INDEX TO PETITS PROPOS CULINAIRES 1-55, S

Sabban, Françoise and Silvano Serventi

Trifling Points (contribution) 51,35

Saberi, Helen

Another Rhubarb Question (NQ) 39,67

Leg of Lamb and Thou… (NQ) 31,54

Purple Rice (NQ) 50,63

A Spicy Mystery, Part Two 48,10

A Turk's Head (NQ) 54,64

Where are the Pouting Nibblers of Yesteryear? Or, What Happened to Boudoir Biscuits? 49,42

Whims and Fancies of a Trifle-Lover, or, 'An Idle Tale, A Thing of No Importance' 50, 11

Saberi, Helen (with Anissa Helou and Esteban Pombo-Villar)

A Spicy Mystery, or …with soap on our hands and foam at our mouths… 47,8

saffron 7,17

saffron crocus 30,19

SAFFRON AND THE GOOD LIFE, Robert Johnson 41,30

St Ronan's Well 44,7

salad bowls 27,58; 28,63

A Salmagundi of Comments (NQ) 31,60

Salmon, Alice Wooledge

Enduring Fantasies 8,49

Salmon, Alice Wooledge with Hugo Dunn-Meynell

Britain's Mediterranean Empire 10,34

Kuru Yemiçi - Turkish Variety and Taste 5,35

THE SALS OF THE INFIDELS, Charles Perry 26,55

Salzman, Catherine

Food in the Netherlands during World War II 12,14

Poubelles de Table (NQ) 13,74

samovar 4,62; 10,24

Samphire and 'Bazilles' (NQ) 17,67

SAMPHIRE, George Tee 15,40

Samuel, Delwen

Approaches to the Archaeology of Food 54,12

sandwich, see The Wondrous Sandwich

sandwiches 27,62; 31,60

Santich, Barbara

Books I've Been Reading Recently 55,45

Bush Food 28,28

Canard à la Dodine (NQ) 20,75

Capirattata and Capirotada 12,70

Carpet Bag Steak (NQ) 32,62

Charms in Puddings (NQ) 22,76

Fifth Symposium of Australian Gastronomy 31,21

Food in Festivity: 4th Symposium of Australian Gastronomy 31,21

Garing Garing (NQ) 24,60

Hayman and Sobey's 'Bread and Milk' (NQ) 43,65

Letter from Australia 54,9

More on Jelly (NQ) 54,63

'Nondescript Gallimaufries' or Sophisticated Spicings? A Revaluation of Mediaeval Cuisine 51,15

On Escabeche (and Ceviche) 20,17

Oysters Kilpatrick (NQ) 32,63

Samphire and 'Bazilles' (NQ) 17,67

Sea Pie (NQ) 43,66

Second Symposium of Australian Gastronomy: a Report 22,30

Seventh Symposium of Australian Gastronomy 43,32

A Short Question (NQ) 19,58

Third Symposium of Australian Gastronomy 35,39

SARACEN CONNECTION #THE: ARAB CUISINE AND THE MEDIAEVAL WEST, C Anne Wilson 7,13; 8,19

sardine, definition of 2,38

SAUNDERS, Rita O'Brien 23,13

Savill, Rosalind

What is an Egg-perfumer? (NQ) 15,78

SAVOUR OF ICE AND OR ROSES, Elizabeth David 8,7

Scandinavia

Iceland's first cookery book 34,13

Norwegian porridge fued 32,45

wienerbrød: Danish pastry 30,7

Scappi, Bartolomeo 25,37-9

Scheller, Bill 39,7

SCHINCKEL'S SPICE POWDER, William Woys Weaver 10,39

Schneider, Edward

Chopsticks (NQ) 51,64

Poubelles de Table (NQ) 13,74

Schumacher-Voelker, Uta

Authorship of The Accomplish'd Lady's Delight 1675 (NQ) 9,66

German Cookery Books 1485-1800 6,34

Reprints of Old German Cookery Books 7,47

Schuyler, Eugene

Diner à la Russe 28,22

SCHUYLER'S 'DINER A LA RUSSE': SOME REFLECTIONS AND RECIPES, Joyce S Toomre 32,11

science in the kitchen 38,7

Scotland

culinary connection with France 4,8

Mary, Queen of Scots menu book 27,17; 28,54

scholars' meals at At Andrews (16th c) 28,40

social history of food in 10,65

Scott, Sir Walter 37,54; 44,7

SCOTTISH STUDENT FARE IN THE 16TH CENTURY, Mary McLeod Innes 28,40

screw pine 30,23

Scully, Terence

Deffaire and Destremper in Early French Cuisine: The History and Sense of Two Technical Culinary Terms 38,14

