{"title":"Perfect is the Pineapple","authors":"Francesca Beauman","doi":"10.1558/ppc.30286","DOIUrl":"https://doi.org/10.1558/ppc.30286","url":null,"abstract":"<jats:p>.</jats:p>","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":" 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141831191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Mary Evelyn’s ‘Œconomis to a Married Friend’, 1677","authors":"Tom Jaine","doi":"10.1558/ppc.30292","DOIUrl":"https://doi.org/10.1558/ppc.30292","url":null,"abstract":"<jats:p>.</jats:p>","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141829197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This is John Wilkins’ inaugural lecture as Professor of Greek Culture at Exeter University: an auspicious promotion. I have tinkered marginally with the text in order that its local allusions may be the better understood by everyone.
{"title":"A Snack in the Library","authors":"John Wilkins","doi":"10.1558/ppc.30293","DOIUrl":"https://doi.org/10.1558/ppc.30293","url":null,"abstract":"This is John Wilkins’ inaugural lecture as Professor of Greek Culture at Exeter University: an auspicious promotion. I have tinkered marginally with the text in order that its local allusions may be the better understood by everyone.","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141829587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Andrew Dalby: Food in the Ancient World from A to Z: Routledge, 2003: ISBN 0415232597: 408 pp., b&w illus., h/b, £45.00.
安德鲁-达尔比Food in the Ancient World from A to Z: Routledge, 2003：ISBN 0415232597: 408 pp.
{"title":"Andrew Dalby: Food in the Ancient World from A to Z","authors":"Tom Jaine","doi":"10.1558/ppc.30301","DOIUrl":"https://doi.org/10.1558/ppc.30301","url":null,"abstract":"Andrew Dalby: Food in the Ancient World from A to Z: Routledge, 2003: ISBN 0415232597: 408 pp., b&w illus., h/b, £45.00.","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141830721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wynkyn de Worde: The Boke of Keruynge: with an introduction by Peter Brears: Southover Press, 2003: ISBN 1870962192: 121 pp., b&w illus., h/b, £13.50.
Wynkyn de Worde：The Boke of Keruynge: with an introduction by Peter Brears：Southover Press, 2003：ISBN 1870962192: 121 pp.
{"title":"Wynkyn de Worde: The Boke of Keruynge","authors":"Tom Jaine","doi":"10.1558/ppc.30305","DOIUrl":"https://doi.org/10.1558/ppc.30305","url":null,"abstract":"Wynkyn de Worde: The Boke of Keruynge: with an introduction by Peter Brears: Southover Press, 2003: ISBN 1870962192: 121 pp., b&w illus., h/b, £13.50.","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141829223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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