critten Pies (NQ) 38,64
The Earliest Portuguese Cookery Book Examined, (with Eulalia Pensado) 41,51
Elizabeth David, 1913-1992 41,7
The Government Cookbook 40,7
The Harlot of Marseilles 29,26
Is There a Metal-Smith in the House? (NQ) 19,63
M F K Fisher, 1908-1992 41, 13
Mrs Mary Cole's Sources (NQ) 3,58
Olivia on Burmese Cooking (NQ) 1,72
Oxford Symposium 1981 9,52
Possible Future Bibliographies 1,68
The Prospect Behind Us 47,32
The Prospect Behind Us, Part Two: how it all worked 48,41
And a Sea Pie from France (NQ) 41,68
The Seven Wonders of Konya 24,7
Shaking the Pillars 11,40
Sofia Notebook 7,32
Symposia in Turkey and Spain 18,29
Truffles and Morels in 18th Century Recipes 33,11
The Use of Copper in Cooking 2,20

Davidson, Alan and Jane
Farewell to Sophie Coe 47,7
Poubelles de Table (NQ) 11,66

Davidson, Caroline
Historic Kitchen Restoration: Ham House (in two parts) 12,46; 15,17
Poubelles de Tables (NQ) 12,66
Some Puzzles from Bradley (NQ) 4,76
The Technology of Cooking in the British Isles (in two parts) 1,23; 3,45
Tin Apple Roasters (NQ) 7,63; 10,66

Davidson, Jane
Autumn Preserves 3,25

Davidson, Pamela, Dr
Molokhovets Redivia, in the New World 43,53

Davidson, Rosemary
A Winter Quiche 10,20

Davies, John
Whisky and Marmelade (NQ) 26,77

Davies, Joy
A Passionate Affair 10,29

Davis, Rich
The Early History of 'Barbecue' (NQ) 27,60

Day, Ivan
Down at the Old Twisted Posts 52,26
Further Musings on Syllabub, or Why Not 'Jumble It a Pritie While'? 53,33
Sherbet, Sorbec and Stepony 48,16
Tea and Butter (NQ) 53,66

De Nola, Ruperto 2,68

De Silva, Cara
Jamˇn Serrano (NQ) 21,69

DEATH IN THE GLASS, Elizabeth David 4,73

DEBRIS FROM A ROMAN BUTCHERY: A NEW INTERPRETATION, Paul Stokes 52,38

DEFFAIRE AND DESTREMPER IN EARLY FRENCH CUISINE: THE HISTORY AND SENSE OF TWO TECHNICAL CULINARY TERMS, Terence Scully 38,14

Dege, Hroar
The Early History of Chocolate-Making (NQ) 40,63
Norwegian Gastronomic Literature: The Earliest Period from 1760 to 1814 19,27
Norwegian Gastronomic Literature: Part II, 1814-1835 21,23

Deith, John
Mrs Agnes B. Marshall and Her School (NQ) 35,64

Dence, Colin S
Long Pepper (NQ) 7,65

DESERT TRUFFLES, Philip Iddison 55,30

DESINIT IN PISCEM, OR IT ALL ENDED IN A FISH TAIL, Ninette Lyon 25,60

The Diary of Thomas Turner (NQ) 22,74

Diaspora Cooking (NQ) 1,72

DIBS, DABS, LEMONS AND LOVEHEARTS: an Investigation into Sherbet Sweets, Laura Mason 35,31

DIEGO GRANADO MALDONADO, Jeanne Allard 25,35

diet and nutrition
and longevity in Bulgaria 7,32
in wartime in the Netherlands 12,14
iron content of blood 4,41

DIET OF WORMS (NQ) 51,66

dietetics
in Arab cookery 6,24
in Bulgaria 7,32
in Germany 6,40
in Locke's writings 14,40
in mediaeval Europe 12,27