The Earlier History of Sherbet (NQ) 49,58

Medieval Cookery and Medicine 44,11

The Medieval French Entremets 17,44

Sea Pie (NQ) 38,66; 43,66

Sea Pie in the British Navy (NQ) 41,67

seafood

Baghdad fish 32,61

bonito pasty 27,45

bouillabaisse 29,26

Chinese crabs 29,23

freshwater tropical 34,62

of the Inca 29,15

skae 27,46

stockfish 34,7

tuna pasty 27,45

Second Annual Ceretto Prize (NQ) 40,59

SECOND SYMPOSIUM OF AUSTRALIAN GASTRONOMY: A REPORT, Barbara Santich 22,30

Second Symposium on Jewish Food, 16 June 1991 (NQ) 36,60

Secrets Still Locked in the Casserole (NQ) 44,62

SEEING THROUGH GLASSE, Sarah Gillies 22,32

Segal, David

The Use of Spices in England (NQ) 8,74

Selden, John 1,44

Semple, Anne

A Canadian Apple 46,36

'Nanaimo Bar'; 'London Fog Bar' (NQ) 51,64

Northern Bounty Conferences (NQ) 55,62

Senjed (NQ) 50,61

Sephardi cookery, see Audrey Levy

sesame 30,24

THE SEVEN WONDERS OF KONYA, Alan Davidson 24,7

SEVENTEENTH CENTURY CHOCOLATE, Maggie Black 14,48

SEVENTH SYMPOSIUM OF AUSTRALIAN GASTRONOMY, Barbara Santich 43,32

Shaida, Margaret

Carrot Jam in Iran (NQ) 38,68

Fish in Baghdad (NQ) 32,61

On Holes in Bread (NQ) 50,61

A Leg of Lamb and Thou… (NQ) 31,54

Reflections on Persian Cookery (NQ) 31,58

Senjed (NQ) 50,61

Sweet Lemons (NQ) 39,71

Shakespeare, William 27,59

SHAKING THE PILLARS, Alan Davidson 11,40

shallot 30,22

Shand, Morton 20,11

sherbet, see also The Earlier History of Sherbet (NQ)

SHERBET, SORBEC AND STEPONY, Ivan Day 48,16

shersh al halaweh, see A Spicy Mystery

Shiells, Jack

Old Prints of Billingsgate (NQ) 7,66

Shipperbottom, Roy

Cooking Potatoes in the North of England: A Rare Document of 1796 45,43

Elizabeth Raffald (NQ) 43,66

More Sea Pies (NQ) 41,67

Stewkey Blues 49,46

SHORBA: A LINGUISTIC-CHEMICO-CULINARY ENQUIRY, Charles Perry 7,23

A SHORT QUESTION, (NQ) 19,58

Shrinking Mouths? (NQ) 17,68

Siesby, Birgit

Blood is Food 4,41

The Travels of Dolmades 5,52

The Turkish Crescent and the Danish Pastry 30,7

SIGNIFICANT CHEMINOTS: a detail of food history from Madame Bovary, Rose Arnold 33,7

Simmons, J S G

Gordon's Palates (NQ) 55,61

Simnel Cakes (NQ) 20,76/7

SINGING LILLY, Maria Kaneva-Johnson 1,70

A Single-Recipe Book (NQ) 18,64

A Sinking Problem? (NQ) 29,61

SIR HUGH PLAT'S PROMOTION OF PASTA AS A VICTUAL FOR SEAMEN, Malcolm Thick 40,43

skate 25,60; 27,46

skyr 4,34

A Slippery Seafood (NQ) 22,72

Smith, Alice #Mrs Alice

Art of Cookery (extract from) 15,55

Smith, Andrew F

Early Tomato Recipes (NQ) 35,64

Ketchup Questions (NQ) 50,62

Popcorn (NQ) 55,63

The Rise and Fall of Home-made Anglo-American Tomato Ketchup 39,35

Smith, Eliza 4,13; 5,49; 8,28; 9,28

Smith, Robert

Whence the Samovar? 4,57

Smokejacks (NQ) 2,75

Snail Syrup (NQ) 27,63

'SNAILS', 'CATERPILLARS' AND 'WORMS', Marjorie Cohn 27,20

SNAILTRAILS, Philip Hyman 23,23

snake cookery, see Viper etc; A Rattle in the Throat etc

snow pit 3,8/10

So, Yan-Kit

Chinese Food and Culture Tour 31,8

Zhongguo Pengren - A Monthly Gastronomic Journal Published in the People's Republic of China 20,65

