"Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. The emphasis is on plain writing rather than jargon. Among the articles in this issue:

• Peter Brears reveals the meticulous research that went into restoring the kitchens of a 19th-century passenger ship
• Vicky Hayward discusses a popular 18th-century Spanish cookbook written by a cook from a Franciscan friary
• Malcom Thick reconstructs 'portable soup,' sold by English taverns and shops for reconstituting at home and a staple of seafaring voyages

There are book reviews as well. Paperback. Black-and-white photographs; line drawings."