DIETS, PLASTERS AND WOUND DRINKS: SOME ALIMENTARY ASPECTS OF MEDIAEVAL MEDICINE, C Anne Wilson 13,27

Digbie, Sir Kenelm 5,23

DINER A LA RUSSE, Eugene Schuyler 28,22

A DIRECTORY OF CULINARY AND GASTRONOMIC STUDIES, The Editors 10,7

A Discovery in Bath (NQ) 17,69

A DISCOVERY AT THE VATICAN- THE FIRST ITALIAN TREATISE ON THE ART OF THE SCALCO (HEAD STEWARD), Claudio Benporat 30,41

dittany, Cretan 2,73

Dix, Graham
Non-Alcoholic Beverages in 19th Century Russia 10,21

DO YOU KNOW SKYR?, Sigrݡur Thorlacius 4,34

DOCK PUDDING - A DOCUMENTARY HISTORY, Jennifer Stead 49,29

Dods, Meg 44,7

Dodsworth, Joanna
Laetitia Montague's The Housewife (NQ) 28,56

Dog Spits (NQ) 3,58

dogfish, Kentish name 6,67; 8,73; 9,64

dolmades 5,52

Dong, the people of Guangxi Province, China 44,21

DOROTHY HARTLEY, Mary Wondrausch 54,42

DOWN AT THE OLD TWISTED POSTS, Ivan Day 52,26

DRENCHING BEEF WITH PORTER; AND ROLLING CHEESE BOXES (NQ) 49,62

dresser in 18th/19th c kitchens 9,25

DROWNED BABY (NQ) 55,63

Drury, Susan M
Flowers in English Cookery in the 17th and 18th Centuries 20,60

'Du Manuscrit Ó la Table': A Canadian Conference on Medieval Cookery (NQ) 34,60

A DUBIOUS COMPETITION, set by The Editors 15,81

A DUBIOUS COMPETITION: A REPORT BY THE JUDGE, D Jon Grossman 17,9

Duhart-Fauvet, Adolphe 29,19

Dumas, Alexandre 32,13; 38,55

Dunn-Meynell, Hugo and Alice Wooledge Salmon
Britain's Mediterranean Empire 10,34
Kuru Yemiši, Turkish Variety and Taste 5,35

DuprÚ, Gilles
Fromage de Menauta (NQ) 31,59

Durante, Castor, A Treasure of Health 6,68

Durbin, Gail
Expert Help Solicited (NQ) 27,56

Dutch commerce in cocoa 14,49

DUTCH COOKBOOKS PRINTED IN THE 16TH AND 17TH CENTURIES, Berthe Meijer 11,47

Dutton, Beverley
Sugarcraft and Cake Design and Decoration (NQ) 30,63

The Digest 31,7

The Dowager Queen's Closet Opened, Mark Cherniavsky 27,17

THE DENBY DALE PIE, OR, UNE FICHE └ FAIRE MONTER LES SOURCILS, Laura Mason 50,41

 

AN EIGHTEENTH CENTURY KITCHEN GARDEN AT CHRISTMAS, Elizabeth David 3,55

E Taylor's Cookery Book of 1769 (NQ) 37,70

THE EARLIEST PORTUGUESE COOKERY BOOK EXAMINED, Alan Davidson And Eulalia Pensado 41,60

Early Arab Cookery Manuscripts (NQ) 7,63

Early Bread Books (NQ) 37,70; 39,67

Early Chinese Steamers (NQ) 25,79

Early Cookery Competitions (NQ) 5,66

EARLIER HISTORY #THE OF SHERBET (NQ) 49,58

Early French Cookery Books (NQ) 5,6

The Early History of Chocolate-Making (NQ) 40,63

The Early History of 'Barbecue' (NQ) 27,60

Early Newspaper Cookery Columns (NQ) 3,59

Early Tomato Recipes (NQ) 35,64

EARLY ARAB COOKING AND COOKERY MANUSCRIPTS, Claudia Roden 6,16

AN EARLY TURKISH RECIPE, Maria Kaneva-Johnson 48,13

Eastern Europe
Hungarian bread 22,75
Saxon cookery in Transylvania 23,33
Soviet cookery books 16,13