soapwort 48,12, see also A Spicy Mystery

Sobey, Barbara

Lady Frankland's Flour Machine (NQ) 28,55

A Mystery Hole in the Kitchen Floor (NQ) 49,62

Sobey, Barbara and Damaris Hayman

Bread and Milk 37,21

Puddings as Love-Offerings 47,18

The Social History of Scottish Food and Drink (NQ) 10,65

Some Cornish Pasty Stories (NQ) 38,69

Some Puzzles from Bradley (NQ) 4,76

SOME RUSSIAN CONCEPTS OF FOOD AND COOKING, Lesley Chamberlain 8,41

SOME THOUGHTS ON THE CLASSIC FRENCH CHOCOLATE MOUSSE, Audrey Levy 50,24

SOME TREASURES IN THE NEW YORK ACADEMY OF MEDICINE LIBRARY, Anne M Pascarelli 22,58

Sophie Coe Memorial Prize 51,7; 54,7

sorrel 3,28

soup

at Sandringham 10,32

for the poor 12,14

Soyer's 13,48

A SOURCE FOR A MUSHROOM SAUCE (NQ) 47,61

sourdough, starting a culture 10,62

South Carolina 41,24

SOUTH EAST ASIAN HERBS AND SPICES IN CALIFORNIA, Robert E Bond 30,11

South-East Asia

Buddhism and food 25,23

herbs and spices of the markets 30,11

tempeh 27,56

SOVIET COOK BOOKS, Sophie Coe 16,13

Sowerby, Keith

Strong Ale Allegar (NQ) 8,70

Ways of Encouraging Small Producers of Quality Food (NQ) 10,61

soya beans, used for tempe 5,13

Soyer, Alexis 11,67; 13,48; 29,18

SOYER'S SOUPS, Joyce Toomre 13,48

Spain

cocido madrileno 18,19; 19,56

cookery 2,68

cookery conferences 18,31

cookery in Gibraltar 10,34

curing of hams 10,65

Diego Granado Maldonado 17,59; 25,35

espardenyes 22,72

origin of puff paste 17,57

peacocks 36,16

pig slaughter in 48,47-50

poyos (ovens) 21,41

saffron 41,30

Spanish thistle 22,77

tapas 27,37

'Spanish hops' 2,73

Specialist Booksellers (NQ) 17,70; 46,49

SPECULATIONS ON PEPPERS, Elisabeth Lambert Ortiz 6,47

Spence, Jean

Drowned Baby (NQ) 55,63

Sperling, Devorah S

Boiled Wheat (NQ) 9,61

spices

imports to UK 1696-7 7,65; 8,74

medieval Arab 8,20

Schinckel's Cooking Powder 10,39

use of in mediaeval cuisine, see Barbara Santich

SPICES IN MEDIEVAL RECIPES (NQ) 53,65

A SPICY ICE CREAM, Jane Levi 53,20

A SPICY MYSTERY, OR …WITH SOAP ON OUR HANDS AND FOAM AT OUR MOUTHS…, Helen J Saberi (with Anissa Helou and Esteban Pombo-Villar) 47,8