THE EATER'S GUIDE TO CHINESE CHARACTERS BY JAMES D McCAWLEY, Michael D Coe 29,34

Eating Guinea Pigs in Italy? (NQ) 28,63

EATING MUSHROOMS IN YUNNAN, Thomas Fl÷gel 26,7

EATING OUT IN PROVINCIAL FRANCE 1965-1977, Elizabeth David 4,24

EATING THE QUEEN OF THE NIGHT, Thomas Fl÷gel 22,18

EATING WITH MRS RUNDELL, Ray Batchelor 16,8

EATING WORMS (NQ) 52,61

edible algae 20,51

Edible Mollusks and Mysterious Mr Lovell (NQ) 10,61

EDIBLE FUNGI OF THAILAND: A GLOSSARY, Philip Iddison 40,12

The Editors
A Directory of Culinary and Gastronomic Studies 10,7
Editorials/Introductions 1,7; 2, 7; 3,7; 4,7; 6,7; 12,7; 15,7
Edward FitzGerald on Vegetarian Diet (NQ) 33,60
Edward Kidder: An Apology (NQ) 33,58
Future Publications (NQ) 11,67
M.S. Lovell Identified (NQ) 35,67
Misprints (NQ) 20,74
Mrs Tillinghast's Rare Receipts, 19,35
A Note about Bibliographical Work (NQ) 2,71
Notices from the Editors 16,7; 17,7; 18,7; 19,7; 21,7; 22,7
Oxford Symposium 1989 31,7
Oxford Symposium 1988 (NQ) 27,54
Oxford Symposium 1990 (NQ) 33,58
Poubelles de Tables (NQ) 13,74
Poubelles de Table (NQ) 21,1
Reprints of Old Cookery Books (NQ) 6,69
Specialist Booksellers (NQ) 17,70
A Treasury of Cakes: Items from the 'Lady Gomme Archive' 35,50
Turkish Food History Congress (NQ) 35,64

Edward FitzGerald and Vegetairanism (NQ) 33,59

EDWARD KIDDER: HIS BOOK AND HIS SCHOOLS, Peter Targett 32,35

egg perfumer 15,78

Egg Holders (NQ) 21,65

Egg yolks and Arabs (NQ) 29,61

eggplant: see aubergine

eggs
long-cooked 50,46-50; (NQ) 51,65
~ and Velasquez, see Riley, Gillian

ELDER: 'A GOOD UDDER TO DINNER', Lynda Brown 26,60

ELDERFLOWER, Jenny Kenrick 7,56

Elderflowers (NQ) 12,68

Electrical Association for Women 3,51

electricity, use in cooking 3,47

Eliza Acton and The Jewish Manual (NQ) 41,65

Elizabeth Raffald (NQ) 43,66

ELIZABETH DAVID, 1913-1992, Alan Davidson 41,7

ELIZABETH DAVID'S DREAM KITCHEN, Elizabeth David 41,10

Ellen, Roy and Goward, Nicola
Papeda Dingin, Papeda Dingin… Notes on the Culinary uses of palm sago in the central Moluccas 16,28

The Elusive Olivia (NQ) 25,73

Empire Marketing Board 27,59

ENCOUNTERS AND EXPERIMENTS IN YORUBA GARDENS, Esther Balogh 28,31

ENCOUNTERS WITH THE ELUSIVE STOCKFISH, Peter Graham 34,7

ENDURING FANTASIES, Alice Wooledge Salmon 8,49

THE ENEOLOTHIC BREAD OVEN AND LOAF OF BREAD, Maria Johnson 9,49

Engel, Margaret & Allison
Hometown Food Nostalgia (NQ) 12,67

England, see English

The English and Australian Cookery Book 28,11

English/English cookery
advent of gas cooking 3,45
Arab influence on 6,20; 7,15; 8,23
Birch, Samuel 36,21
borrowings by the French 2,13; 2,32; 8,37
cooking potatoes 45,23
Edwardian 10,32
influence of A. Soyer on 13,55
influence on German cooking 6,42
Kent 45,12
Lancashire 40,21; 42,30
Lancashire potatoes 45,23
peacocks 36,12
potato pudding 45,23
prejudice against French cooks 1,53; 2,10; 3s, 27; 5,28; 14,18
provincial 1,70; 3,30; 3,38; 6,53; 8,29; 12,40
service of meals, 18th c 15,55

English Farmhouse Cheeses (NQ) 2,71

Úpargne 15,78

EPAZOTE, Robert E Bond 34,45

ERBAGGI MANTOVANI: VEGETABLES OF MANTUA, Elizabeth David 12,8

Errington, Mimi
A Further Tale of the Skae 27,46

eryngo sweetmeats 52,26-33

Escoffier, translating his work 8,60

Ethiopia, raw meat 40,36

ETHIOPIA: A CULINARY PROFILE, Charles Perry 49,39

ethnobotany 43,49

ethnological food studies 9,53

Euroterroirs Projects 50,45

Evans, Mryle
The Confectioner's Art (NQ) 28,61

Evelyn, John
on snow pits in Italy 3,10
on truffles 6,68

THE EVOLUTION OF BAKEWELL TART, Moira Buxton 5,46

exhibition, of food 37,44

The Experienced English Housekeeper 42,7

An Experiment with Mould (NQ) 12,72

THE EXPERIMENT IN BRONZE AGE COOKING: THE FULACHT FIADH, CASTLEMARY 1993, Diarmuid A O'Drisceoil 45,43

Expert Help Solicited (NQ) 27,56

THE ENLIGHTENED TASTE OF MLLE LE MASSON LE GOLFT, Joseph W Konvitz 13,25

'erh halawa, see A Spicy Mystery

 

FAREWELL TO SOPHIE COE, Alan and Jane Davidson 47,7

facsimile reprints 3,20; 7,47; 10,50

FACSIMILE FACTS, Mark Cherniavsky 3,17

Farley, John 42,7; 43,34

farmhouse cheese 2,71

feasts, in 17th century Rome 15,45

FEASTS OF RAW MEAT, Russell Harris 40,36

fennel 30,29

Fenton, Alexander
Bread Baking in Hungary (NQ) 22,75

fenugreek 30,21

Fetter Lane Sausage 27,59

Fettiplace, Elinor 25,7

Field and Garden Vegetables of America 27,21,24

Field, Margaret
Gold Coast Food 43,7

FIERY FURNACES, BREAD OVENS IN THE ANCIENT NEAR EAST, Eveline J van der Steen 42,30

Fifth Symposium of Australian Gastronomy (NQ) 32,60

THE FIFTH SYMPOSIUM OF AUSTRALIAN GASTRONOMY, Adelaide, March 1990, Barbara Santich 35,39

figgy pudding 12,42

Figgy Pudding (NQ) 13,77

FILETS DE SOLE A LA MARGUERY, James M Andrews 12,56

FILIMONOV, A RUSSIAN BRILLAT-SAVARIN? Lesley Chamberlain 14,31

Finkel, Joshua
King Mutton 33,26

Finland, use of lye fish 2,37

fish (see also huss, shad, sole)
in the Black Sea 7,37
in Finland 2,37
in the mediaeval Middle East 10,41

Fish and Chip Shops (NQ) 31,58

Fish in Baghdad (NQ) 32,61

Fisher, M F K 41,13

A FISHY MISCELLANY, Matti Toivakka and others 2,37

FitzGerald, Edward 30,39; 31,54; 33,59

FLAVOURS FROM THE TRUE SEPHARDI KITCHEN, Audrey Levy 48,20

Fleming, Elise
Worms, Worms, Worms… (NQ) 54,65

Fl÷gel, Thomas
Chinese Postscripts (NQ) 27,60
Crab-Stuffed Orange 27,22
Eating Mushrooms in Yunnan 26,7
Eating the Queen of the Night 22,18
Sweet Termites? (NQ) 28,63

flowers in cookery 11,37; 15,71

Flowers in Cookery (NQ) 11,67

FLOWERS IN ENGLISH COOKERY IN THE 17th AND 18th CENTURIES, Susan M Drury 20,60

food history (publications/institutions)
Academy for Regional Gastronomy 31,8
Canadian Conference on Medieval Cookery 34,60
The Digest 31,7
D.O.E. Directory 27,56
Food History News 34,61
new Italian publications 28,56; 32,8,10
Pacific Epicure 32,7