A SPICY MYSTERY, PART TWO, Helen J Saberi, with the INTERSPI Team 48,10

A SPICY MYSTERY, PART THREE: BOIS DE PANAMA, THE VERDICT FROM KEW, Anissa Helou 49,18

spinach 8,23

in Gibraltar 10,35

spit, for roasting 1,28

SPOON FEEDING, Myra & Lionel Stone 2,55

Spring Soup (NQ) 27,57

STACKED OMELETTE, Richard Olney 8,18

STALE BREAD AND ECONOMICAL RISSOLES, A YOUNG BIBLIOGRAPHER'S PERPLEXITIES, Deno Attar 22,9

Stallings, W S

Ice Cream and Water Ices in 17th and 18th Century England 3s⁽¹⁾

Ice Cream and Water Ices in the 18th Century British Encyclopaedias (NQ) 5,70

Trade Catalogues with Illustrations of Ice and Ice Cream Moulds (NQ) 2,76

star-anise 30,18

Starting a Sourdough Recipe from Scratch (NQ) 10,62

Stead, Jennifer

Carrot Jam (NQ) 38,67

Dock Pudding - A Documentary History 49,29

Greensauce 3,28

Orange Fingers (NQ) 36,59

The Patent Conjurer (NQ) 38,67

Quizzing Glasse 13,9; 14,17

Sea Pie (NQ) 38,66

Sea Pie in the British Navy (NQ) 41,67

Tracklements (NQ) 47,63

'Tracklements': A North Country View (NQ) 46,46

Trifles Again (contribution) 52,50

Viper Soup, Viper Broth, Viper Wine 51,11

Steen, Eveline J van der

Lange Vingers (Boudoir biscuits in Dutch guise) (NQ) 51,62

Zukanda and Other Delicacies: Haute Cuisine in the Days of Hammurabi 51,40

Stefani, Bartolomeo 12,8

Stephenson, Marta Maria 34,13

STERBEECK AND HIS THEATRUM FUNGORUM, Joop Witteveen 43,22

STERBEECK AND HIS THEATRUM FUNGORUM, PART II, Joop Witteveen 46,17

STEWKEY BLUES, Roy Shipperbottom 49,46

stockfish 34,7

Stokes, Paul

Debris from a Roman Butchery: a new interpretation 52,38

Stone, Lionel

Altar Breads (NQ) 10,65

Kosher Food 11,20

The Operation of Smokejacks (NQ) 2,75

Stone, Lionel and Myra

Spoon Feeding 2,55

Stoneham, Geraldine (with Isobel Holland and Lynette Hunter)

Bibliography of Jane Grigson's Book 38,20

STORM IN AN APPLE BARREL, Audrey le Lièvre 29,46

THE STORY OF THE BLACK TEAPOTS, Helen Gustafson 52,34

Stowe, Harriet Beecher 24,32

Strang, Jillian

Beer in rural Ireland before 1850 17,62

strawberries, recipes for 5,7

strawberry jam 5,11

STREET FOODS IN GERMANY, Dr Erich Lück 44,46

Streeter, David

Books on Mexican Cookery (NQ) 6,70

'Striebelie' (and variant spellings) (NQ) 14,60; 15,74/76

Strong Ale Allegar (NQ) 8,70

sugar

in croquembouches 8,49

in medieval Arab cookery 7,16

rock 49,22-6

in 16th century Germany 6,40

Sugarcraft (NQ) 31,59

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

sultanes 8,56

Sundt, Eilert 32,46,51

A Sung In Pudding (NQ) 24,59

SUPPING WITH SIBIU SAXONS, Elisabeth Luard 23,33

swamp leaf 30,27

Swedish cookery 2,73

Sweet Ingredients in Escabeche (NQ) 25,77

Sweet Lemons (NQ) 39,71

The Sweet Smell of Hot Bread (NQ) 5,69

Sweet Termites? (NQ) 28,63

sweetmeats 3,39

sweets, candle-scented of Thailand 42,25

Syglino (NQ) 6,71

syllabub 52,51-4; 53,33-44; 53,62

SYLLABUB: A FRENCH VIEW, Elizabeth David 6,56

Symons, Michael

An 'Abominable' Cuisine 15,34

Fifth Symposium of Austrlian Gastronomy (NQ) 32,60

Rumohr and the Gastronomic Canon 47,48

Symposia

Australia 17,7; 22,30; 26,25; 31,21; 35,39

Cambridge (USA) 19,7; 20,7

Canadian Conference on Medieval Cookery 34,60

Konya, Turkey 18,29; 21,8; 24,7

Leeds 20,73; 21,7; 24,57; 27,54; 30,59; 33;58

Oxford 6,8; 9,52; 11,55; 19,7; 21,7; 22,7; 27,54; 31,7; 33,58

Oxford (Jewish Food) 31,7

Spain 18,31

Turkish 18,29; 29,62; 35,64

SYMPOSIA IN TURKEY AND SPAIN, Claudia Roden and Alan Davidson 18,29

Szechuan pepper 30,26

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