Food and Agriculture Organisation of the United Nations (FAO) 51,27-31

Food and Gender (NQ) 30,63

Food History News (NQ) 34,61

Food in Wartime Netherlands (NQ) 18,61

FOOD AND DRINK IN LITERATURE (NQ) 46,47

FOOD AND DRINK OF THE MOUNTAIN MEN, Sam Arnold 25,27

FOOD (AND DRINK) SCENE #THE IN PARIS, 1698, Dr Martin Lister 22,33

FOOD AT THE LATE STUART AND HANOVERIAN COURTS, Stephen Mennell 17,22

FOOD CRITICS, FOOD AND SOCIETY IN HONG KONG, Ken Hom 13,42

FOOD FICTION AND FOOD FACT IN HOMER'S ILIAD, Elizabeth Minchin 25,42

FOOD FOR LONGEVITY: THE FOOD OF THE SMOLYAN CENTENARIANS, Maria Kaneva-Johnson 46,7

FOOD IN FESTIVITY: The Fourth Symposium of Australian Gastronomy, Barbara Santich 31,21

FOOD IN NETHERLANDS DURING WORLD WAR ii, Catharine Salzman 12,14

FOOD IN THE MAPP AND LUCIA NOVELS, Cynthia Reavell 41,15

A FOOTNOTE TO 'YULE-DOOS [etc]' in PPC 44 (NQ) 46,48

The Forme of Cury 2,11

FORMULAE MOST SECRET: FRAGMENTS OF THE HISTORY OF THE PEAR, Ian Jackson 49,7

Fossň, Ove
Two Queries: (1) On Mortars and (2) On Tropical Freshwater Fish as Food, 34,62

Foster, Paul G S
The Curing of Montageo or Spanish Hams (NQ) 10,65

Fourth Edition (1631) of Murrell's Two Bookes of Cookery and Carving (NQ) 15,72

Fraenkel, Dr H M
Japanese Roulette (NQ) 24,58
Syglino (NQ) 6,71

France
bouillabaisse 29,26; 33,63
cheminots of Normandy 33,7
cranes 25,54
culinary terms 38,14
decline of restaurant cooking 4,24
early cookery books 5,66
extravagance of cooks 13,9
extravagances in sugar and icing 8,52
a fŕte at Versailles 5,59
food in Paris (1698) 22,38
galettes des Rois 27,8
ice cream 3s,1
influence on English cookery 2,10
influence on Hannah Glasse 14,17
influence on Russian cookery 8,45
influence on North American fish cooking 11,12
Les Laboratoires du Dr Zizine 34,62
medieval entremets 17,44
nuts oils in Berry 9,19
peacocks 36,10
snails 23,23
stockfish in south Massif Central 34,7
swans 24,46
sweet potatoes 4,53
use of ice and snow 3,12

Frazer, Lynne Howard
Reviving 18th century cooking equipment nomenclature 26,41

Freeman, Dr June
Cake Decoration (NQ) 26,77

French, Arthur
The Mushroom-Growing Termites of Uganda 44,35

THE FRENCH CONNECTION, C Anne Wilson (in two parts) 2,10; 4,8

A FRISIAN KITCHEN, Joop Witteveen 39,52

FROM QUARTER-DECK TO COOKING POT, Michael D Coe 50,36

Fromage de Menauta (NQ) 31,59

FROMAGES GLACES AND ICED CREAMS, Elizabeth David 2,23

fruit 38,50

fruit, dried, in Turkey 5,35

FRUIT NEWS (NQ) 46,49

frumenty 2,75

Frumenty (NQ) 4,75

Ful Medames (NQ) 40,60

FUL MEDAMES, Peter Heine, Russell Harris, Charles Perry and Eva Kurtze 43,47

Funeral Biscuits (NQ) 20,75

fungi
of Thailand 40,12
of Uganda 44,35
Steerbeeck's Theatrum Fungorum 43,22

fungi, a fungus feast 13,(2)

Further Notes on the Patent Conjurer (NQ) 37,68

A FURTHER TALE OF THE SKATE, Mimi Errington 27,46

FURTHER MUSINGS ON SYLLABUB, OR WHY NOT 'JUMBLE IT A PRITIE WHILE'? Ivan Day 53,33

Future Publications (NQ) 11,67

Futurist cuisine 11,40